Mini Apple and Cherry Pies

Written by Bella Bucchiotti

Holiday season (aka pie season) is just around the corner. Create a new pint-size version of an old favorite by creating mini pies. These cutie-pies are portable and best of all no sharing is required.

You can purchase mini pie tins or use a large muffin tin, mason jars or tart tins. Virtually any type of pie can be made a miniature.

Pie Crust

• 2 1/2 Cups all purpose flour
• 1 Tsp. sugar
• 1 Cup butter (unsalted), chilled & cut into small pieces
• 1/4 cup ice water

In a food processor, combine flour, sugar and butter. Process it until the mixture resembles coarse meal.

With the food processor running, add ice water slowly through the feed tube. Pulse it until dough holds together.

Divide dough into two balls. Flatten each ball into a disc and wrap in plastic. Chill at least 1 hour.

Mini Apple Pies

Ingredients

• 6 Apples, cored and cubed or sliced thin
• 1 Cup brown sugar
• 2 Tbsp. all purpose flour
• 1 1/2 Tsp. cinnamon
• 1/4 Tsp. nutmeg
• Pinch salt

Directions

Combine all ingredients into a bowl. Stir and set aside.

Roll out one disc of pie crust. Using a large circle cookie cutter (or a small plate/bowl with a knife) cut 6 circles.

Place pie crust circles into the bottom of the mini pie pan.

Fill each pie crust with the filling.

Preheat over to 350 degrees F.

Roll out the other disc of pie crust and use to create a top for each mini pie.

Put foil on pies to lightly cover. Bake for 15 minutes, remove foil and bake for another 8 to 10 minutes.

Remove from oven and let cool.

Mini Cherry Pies

Ingredients

• 1 Tbsp. lemon juice
• 1/2 Cup granulated sugar
• 3 Tbsp. cornstarch
• 1 Tbsp. butter
• 2 Cups cherries, pitted & frozen

Directions

Put all ingredients into a sauce pan. Heat over medium heat, stirring regularly, until it boils and thickens. Remove from heat.

Roll out one disc of pie crust. Using a large circle cookie cutter (or a small plate/bowl with a knife) cut 6 circles.

Place pie crust circles into the bottom of the mini pie pan.

Fill each pie crust with the filling.

Preheat over to 350 degrees F.

Roll out the other disc of pie crust and use to create a top for each mini pie.

Put foil on pies to lightly cover. Bake for 15 minutes, remove foil and make for another 8 to 10 minutes.

Remove from oven and let cool.

The decorative topping on the pies is optional, but it is easy to do. Just cut strips of dough and use cookie cutters to create heart and leaf shaped pieces. The strips can be woven onto the top or made into a braid. The cut-out shapes can be added as accent pieces or used to cover the entire mini pie.

If your guests don’t have room for dessert, pack the pie up with a disposable fork and send them on their way.

In Closing

If you try these out, let us know which one you like best. Also, let us know what your favorite pie is for the season in the comments below!