Emilie Meyer
Mini pies are a fun and creative way to enjoy dessert, and they can be easily made in a muffin pan! Whether you're craving apple, cherry, or blueberry pie, with a simple homemade pie dough and your favourite filling, you can create delicious bite-sized treats. Making mini pies in a muffin pan offers versatility and convenience, as you can experiment with different flavours and easily serve them at parties or gatherings. So, grab your muffin pan and get ready to indulge in some mouthwatering mini pies!
| Characteristics | Values |
|---|---|
| Type of pan | Muffin pan/tin with 12 cups/cavities |
| Temperature | Preheat oven to 350-425°F |
| Crust | Pie dough/crust, 1/8-1/4 inch thick, cut into 3.5-4 inch circles |
| Filling | Custard, fruit (apple, blueberry, cherry), pumpkin, pecan, etc. |
| Toppings | Lattice, leaf, or other cut-out shapes; egg wash, sugar |
| Baking time | 16-40 minutes |
| Cooling | 10-15 minutes in the pan, then transfer to a wire rack |
| Storage | Airtight container, room temperature (2 days), refrigerator (3-5 days), freezer (3 months) |
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What You'll Learn
Mini apple pie recipe
Mini apple pies are a delightful dessert that is easy to make and perfect for fall. Here is a recipe for mini apple pies using a muffin pan:
Ingredients:
- 2 refrigerated pie crusts (all-butter pie crust or Pillsbury Pie Crusts)
- 3-4 apples (Granny Smith or Honey Crisp)
- 2-3 tablespoons of sugar (or to taste)
- 1 tablespoon of flour
- 1 teaspoon of ground cinnamon
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of ground nutmeg
- 1 tablespoon of butter
- 1 egg (optional)
- 1 tablespoon of milk (optional)
- Ice cream and salted caramel sauce for serving (optional)
Instructions:
- Preheat your oven to 425°F (220°C).
- Roll out the pie crusts on a lightly floured surface to an even thickness of about 1/8 inch. Keep the dough cold for easier handling.
- Use a 3.5-inch cookie cutter or a cup to cut out 12 circles from the pie crusts. Re-roll the scraps as needed.
- Gently press each circle of dough into the cavities of a standard 12-cup muffin pan, snuggly fitting it to the bottom and sides.
- Transfer the muffin pan to the refrigerator while you prepare the filling.
- In a large mixing bowl, combine the chopped apples, sugar, flour, cinnamon, vanilla extract, and nutmeg. Stir until the apples are fully coated.
- Remove the muffin pan from the refrigerator and spoon about 3 tablespoons of the filling into each pie crust.
- Dice the butter into 12 small pieces and place one piece on top of the filling in each pie.
- Use any leftover pie crust to create a top crust or cut out designs to place on top of the pies. You can also leave the pies without a top crust.
- If desired, whisk an egg with a tablespoon of milk and brush it over the top crust for a shiny finish.
- Bake the mini apple pies for 18 to 23 minutes, or until the crust is lightly golden brown and the filling is bubbly.
- Remove from the oven and let the pies cool in the pan for 10 to 15 minutes.
- Carefully remove the pies from the muffin pan and transfer them to a wire rack to cool completely.
- Serve the mini apple pies with a scoop of ice cream and salted caramel sauce on top, if desired.
Storage:
The mini apple pies can be stored at room temperature in an airtight container for up to 2 days or in the refrigerator for up to 5 days. For longer storage, wrap each pie tightly and freeze for up to 3 months. Reheat in the microwave or oven before serving.
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How to remove mini pies from the muffin pan
To remove mini pies from a muffin pan, it is recommended that you first let the pies cool for 10 to 15 minutes in the pan. This will prevent the cooked sugar from hardening, which would otherwise make it impossible to remove the mini pies without damaging the crust.
You can also grease the muffin tin generously with butter or a nonstick cooking spray before placing your pie dough. This is because the small amount of filling inside each mini pie will quickly heat up and may puff up or boil over, causing baked-on filling that can make it difficult to remove the pies from the tin.
Once the pies have cooled slightly, you can use an offset spatula to remove them from the pan and place them on a sheet pan to cool completely. Be careful not to use a fork or knife to pry the pies out, as this may destroy the delicate flaky crust. Instead, first loosen the edges with a knife, and then gently lift the pies out of the muffin tin.
Another method is to place a strip of parchment paper in the cups of the pan before adding the pie crust. When it is time to remove the pies, hold both ends of the parchment paper firmly, give the pies a slight twist until they rotate freely in the pan, and then lift them out.
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Gluten-free mini pie crust
Yes, you can make mini pies in a muffin pan. It's a quick and easy way to make miniature pies. You can use a variety of fillings, such as custard, pumpkin, pecan, or fruit.
