Description
These Easy Mini Pies are perfect bite-size desserts that are simple to make and crowd-pleasing. Featuring a buttery flaky crust filled with your choice of sweetened fruit filling, these mini pies are ideal for parties, snacks, or anytime you want a charming, delicious treat. Customize the filling with apples, berries, peaches, or pears, and enjoy a perfectly golden, tender dessert that’s fun to bake and eat.
Ingredients
Scale
Pie Crust
- 2 standard 9-inch pie crusts (store-bought or homemade)
Fruit Filling
- 2 cups diced apples (peeled) or 2 cups berries (blueberries, strawberries, raspberries), or 2 cups diced peaches or pears
- 1/3–1/2 cup granulated sugar (adjust to fruit sweetness)
- 1.5–2 tablespoons cornstarch (or 3 tablespoons flour)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon or cardamom (optional)
- Pinch of nutmeg (optional)
Additional
- 2 tablespoons cold butter, cut into tiny cubes
- 1 egg beaten with 1 tablespoon milk or water (for egg wash)
- Coarse sugar for topping (optional)
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 the chosen fruit, granulated sugar, cornstarch, lemon zest, lemon juice, vanilla extract, and optional spices. Stir well until the fruit is evenly coated and the mixture looks glossy. Let it rest for 5–10 minutes to allow the fruit to release its juices and the thickener to activate.
- Roll out the crust: On a lightly floured surface, roll the pie dough to about 1/8-inch thickness. Use a 3–3.5 inch round cutter or a drinking glass to cut out 12 rounds for the pie bottoms. Gather the scraps and reroll as needed to get all the circles.
- Fit the crust: Gently press each dough round into the muffin cups, making sure the dough comes up the sides to form little crust cups. Place the muffin pan in the refrigerator for 10 minutes to chill and help prevent the dough from shrinking during baking.
- Fill the pies: Spoon the fruit filling into each dough-lined cup, leaving a little space at the top. Dot each filled cup with a tiny cube of cold butter to add richness and flavor.
- Top the pies: Cut smaller rounds (about 2.5 inches) or use small shapes such as hearts or stars for partial tops. Alternatively, create thin lattice strips from the crust dough. If you cover the entire top, be sure to cut a small vent to allow steam to escape during baking.
- Brush and sprinkle: Lightly brush the tops of the pies with the beaten egg wash to ensure a shiny, golden crust. Sprinkle coarse sugar on top for an extra sparkle and crunchy texture, if desired.
- Bake: Bake the mini pies in the preheated oven for 18–24 minutes until the crust is golden brown and the fruit filling is bubbling. Rotate the pan halfway through baking to ensure even browning of all pies.
- Cool: Remove the mini pies from the oven and let them cool in the pan for about 10 minutes. Then carefully loosen the edges and transfer the pies to a wire rack to cool completely. Cooling helps the filling to set properly.
- Serve: Enjoy the mini pies warm or at room temperature. They are delicious on their own or served with a small scoop of vanilla ice cream for an extra special treat.
Notes
- Adjust the amount of sugar based on the sweetness of your chosen fruit to avoid overly sweet or tart pies.
- Using cold butter in the filling adds richness and helps create a luscious texture.
- Ensure to vent pies with full tops to prevent cracking by letting steam escape.
- Pie crust can be homemade or store-bought for convenience.
- These mini pies freeze well, wrap tightly and thaw before serving.
- Experiment with different fruits or combinations for unique flavor profiles.
