Mini Pies

The perfect solution to your dessert dilemma–why have one when you can have both? In mini form!

This thanksgiving we were tempted to do “no dessert” because everyone is always so full and it really can just become too much. But we’re we really going to skimp on tradition like that?! Is it really thanksgiving if there is no pie? So here is the EYHO solution–these are adorable, delicious and easy to share without the fuss of cutting up an entire pie. The recipe is below, and has already gotten some seriously rave reviews.

Enjoy, and sweet your Hartt out!

Mini Pies

 

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Prep time

15 mins

Cook time

12 mins

Total time

27 mins

 

Author: Kaitlin Hartt

Recipe type: Baking

Serves: 24

Ingredients

• Pumpkin Pie
• 1 Pillsbury pie crust, refrigerated
• 1 can 100% pure pumpkin
• ½ cup heavy cream
• 1 egg
• ¼ cup brown sugar
• 3 Tablespoons granulated sugar
• 1 teaspoon pumpkin pie spice
• ½ teaspoon vanilla extract
• Pinch of sea salt
• Apple Pie
• 1 Pillsbury pie crust, refrigerated
• 4 medium Granny Smith apples; cored, peeled and diced
• ¼ cup granulated sugar
• ¼ cup brown sugar
• 1 teaspoon cinnamon
• 2 Tablespoons flour
• Optional Dutch Apple pie topping: ½ cup flour, ¼ cup brown sugar, ½ stick melted butter.

Instructions

1. Set both chilled Pillsbury pie crusts out to slightly come to room temperature before using, 2 come in one package we will use one crust per pie.
2. Add pumpkin, heavy cream, egg, brown sugar, granulated sugar, pumpkin pie spice, vanilla extract and sea talk to stand mixer or large mixing bowl. Gently mix until all ingredients are incorporated--set aside.
3. In a separate bowl, add diced apples, sugar, cinnamon and flour. Gently mix until apples are evenly coated. If desired, squeeze the juice of ½ a lemon over top for color and pop of brightness--set aside.
4. Flour your work station lightly and roll out both pie crusts. Using a cookie cutter or top of mason jar, create circles for the crust of the mini pies. Roll out scrap dough as needed until 24 total circles are cut out.
5. Lightly grease 2 muffin tins and begin to add one pie dough cut out to each individual tin. Scoop pumpkin pie filling into half of the pie crusts and scoop apple pie filling into the remaining bringing the filling just below the brim of the crust.
6. Optional Dutch Apple pie topping: mix all ingredients in a small bowl until crumble forms, top mini apple pies as desired.
7. Place both muffin tins in the oven at 425 for 12 minutes. Remove and allow to cool before removing from the tins. Top with whipped cream, serve with ice cream and enjoy!

3.5.3251