mini pie recipes

MINI PUMPKIN PIES

Yield: 2 dozen

The things you’ll need

Ingredients

Dough
  • 2 ½ cup all purpose flour
  • 2 tablespoon sugar
  • 1 teaspoon salt
  • ½ vanilla bean
  • ½ cup butter flavored shortening, chilled
  • ½ cup salted butter, chilled
  • 6 tablespoon buttermilk
Pumpkin Filling
  • 6 oz. cream cheese at room temperature
  • 1 ¼ cup pumpkin puree
  • ½ cup light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon cinnamon
  • ½ teaspoon sea salt
Whipped Cream
  • 1 cup heavy whipping cream
  • 2 tablespoons sugar
Decoration
  • Egg wash
  • Pastry brush
  • Decorating bag fitted with a #849 tip
  • Cinnamon for decoration
Equipment
  • Large mixing bowl
  • Mini tart pan
  • Plastic wrap
  • Round cookie cutter
  • Rolling pin
  • Baking sheet tray lined with parchment
  • Two medium mixing bowls
  • Hand mixer
  • Two rubber spatulas
  • Small ice cream scoop

Let’s get started!


Dough
  1. In a large bowl, combine flour, sugar, vanilla bean, and salt.
  2. Add cubed butter and shortening and work between fingers until the mixture resembles coarse meal. Drizzle in ice-cold buttermilk. Work in the buttermilk to form a dough.
  3. Form the dough into two discs and wrap tightly in plastic wrap and chill for 2 to 24 hours to set.
Filling
  1. Preheat oven to 350ºF.
  2. In a medium mixing bowl use a hand mixer to combine cream cheese and brown sugar until smooth. Add eggs one at a time, mixing between each addition and scrape down the sides as necessary.
  3. Add pumpkin, spices, salt and vanilla extract and beat until smooth.
  4. When dough is set, roll out to 1/8 an inch thick and cut circles out using the round cookie cutter. Line dough rounds into each tart pan.
  5. Use a fork to prick the bottom of the crust then brush egg wash on the tops of each cup. Scoop filling into each pie cavity almost to the top, almost 2 tablespoons.
  6. Bake for 12-15 minutes. Allow to fully cool before adding topping.
  7. In a medium mixing bowl, use a hand mixer to whip the heavy cream and sugar until stiff. Scoop into a decorating bag attached with a #849 tip.
  8. Sprinkle each pie with a bit of cinnamon. Ta-da! Mini pumpkin pies!
6

Mini Apple Hand Pies

Yields: ~24 (3 inch) mini pies (depending on the size of your circles)

*you can definitely make your own pie crust for this, and it would be phenomenal, but I made these for a quick event, and you can’t really tell the difference!

Ingredients

2 boxes (4 rolls) of store-bought pie crust

4 green apples, diced into small pieces

Juice from ½ lemon

1/2cup tsp granulated sugar

3 tbsp flour

2 tsp cinnamon

Egg wash

Sugar crystals

Directions

Pre-heat your oven to 400 degrees Fahrenheit and line a few baking sheets with parchment paper

After dicing your apples into small pieces, toss them in lemon juice to keep them from turning brown. Combine the apples with the sugar, flour and cinnamon, and set aside.

On a well-floured surface, roll out one roll of pie crust, and using a circular object (I used a wine glass that was about 3 inches in diameter) cut as many circles as you can from the dough. Once you have cut enough circles, regroup the dough and roll it out using a rolling pin. Cut more circles until you are out of dough. Continue doing this with the remaining rolls of pie crust.

Be sure to cut out an EVEN amount of circles because you will need a top and bottom crust for your pies.

Once you have cut out all of your circles, begin filling the crust with a small amount of filling, making sure to leave a border around the edge of the bottom piece of crust.

Beat together an egg with about 1 tbsp of water to create and egg wash, and using a pastry brush or your finger, brush the egg wash around the edges of the bottom crust.