Prepare the Dough:
Start by preparing your gluten-free pie dough. Combine gluten-free flour and cold butter in a large bowl. Cut the butter into the flour using a pastry cutter until the mixture resembles small crumbs. Then, add salt, sugar, vinegar, an egg, and 2 tablespoons of water. Mix until the dough comes together in a loose ball. If the dough is too dry, add 1-2 teaspoons of water. You can also replace some of the butter with shortening or vegan butter for a dairy-free option.
Chill the Dough:
Divide the dough into two equal parts and form each into a ball. Place each dough ball between two sheets of parchment paper and press down to form a disc. Chill the dough discs in the refrigerator for 1-2 hours. Chilling the dough will make it easier to handle and prevent it from sticking to your work surface.
Roll Out the Dough:
Let the dough sit at room temperature for about 30 minutes before rolling it out. Lightly flour your work surface and rolling pin. Roll the dough to an even thickness of about 1/8 inch. Keep the dough cold throughout this process to ensure it doesn't become sticky or difficult to manage.
Cut Out Circles:
Use a large cookie cutter or the lid of a takeout container to cut out circles from the rolled-out dough. The circles should be slightly larger than the cavities of your muffin pan, about 3.5 to 4 inches in diameter. Re-roll any scrap pieces of dough as needed to cut out more circles.
Prepare the Muffin Pan:
Generously grease the cavities of a standard 12-cup muffin pan with butter or non-stick cooking spray. This step is crucial to prevent the mini pies from sticking to the pan and making removal difficult.
Line the Muffin Pan:
Place each circle of dough into the prepared muffin pan cavities. Gently press the dough down and around the sides, ensuring it fits snugly. The dough should come slightly above the top of the cavity, creating a small rim. Chill the lined muffin pan in the refrigerator while you prepare the filling.
Fill and Bake:
Prepare your desired pie filling, such as a fruit mixture or custard. Remove the muffin pan from the refrigerator and fill each pie crust nearly to the top. If making a two-crust pie, use the remaining dough to create a top crust. Brush the tops of the pies with a whisked egg for a golden finish (optional). Bake the mini pies at the recommended temperature for your filling, typically between 300°F to 375°F, for 18 to 40 minutes, or until the crust is golden and the filling is bubbly.
Cool and Serve:
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. Gluten-free mini pies can be served at room temperature or slightly warmed. Enjoy your delicious, flaky, and gluten-free mini pies!
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Mini pie filling ideas
Mini pies are a great way to showcase your baking skills and creativity. They are a perfect single-serving dessert or entrée, offering a comforting and delectable experience. Here are some delicious and easy-to-make mini pie filling ideas to get you started:
Mini Apple Pie:
A classic choice, especially for fall and Thanksgiving. Fill your mini pies with a simple homemade apple pie filling made from chopped apples, sugar, flour, cinnamon, vanilla extract, and nutmeg. Pre-cooking the apples is recommended to ensure they are cooked through. You can top it with a simple lattice topping or cut-out pie crust decorations.
Mini Blueberry Pie:
These mini pies are filled with a fresh blueberry compote and topped with sweetened whipped cream and lemon peel curls. They are a delightful treat and can be served as a showstopping dessert.
Mini Pumpkin Pie:
Perfect for the holidays, these mini pumpkin pies will be a hit. You can use a muffin tin to create these tasty treats. Don't forget to generously butter the tin to prevent sticking.
Mini Pecan Pie:
Toast your pecans in advance for that extra crunch and flavour. Fill your mini pie shells to the top, as the filling will puff up and then sink. A simple lattice topping or a standard crust can be used for this pie.
Savory Options:
Mini pies aren't just for dessert. Try making a chicken pot pie, shepherd's pie, or even a sloppy joe pie for a fun and flavourful entrée. For a vegetarian option, consider making mini Nutella hand pies with puff pastry or mini chocolate pies with a chocolate cookie crust and creamy peanut butter filling.
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How long to bake mini pies
Mini pies take less time to bake than standard pies. The baking time depends on the type of pie you are making. Custard pies, such as pumpkin or pecan, should be baked separately from fruit pies, as fruit pies take longer to cook.
For custard pies, toast the nuts in advance for 12-15 minutes at 375°F. Then, bake the pies in a 350-degree oven for 20 minutes. Rotate the pies and bake for another 5-10 minutes, removing them when they are well browned.
For apple pies, pre-cook the fruit to avoid an overdone crust with undercooked apples. Bake the pies for 18 to 23 minutes, or until the crust is golden brown and the filling is bubbly.
Fruit pies, in general, take 30 to 40 minutes to bake. However, if the tops of the pies brown too quickly before the filling is cooked, cover the pan with foil.
After removing the pies from the oven, allow them to cool in the pan for 10 to 15 minutes. Then, use a sharp knife to loosen the edges of each pie and gently lift them out of the muffin tin.
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Frequently asked questions
Preheat your oven to 425°F (220°C).
Bake your mini pies for 16 to 25 minutes, or until the crust is lightly golden brown and the filling is bubbling.
Let the pies cool in the pan for 10 to 15 minutes. Then, use a butter knife or offset spatula to loosen the edges of each pie and gently lift them out.
