Indulge in a delightful culinary adventure with our collection of easy mini fruit pies, masterfully crafted using store-bought pie crust to save time and ensure perfect results. These individual-sized treats are bursting with the vibrant flavors of fresh, seasonal fruits, enveloped in a flaky, golden crust that melts in your mouth. From classic apple pie to tangy berry pies and luscious peach pies, our recipes offer a symphony of flavors to tantalize your taste buds. With step-by-step instructions and helpful tips, these recipes are perfect for home bakers of all skill levels, promising a delightful homemade dessert experience. Whether you're looking for a quick and easy weeknight treat or a showstopping centerpiece for your next gathering, our mini fruit pies are sure to impress and delight.
Here are our top 3 tried and tested recipes!
MINI APPLE PIES
These mini apple pies may be small, but they're big on flavor! Little hands can help shape pie crusts with cookie cutters, which means you can have family time while you bake and eat. Pillsbury™ Mini Apple Pies come together fast with a Pillsbury™ pie crust cut into rounds and pressed into a muffin cup. Build the individual apple pies with apples, sugar, flour, cinnamon, and vanilla and put the mini pies into the oven for 20 minutes.
Provided by Sarah W. Caron
Categories Lunch
Time 1h
Yield 10
Number Of Ingredients 6
Steps:
- Heat oven to 425°F. Remove crust from pouch; unroll on work surface. Using large round cookie cutter, cut out rounds. Gather up any scraps; reroll with rolling pin and cut out more rounds to make a total of 10. Press each crust round into ungreased regular-size muffin cup.
- In medium bowl, stir together apples, sugar, flour, cinnamon and vanilla. Divide mixture evenly among crust-lined muffin cups.
- Bake 18 to 20 minutes or until crusts are golden brown and mixture is bubbly. Cool completely in pan, about 30 minutes. With knife, loosen edges; remove mini pies from muffin cups.
Nutrition Facts : ServingSize 1 Serving
MIXED MINI PIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h45m
Yield 12 mini pies
Number Of Ingredients 34
Steps:
- For the pie crusts: Preheat the oven to 425 degrees F. Coat a 12-cup muffin pan with baking spray.
- Unroll the pie crusts on a clean surface. Cut 6 circles from each crust (12 total) with a 3 1/2-inch plain-edged round cutter. Press a circle of dough into each of the 12 cups of the muffin pan, lightly pressing the dough up the sides (they will not reach the tops of the cups). These will be your pie crusts.
- Poke the bottom of 4 of the pie crusts with a fork and place cupcake liners into the poked crust cups only. Fill each liner with 2 tablespoons uncooked rice. Refrigerate the pan while you prepare the fillings.
- For the crumble topping: Mix together the flour, oats and brown sugar in a small bowl. Stir in the melted butter until well combined. Set aside until ready to use.
- For the fillings: Begin filling the dough cups. (The 4 cups with the cupcake liners filled with uncooked rice will remain that way during the bake and will be filled after the bake.) Mix together the cream cheese, powdered sugar, vanilla and salt in a small bowl until well combined. Divide the cream cheese mixture between 2 of the empty dough cups. Divide the cherry pie filling between 2 of the remaining empty dough cups. Divide the blueberry pie filling between 2 of the remaining empty dough cups. Divide the grape jam between the remaining 2 empty dough cups.
- Mix half of the crumble topping with the lemon zest in a bowl. Divide the mixture over the top of the 2 pie dough cups filled with the blueberry pie filling to make blueberry lemon crumble pies. Mix the remaining crumble topping with the crushed peanuts in a bowl. Divide the mixture over the top of the 2 pie dough cups filled with the grape jam.
- Bake the pies: Transfer the pan to the oven and bake until the crumbs on the 4 crumb-topped pies are golden, about 15 minutes. Allow to cool completely.
- Finish the pies: Remove the cupcake liners filled with rice from the 4 baked and unfilled crusts.
- For the strawberry cream pies: Toss the diced strawberries with the granulated sugar and a splash of vanilla in a small bowl. Divide the mixture between the 2 pies filled with the cream cheese mixture. Drizzle the pies with the caramel sauce.
