Skip to main content

Mini Pies in a Cupcake Tin



For a fun dessert, use a cupcake tin to make cute little pies. You can fill these mini pies with your favorite fruit filling and serve them as single servings.

Ingredients:

  • 1 package of refrigerated pie crusts
  • 1 cup of fruit filling e
  • g
  • , cherry, apple, or blueberry
  • 1 egg for egg wash
  • 1 tablespoon of sugar for sprinkling

Instructions:

Preheat your oven to 375F 190C and grease the cupcake tin

Roll out the pie crusts and cut them into circles slightly larger than the cupcake tin holes

Press the pie crust circles into the cupcake tin, making sure they cover the bottom and sides

Fill each pie crust with your desired fruit filling, about 2-3 tablespoons each

Cut out smaller circles or strips of pie crust to create a lattice or top crust for your mini pies

Place the top crust over the fruit filling and seal the edges by pressing them with a fork

Beat the egg and brush it over the top crust for a golden finish

Sprinkle sugar on top of each mini pie for added sweetness

Bake in the preheated oven for 20-25 minutes or until the crust is golden brown and the filling is bubbly

Allow the mini pies to cool for a few minutes before removing them from the cupcake tin

Serve warm and enjoy your delicious mini pies!


Comments

Popular posts from this blog

Paleo Slow Cooker Chicken and Vegetable Stew

Perfectly cooked in a slow cooker, this stew is full of flavor and packed with chicken and vegetables, making it a great Paleo option. This dish can be made in advance as a freezer meal for easy cooking and is ideal for Whole30. Ingredients: 2 lbs boneless, skinless chicken thighs, diced 4 carrots, sliced 2 bell peppers, diced 1 onion, diced 3 cloves garlic, minced 1 can 14 oz diced tomatoes 1 cup chicken broth 2 tsp dried thyme 2 tsp dried rosemary Salt and pepper to taste Instructions: Add the chicken, carrots, bell peppers, onion, and garlic to a slow cooker Add the diced tomatoes, chicken broth, salt, pepper, dried thyme, and dried rosemary Mix everything together Cook, covered, for 6-8 hours on low or 3-4 hours on high, or until the chicken is thoroughly cooked and the vegetables are soft Enjoy while hot!

Super Green Sun-Dried Tomato Herb Salad with Crispy Chickpeas

This Super Green Sun-Dried Tomato Herb Salad with Crispy Chickpeas is a delightful combination of fresh greens, sun-dried tomatoes, herbs, and crunchy roasted chickpeas. It's a healthy and flavorful salad that's perfect for lunch or as a side dish for dinner. Ingredients: 4 cups mixed greens kale, spinach, arugula 1 cup cherry tomatoes, halved 1/2 cup sun-dried tomatoes, chopped 1/4 cup fresh basil leaves, torn 1/4 cup fresh parsley leaves, chopped 1/4 cup toasted pine nuts 1 can 15 oz chickpeas, drained and rinsed 2 tablespoons olive oil 1 teaspoon paprika Salt and pepper to taste For the dressing: 3 tablespoons extra-virgin olive oil 2 tablespoons balsamic vinegar 1 clove garlic, minced 1 teaspoon Dijon mustard Salt and pepper to taste Instructions: Preheat your oven to 400F 200C In a bowl, toss the chickpeas with olive oil, paprika, salt, a...

Coffee Ice Cream

Enjoy the rich and creamy goodness of coffee ice cream that you made yourself. This recipe makes a rich frozen treat that coffee lovers will love by combining the strong flavor of instant coffee with the smoothness of heavy cream and milk. Ingredients: 2 cups heavy cream 1 cup whole milk 3/4 cup granulated sugar 1/4 cup instant coffee granules 4 large egg yolks 1 teaspoon vanilla extract Instructions: In a saucepan, combine heavy cream, whole milk, sugar, and instant coffee granules Cook over medium heat, stirring occasionally, until the mixture is hot but not boiling and the sugar and coffee granules are dissolved In a separate bowl, whisk the egg yolks Slowly pour about 1 cup of the hot cream mixture into the egg yolks, whisking constantly to temper the yolks Pour the tempered egg mixture back into the saucepan with the remaining cream mixture Cook over medium heat, stirri...