If you follow my blog, you know I love trying unusual recipes. Reese’s popcorn, lemonade cupcakes — I’ll try almost anything, and this recipe is no exception. That’s right: mini pies!
These bite-size pies are simple to prepare, delicious, and much easier to eat than full-size pies. I made mine in a mini cupcake tin — an extra-small tin — which makes them extra tiny and perfect for parties or snacks.
You can use a standard cupcake tin instead; the method is the same. Using a mini tin yields 24 pies, while a regular muffin tin will make 12. This recipe uses only three main ingredients: pre-made pie crust dough, pie filling, and an egg for wash.
Here’s the recipe:
Bite Size Strawberry Pies
15 mins
15 mins
30 mins
24 mini muffin pies
110kcal
Ingredients
- 14.1 oz Pie crust dough (use dough, not preformed shells)
- 21 oz Pie filling (strawberry is used here, but any flavor works)
- 1 Egg (for egg wash)
Instructions
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Preheat the oven to 350°F (175°C).
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Roll out the pie dough and cut circles to fit your mini muffin tin (a small bowl or cookie cutter works well).
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Press each circle into the cups of the mini muffin tin to form a crust.
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Spoon pie filling into each crust, filling most of the way but leaving room for the top crust.
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Top each pie with another dough circle or cut lattice tops as desired.
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Beat the egg and brush it over the tops to give a golden finish.
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Bake minis for 10–15 minutes, until the crust is golden and filling is bubbly. For regular muffin-size pies bake 20–30 minutes.
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Let cool slightly before removing from the tin. Serve warm or at room temperature.
Notes
This yields 24 mini pies in a mini muffin tin or about 12 pies in a regular muffin tin.
Nutrition
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Carbohydrates: 15g
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Protein: 1g
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Fat: 4g
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Sugar: 5g
