venting) or just leave the top open. Pinch the crusts together if topping with pie crust.
Mini pies bake a little faster than regular pies. Cook the peach pies for about 15 to 20 minutes at 350 or 375 degrees F. If additional cooking time is needed, check the pies frequently until the crust is golden. Cool in pan.
Muffin/Cupcake Pan: 2-3/4” mini pies
Pie crust: Cut 3-1/2” or 4" circles with a biscuit cutter or use a bowl to cut the circle. Shape the pie crust into each muffin cup.
Mini Muffin Pan: 1-3/4” mini pies
Pie Crust: Make your favorite pie crust recipe. Roll the dough into 24 balls about 1" in diameter. Press the balls into the bottom and up sides of muffin cups.
Refrigerated Pie Crust: Cut 3" circles with a cookie cutter and shape into each muffin cup.
Sugarless Apple Pie
2 unbaked pie crusts
2 teaspoons cornstarch
1 12 ounce can apple juice concentrate
4 cups apples, peeled and sliced
1 teaspoon cinnamon
1 teaspoon margarine
Mix cornstarch and apple juice concentrate in pan. Cook and stir until it begins to clear. Stir in apples and cinnamon. Pour into pie crust and top with margarine. Lay top crust over filling. Bake at 350 degrees F for 35 to 45 minutes.
Sugarless Apple Mini Pies
** Cut the apples into smaller bite-size pieces for mini pies.
** Use 2 9" crusts for 12 muffin cups or 24 mini muffin cups.
Spray muffin pans with Pam. Add a strip of parchment paper to each muffin cup to use as handles for removing the tiny pies easily. Fill with pie crust as directed below, depending on your mini pie size.
Make the Sugarless Apple Pie filling according to this recipe. Only fill muffin cups 3/4 full with pie filling. TOPS - Add lattice pastry strips, use tiny cookie cutters in pastry, top with pie crust (slit top for venting) or just leave the top open. Pinch the crusts together if topping with pie crust.
Mini pies bake a little faster than regular pies. Cook the mini apple pies for about 15 to 20 minutes at 350 or 375 degrees F. If additional cooking time is needed, check the pies frequently until the crust is golden. Cool in pan.
Muffin/Cupcake Pan: 2-3/4” mini pies
Pie crust: Cut 3-1/2” or 4" circles with a biscuit cutter or use a bowl to cut the circle. Shape the pie crust into each muffin cup.
Mini Muffin Pan: 1-3/4” mini pies
Pie Crust: Make your favorite pie crust recipe. Roll the dough into 24 balls about 1" in diameter. Press the balls into the bottom and up sides of muffin cups.
Refrigerated Pie Crust: Cut 3" circles with a cookie cutter and shape into each muffin cup.
Pineapple Pie
1 unbaked pie shell
1 can crushed pineapple
1/2 to 3/4 cup sugar
3 tablespoons cornstarch
3 egg yolks – 3 egg whites
Whip egg whites until stiff and fold into mixture of pineapple, sugar, cornstarch and yolks. Pour into unbaked pie shell and bake 30 minutes at 425 degrees F.
Pineapple Mini Pies
** Use 2 9" crusts for 12 muffin cups or 24 mini muffin cups.
Spray muffin pans with Pam. Add a strip of parchment paper to the muffin cup to use as handles for removing the pie easily. Fill with pie crust as directed below, depending on your mini pie size.
Make the Pineapple Pie filling according to this recipe. Only fill muffin cups 3/4 full with pie filling. TOPS - Add lattice pastry strips, use tiny cookie cutters in pastry, top with pie crust (slit top for venting) or just leave the top open. Pinch the crusts together if topping with pie crust.
Mini pies bake a little faster than regular pies. Cook the pineapple pies for about 15 to 20 minutes at 350 or 375 degrees F. If additional cooking time is needed, check the pies frequently until the crust is golden. Cool in pan.
Muffin/Cupcake Pan: 2-3/4” mini pies
Pie crust: Cut 3-1/2” or 4" circles with a biscuit cutter or use a bowl to cut the circle. Shape the pie crust into each muffin cup.
