Tuesday, March 20, 2012

All-American Mini-Pies

Well this is my first post on an iPad (my mom's) en route to Brunch. But I've begun thinking that if I don't take advantage of the few moments of free time I get, I'll never get this project going! And I need to wrap up All the King's Men. For this tale of all-American greed and political corruption, I decided to make mini-pies. What's more American than apple pie? In additon all things mini are becoming popular right now, especially mini-pies. I actually just got a book on mini-pies from Williams Sonoma--which then caused me to seriously lust after this. But even without a pie maker these are pretty easy, and definitely delicious.

Patriotic Mini-Pies
You'll need:
1 carton blueberries
3-4 fresh apples, peeled and cored
1 can cherry pie filling
3 tablespoons lemon juice
3 teaspoons cornstarch
1 egg
1 box pillsbury pie dough (at least two rolls of dough)
Pam or butter for greasing
Muffin tin

Serves about 24
  1. Preheat oven to 425 degrees. Grease muffin tins thoroughly.

  2. Using a rolling pin, roll out the pie dough evenly, to about an 1/8 of an inch. Using a cup or circular cookie cutter (I used a 1 cup measuring mug) cut out enough circles to cover all the muffin cups.

  3. Press the pie circles into the greased muffin cups, making sure to cover the entire cup and edges.

  4. Meanwhile chop the apples into 1/4 inch pieces. Mix 1 cup appleswith a pinch for cinnamon and nutmeg, as well as 1 tablespoon lemon juice and 1 teaspoon cornstarch.

  5. Chop the peaches into similar small pieces, and combine 1 cup with 1 tablespoon lemon juice and 1 teaspoon cornstarch.

  6. Combine 1 cup blueberries and remaining lemon juice and cornstarch.

  7. 3-4 large fresh peaches, peeled

  8. Fill the muffin cups with the fruit mixtures and cherry filling, alternating cups.

  9. Cut more circles out of the dough and use them to cover the muffin cups making sure to slice vents in the tops (I choose to be more inventive, using lattice, slits, hearts, and stars; each designated the type of pie). Fasten all the tops to the bottom dough cups at the edges.

  10. Combine the egg and 1/4 cup of water with a wisk. Use the egg wash to brush the tops of the pie shells.

  11. Bake the pies in the over for 20-30 minutes, or until the pies are golden brown and cooked through. If the tops of the pies begin to burn, tent with foil.

  12. Wait for pies to cool and then remove from tin very carefully (I used a small spreading knife). Enjoy!
These pies are both delicious and impressive! I probably could have made the cherry filing, but you really should experience canned cherry pie filing at least once. These are easy, fun, delicious desserts for your next BBQ--and I swear, spring is coming! I highly recommend them.

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