- For the cherry pies: Divide the toasted almonds over the 2 pies filled with the cherry filling. Microwave the white chocolate and coconut oil together in a microwave-safe bowl for 15 seconds or until warm. Stir well, then drizzle evenly over the 2 pies. Top the center of each pie with a bit of whipped cream.
- For the PB and J pies: Microwave the peanut butter and coconut oil together in a microwave-safe bowl for 15 seconds or until warm. Stir well, then drizzle evenly over the 2 pies filled with the grape jam and peanut-crumble topping.
- For the lemon raspberry pies: Divide the lemon curd between 2 of the empty baked pie crusts. Top each pie with 3 raspberries. Dust each pie with a bit of powdered sugar and finish with a mint leaf.
- For the s'mores pies: Divide the hazelnut spread between the last 2 empty baked pie crusts. Mix the graham cracker crumbs and melted butter together in a small bowl. Sprinkle half of the mixture over each pie. Cut the marshmallow in half crosswise. Top each pie with one half of the marshmallow. Using a kitchen blowtorch (brulee torch), toast each piece of marshmallow to the desired level of toasted-ness.
- Transfer the pies to a cake stand or platter and enjoy!
EASY MINI FRUIT PIES... STORE BOUGHT CRUST
A quick dessert for the family who cannot agree on one pie The Mr loves apple pie.. He will not touch any berry pies...I love any kind of berry... cherry.. blueberry.. raspberry...etc.. so I solved the problem. By using pie crust cutouts to fit my muffin tins..We both get our pie.. this is a perfect little thank you for someone...
Provided by sharon cowles
Categories Fruit Breakfast
Time 1h
Number Of Ingredients 3
Steps:
- 1. Take your box of pie crust out of the frige and let sit for 15-20 min...to take the chill off... do not unroll yet..if you try to unroll they will crack... just open the box and put them on the table
- 2. unroll the pie crusts and begin cutout circles to fit your muffin pan.... I use a canning jar lid spray you pan really well even the top.. this will help ease the pies out
- 3. place your cut out pie circles in the well of pans.. slighly push down and and press against the sides.. place a spoon of filling and place another circle on top.. press down and to the sides make a few slits...I like to make a mix of lattice and 2 crusts.. struesel for the Mr's dutch apple pie mini pies... 1 can of pie filling and 1 box pie crust makes 12 mini pies...
- 4. bake at 350 for about 25 min... or until brown.. Now let the pies cool completely before you attempt to take out of the pans.. if you spray with the pans really well you wont have any problems... if needed you can slide a butter knife around the side to release the pie...
- 5. I make these for pot luck dinners for dessert.. and make a variety for everyone to enjoy
Tips:
- Select ripe and fresh fruits: Choose fruits that are at their peak ripeness for the best flavor and texture in your pies.
- Use a variety of fruits: Don't limit yourself to just one type of fruit. Mix and match different fruits to create unique and flavorful combinations.
- Prepare the fruits properly: Depending on the fruit, you may need to peel, core, or slice it before adding it to the pie filling.
- Sweeten the fruit filling to your taste: The amount of sugar you add will depend on the sweetness of the fruits you are using. Taste the filling before baking and adjust the sweetness as desired.
- Use high-quality store-bought pie crusts: Look for pie crusts that are made with real butter and have a flaky texture.
- Don't overfill the pie crusts: Leave some space at the edges of the crust so that it can fold over and seal properly.
- Brush the crusts with milk or egg wash before baking: This will help them brown beautifully in the oven.
- Bake the pies until the crusts are golden brown and the filling is bubbling: The baking time will vary depending on the size of the pies, so keep an eye on them and adjust the cooking time as needed.
Conclusion:
With a little creativity and effort, you can easily make delicious mini fruit pies using store-bought pie crusts. These pies are perfect for a quick and easy dessert or snack. They are also a great way to use up leftover fruit. So next time you have a craving for something sweet, give this recipe a try. You won't be disappointed!
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