Extracting Mini Pies: Cupcake Pan Tricks And Tips

Mini pies are a fun way to make a miniature version of your favourite pie. However, they can be a little tricky to get out of the cupcake pan in one piece. To avoid this problem, it is recommended to generously grease the cupcake pan with butter or cooking spray. This will prevent the pies from sticking to the pan and make them easier to remove. Another tip is to let the pies cool for at least 10 to 15 minutes before attempting to remove them from the pan.

Use a cookie cutter to cut out the dough

Using a cookie cutter to cut out the dough is a great way to ensure your mini pies are evenly sized. Here is a step-by-step guide:

Step 1: Roll out the dough

Roll out a single pie crust onto a flat surface. Keep your dough cold so that it is easier to work with, and be sure to flour the surface so that you can easily remove the circles of dough once they have been cut out. Aim for an even thickness of about 1/8th of an inch.

Step 2: Cut out the circles

Use a large cookie cutter or any circular lid to cut out circles with a diameter of about 4 inches. If you want to get creative, you can use a cookie cutter in a fun shape, such as a heart or a star. You can also use a pizza cutter to cut out the circles.

Step 3: Prepare the dough circles

Transfer the circles of dough to a cookie sheet lined with parchment paper and chill for at least 30 minutes before using them. This will help prevent your dough from becoming a sticky mess.

Step 4: Fit the dough into the muffin tin

Working quickly, fit the circles of dough into the muffin tin, pressing the centre down first, and then fitting the dough into the corners and sides of the muffin cups. Be sure to press out any air bubbles! Place the muffin tin in the refrigerator to chill while you prepare the filling.

Tips:

• If you don't have a cookie cutter, you can use the lid of a standard takeout container to create a perfectly sized shell.
• Keep your dough cold to prevent it from becoming sticky and difficult to work with.
• For a fancier presentation, use the remaining dough to create a lattice crust by cutting out thin strips of dough and lacing them together.

Now you're ready to fill your mini pies and pop them in the oven!

Press the dough into the pan

When pressing the dough into the pan, it's important to work quickly as the heat from your hands can cause the dough to become sticky and difficult to work with. Start by pressing the centre of the dough circle down into the muffin tin cup, then fit the dough into the corners and sides of the cup so that it is in full contact and there are no air bubbles. Leave a small rim of dough sticking out at the top of the cup. Repeat this process until all the muffin cups are filled with dough. Place the muffin tin in the refrigerator to chill while you prepare your filling.

Fill the pies

Filling a mini pie is not much different from filling a standard-sized pie, except you'll need less filling and smaller pieces of fruit. For example, if you're making an apple pie, cut the apples into 1/2-inch chunks or smaller.

For mini custard and cream pies, use a large spoon or small measuring cup to fill the pies, keeping the filling about 1/8 of an inch from the top. Mini pies tend to boil over quickly, so don't overfill them. Leave some room for expansion to prevent the filling from boiling over and out of the pies.

For fruit pies, you'll need to slice your fruit into smaller pieces so that it fits more easily into the mini pie shells and cooks more quickly. For apple pies, it's recommended to pre-cook the fruit to avoid an overdone crust and undercooked apples. For mini pecan pies, toast your pecans in advance for 12-15 minutes at 375°F.

Fill your shells to the top. The filling will puff up and then sink, so make sure you add enough.

Create a top crust

Creating a top crust for your mini pies is a simple process. You can opt for a simple top crust, which can be a single piece of pie dough, or a more intricate woven lattice.

For a simple top crust, use the remaining dough to cut out circles that are the same size as the diameter of the pie, or slightly larger. You can use a large cookie cutter or any circular lid to do this. Before applying the top crust, brush the bottom dough edges with an egg wash or just cold water. Then, press the two doughs together to seal them. Cut a few small slits into the top crust to allow steam to escape.

If you want to create a lattice crust, use a knife or pizza cutter to cut out thin strips of dough. You can then weave the strips together to form a lattice pattern. Place the lattice on top of the pie, trimming any excess dough from the edges.

Once you have applied the top crust, brush the tops of the pies with an egg wash, and sprinkle with sugar for a well-browned finish.

Bake and cool

Once you've prepared your mini pies, it's time to bake them! Preheat your oven to 350°F to 425°F, depending on the recipe you're following. The higher temperature is better for a crispier crust. Place your muffin tin in the oven and bake for 15 to 20 minutes. Then, rotate the tin and bake for another 5 to 10 minutes, or until the crust is a deep golden brown.

Remove the mini pies from the oven and let them cool in the pan for about 10 minutes. This will help them set and make them easier to handle. Then, carefully loosen the edges of each pie with a knife and gently lift them out of the muffin tin. Place the mini pies on a wire rack or a sheet pan to cool completely. This will prevent the crust from getting soggy.

It's important to note that mini pies bake faster than standard-sized pies, so keep an eye on them to avoid overcooking. Additionally, if your filling is prone to boiling over, like custard or cream, fill the crusts only about three-quarters full to allow for expansion.

Frequently asked questions