Your favorite pie in “mini me” size. So cute, so easy — and so delish!
Oh my goodness. These Mini Pies in a Cupcake Tin may be one of the cutest recipes I’ve ever made!
We here at Tablespoon were inspired by Bella at Adventuress Heart to try making “mini” versions of our favorite pies. And oh my goodness, they turned out to be adorable!
All you need for the quick and easy version are some Pillsbury pie crusts, a few cups of your favorite pie filling, and an egg – and you’re ready to go! These little guys do take a wee bit of time to prep, especially if you are making lattice crusts. But the sky’s the limit with how many ways you can customize these. So grab a muffin tin and give them a try!
Here’s the how to:
-Make it easy by starting with two packages of Pillsbury refrigerated pie crusts.
-Roll a single crust out on a flat surface, then use a 4-inch round cookie cutter (or I used a bowl) to cut out 3 circles out of the crust.
-Press each circle into the bottom of a greased muffin tin for the bottom of the pie crust. Repeat with remaining dough until 12 muffin tins are filled.
-Then scoop some of your favorite filling into each crust. I went with cherry this time!
-Use the remaining scraps of dough to make the tops of the pie crusts. You can either cut thin strips to make a lattice top, or cut out small circles (with little slits in them) for traditional crust tops.
-Brush each pie crust with an egg wash.
-Then pop them in the oven for about 25-30 minutes or until they bake up to golden perfection.
Mini Pies in a Cupcake Tin
- 2 (2-count) packages Pillsbury refrigerated pie crusts
- 4 cups (or 2 21-ounce cans) pie filling (cherry, blueberry, apple, peach, etc.)
- 1 egg, whisked
- Preheat oven to 350 degrees F. Grease 12 muffin cups with cooking spray.
- Roll out a single pie crust on a flat surface. Use a large cookie cutter or any sort of circular lid to cut out a 4-inch circle of dough. Press each dough circle into the bottom of a muffin tin so that a tiny rim of dough remains sticking out the top. Repeat with remaining dough to fill all 12 muffin cups.
- Fill each cup with about 1/4 cup pie filling, or until the filling nearly fills the cups.
- Use the remaining dough to cover the tops of each pie. To make a lattice crust, use a knife or pizza cutter to cut out thin strips of dough, then lace together to form a lattice. To make a standard crust, cut out a circle of dough just large enough to cover the top of the crust. Use your fingers to gently press the top crust to the bottom crust until they stick together and no gaps remain.
- Use a pastry brush to brush the tops of each pie with the whisked egg. Then bake for 25-30 minutes, or until the crust is lightly golden and the filling begins to bubble.
- Remove and let cool for at least 15 minutes. Then very carefully use a knife to loosen the edges of each pie and gently lift each pie out. Serve immediately or cover and refrigerate.