Mini Muffin Pan: 1-3/4” mini
Mini pies bake a little faster than regular pies. Cook the peach pies for about 15 to 20 minutes at 350 or 375 degrees F. If additional cooking time is needed, check the pies frequently until the crust is golden. Cool in pan.
Muffin/Cupcake Pan: 2-3/4” mini pies
Pie crust: Cut 3-1/2” or 4" circles with a biscuit cutter or use a bowl to cut the circle. Shape the pie crust into each muffin cup.
Mini Muffin Pan: 1-3/4” mini pies
Pie Crust: Make your favorite pie crust recipe. Roll the dough into 24 balls about 1" in diameter. Press the balls into the bottom and up sides of muffin cups.
Refrigerated Pie Crust: Cut 3" circles with a cookie cutter and shape into each muffin cup.
Sugarless Apple Pie
2 unbaked pie crusts
2 teaspoons cornstarch
1 12 ounce can apple juice concentrate
4 cups apples, peeled and sliced
1 teaspoon cinnamon
1 teaspoon margarine
Mix cornstarch and apple juice concentrate in pan. Cook and stir until it begins to clear. Stir in apples and cinnamon. Pour into pie crust and top with margarine. Lay top crust over filling. Bake at 350 degrees F for 35 to 45 minutes.
Sugarless Apple Mini Pies
** Cut the apples into smaller bite-size pieces for mini pies.
** Use 2 9" crusts for 12 muffin cups or 24 mini muffin cups.
Spray muffin pans with Pam. Add a strip of parchment paper to each muffin cup to use as handles for removing the tiny pies easily. Fill with pie crust as directed below, depending on your mini pie size.
Make the Sugarless Apple Pie filling according to this recipe. Only fill muffin cups 3/4 full with pie filling. TOPS - Add lattice pastry strips, use tiny cookie cutters in pastry, top with pie crust (slit top for venting) or just leave the top open. Pinch the crusts together if topping with pie crust.
Mini pies bake a little faster than regular pies. Cook the mini apple pies for about 15 to 20 minutes at 350 or 375 degrees F. If additional cooking time is needed, check the pies frequently until the crust is golden. Cool in pan.
Muffin/Cupcake Pan: 2-3/4” mini pies
Pie crust: Cut 3-1/2” or 4" circles with a biscuit cutter or use a bowl to cut the circle. Shape the pie crust into each muffin cup.
Mini Muffin Pan: 1-3/4” mini pies
Pie Crust: Make your favorite pie crust recipe. Roll the dough into 24 balls about 1" in diameter. Press the balls into the bottom and up sides of muffin cups.
Refrigerated Pie Crust: Cut 3" circles with a cookie cutter and shape into each muffin cup.
Pineapple Pie
1 unbaked pie shell
1 can crushed pineapple
1/2 to 3/4 cup sugar
3 tablespoons cornstarch
3 egg yolks – 3 egg whites
Whip egg whites until stiff and fold into mixture of pineapple, sugar, cornstarch and yolks. Pour into unbaked pie shell and bake 30 minutes at 425 degrees F.
Pineapple Mini Pies
** Use 2 9" crusts for 12 muffin cups or 24 mini muffin cups.
Spray muffin pans with Pam. Add a strip of parchment paper to the muffin cup to use as handles for removing the pie easily. Fill with pie crust as directed below, depending on your mini pie size.
Make the Pineapple Pie filling according to this recipe. Only fill muffin cups 3/4 full with pie filling. TOPS - Add lattice pastry strips, use tiny cookie cutters in pastry, top with pie crust (slit top for venting) or just leave the top open. Pinch the crusts together if topping with pie crust.
Mini pies bake a little faster than regular pies. Cook the pineapple pies for about 15 to 20 minutes at 350 or 375 degrees F. If additional cooking time is needed, check the pies frequently until the crust is golden. Cool in pan.
Muffin/Cupcake Pan: 2-3/4” mini pies
Pie crust: Cut 3-1/2” or 4" circles with a biscuit cutter or use a bowl to cut the circle. Shape the pie crust into each muffin cup.
Mini Muffin Pan: 1-3/4” mini
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