After you have brushed on the egg wash, place the top piece of crust on top of the filling, and using a fork (dipped in flour), crimp the two pieces of crust together to seal the pies.

Once you have crimped all of the pies, brush the tops with egg wash, and make a slit or two on the top so that the steam can escape from the pies. Sprinkle sugar crystals on top of the egg wash

** Be sure that you are careful with sprinkling the sugar so that not much ends up on the parchment paper because the sugar will burn on the paper when inside of the oven

Place the pies into the fridge for about 25 minutes to chill before baking

Once the pies have chilled, bake for about 15-20 minutes or until the tops and bottoms are golden brown and flaky.

*Optional, you can cut the caramel candies in half and place them on top of the apple mixture before placing the top crust on the pie – they delicious either way

Let cool 5 minutes before serving or else you’ll severely burn your mouth and fingers.

Enjoy!

5

Mini pumpkin pies are a cute and easy update on a classic Thanksgiving tradition! 

To make them you will need:

  • 2 eggs
  • ¾ cup evaporated milk
  • 1 15 oz can of pumpkin pie mix
  • 2 refridgerated pie crusts (or make your own crust)
  • 4 inch cookie cutter
  • 1 muffin tin

Step 1: Preheat your oven to 425

Step 2: Use a cookie cutter to cut out circles of dough from your pie crusts. Place these dough circles into a muffin tin.

Step 3: Combine your pumpkin pie mix with the eggs and the evaporated milk in a bowl. 

Step 4: Pour your pumpkin pie mix into your dough circles in your muffin tin. 

Step 5: Bake your mini pumpkin pies at 425 for 15 minutes. Reduce tempurature to 350 and bake for 20 - 25 more minutes or until knife comes out clean from center.

Let your pies cool, and serve with whip cream if desired! 

Vegan Mini Apple Pies

In our garden, we have a mini apple orchard, twelve apple trees that produce bushels full of apples.  We grow Macintosh, Red Delicious, and Golden Delicious.  We are not the only ones who enjoy the bountiful apples.  Many apples fall from the trees everyday and our resident rabbits, squirrels, chipmunks, and birds take full advantage of the fallen fruit.

I love walking out to my orchard to pick apples, and then shortly turning them into scrumptious pies.  Now what should I do with the hundreds more that will soon be ready to pick?

Ingredients for dough:

Yields enough dough for 4 ramekins

2 cups organic unbleached all-purpose flour
½ cup organic pure cane sugar
1 t sea salt
½ cup vegan shortening
3-4 T ice cold water

Method:

In a large bowl, add flour, sugar, and sea salt.  Using a large fork, cut in the shortening, making sure to leave pea size bits of shortening.  Add 3 T of ice water and knead until a dough forms; add the additional 1 T or cold ice water if needed.

Shape dough into a large disc, wrap in plastic, and refrigerate for 30 minutes.

While dough is chilling start making the filling.

Ingredients for filling:

6 organic apples, seeded and diced.
½ cup plus 1 T organic pure cane sugar
2 t organic pumpkin pie spice
1 t organic cinnamon
Juice of 1 organic lemon
¼ t sea salt
1 T vegan butter, melted

Method:

Pre-heat oven to 400 degrees.

In a large mixing bowl, combine the apples, sugar, pumpkin spice, cinnamon, sea salt, and lemon juice.

Evenly distribute the apple mixture into each ramekin. It may look like a lot of filling but the apples will bake down.

Method for assembly:

Roll out chilled dough on a slightly floured cutting board.  Cut out 4 circles that are slightly larger than your ramekins.  I did this free hand with a sharp knife.

Place dough rounds on top of each apple filled ramekin, using a fork crimp the edges all the way around.

Brush the crust with the melted butter, and sprinkle with sugar.

Place ramekins onto a baking sheet and bake for 20-25 minutes, or until the the crust turns a golden brown.

Serve warm, or let cool slightly and top with vegan ice cream.