Description
These Easy Mini Pies are perfect bite-sized desserts that are simple to make, fun to serve, and crowd-pleasing. Featuring a flaky pie crust filled with your choice of sweet fruit filling, enhanced by spices and a touch of lemon, these mini pies bake to golden perfection in just under 30 minutes. Ideal for parties, family gatherings, or anytime you want a delightful, portable treat.
Ingredients
Scale
Pie Crust
- 2 standard 9-inch pie crusts (store-bought or homemade)
Fruit Filling (choose one or mix)
- 2 cups diced apples (peeled)
- or 2 cups berries (blueberries, strawberries, raspberries)
- or 2 cups diced peaches or pears
Sweetener
- 1/3–1/2 cup granulated sugar (adjust to fruit sweetness)
Thickener
- 1.5–2 tablespoons cornstarch (or 3 tablespoons flour)
Flavor Boosters
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
Spices (optional)
- 1/2 teaspoon ground cinnamon or cardamom
- Pinch of nutmeg
Butter
- 2 tablespoons cold, cut into tiny cubes (to dot the filling)
Egg Wash
- 1 egg beaten with 1 tablespoon milk or water
Topping (optional)
- Coarse sugar for sprinkling
Instructions
- Prep your pan and oven: Preheat the oven to 375°F (190°C). Lightly grease a standard 12-cup muffin pan or line it with paper liners to make removing the mini pies easier after baking.
- Make the filling: In a mixing bowl, combine your chosen fruit, granulated sugar, cornstarch, lemon zest, lemon juice, vanilla extract, and optional spices like cinnamon or nutmeg. Stir well until the fruit is evenly coated and glossy. Let this mixture sit for 5 to 10 minutes to allow the fruit to release its juices, which helps create a luscious filling.
- Roll out the crust: On a lightly floured surface, roll out your pie dough to approximately 1/8-inch thickness. Using a 3 to 3.5-inch round cutter or drinking glass, cut out 12 rounds for the pie bottoms. Collect and reroll any scraps as needed to get all portions.
- Fit the crust into the pan: Gently press each dough round into the muffin cups, making sure the dough comes up the sides to form a shell. Chill the pan in the refrigerator for about 10 minutes to help prevent the crust from shrinking during baking.
- Fill the pies: Spoon the prepared fruit filling into each crust-lined muffin cup, leaving a small gap at the top. Dot each with a tiny cube of cold butter to add richness to the filling as it bakes.
- Top the pies: Cut smaller rounds (about 2.5 inches) or create simple shapes like hearts or stars to cover the filling partially. Alternatively, add thin lattice strips on top. If covering completely, ensure there is a vent for steam to escape during baking.
- Brush and sprinkle: Lightly brush the tops with the prepared egg wash (beaten egg with milk or water). Sprinkle with coarse sugar on top for added sparkle and crunch.
- Bake: Place the muffin pan in the oven and bake for 18 to 24 minutes, or until the crust turns golden brown and the filling bubbles. Rotate the pan halfway through baking for even browning.
- Cool: Remove the mini pies from the oven and let them cool in the pan for 10 minutes. Carefully loosen the edges of each pie with a knife or spatula and transfer them to a wire rack to cool completely or serve warm.
- Serve: Enjoy these mini pies warm or at room temperature. They are delicious on their own or paired with a scoop of vanilla ice cream for an indulgent treat.
Notes
- Adjust sugar amount based on the sweetness of your fruit to avoid overly sweet or bland pies.
- For a dairy-free option, skip the butter or substitute with a vegan butter alternative.
- Ensure pie crust is well chilled before baking to prevent shrinking and improve flakiness.
- Make sure to vent the pies well when fully covering the tops to allow steam to escape and avoid soggy crust.
- Mini pies can be stored in an airtight container in the refrigerator for up to 3 days and reheated before serving.
- Try mixing fruits like berries with diced peaches for a flavor combination.
