Jessica Rose Who doesn’t love pie? Who doesn’t love mini fun versions of the things they love? If you ask me the answer to both questions is no one. So, I truly do believe you will love these 30 Minute Mini Pies, and what I’m sure you will be happy to know is that this recipe can be made with pre-made store bought ingredients, so there is absolutely no need to spend all afternoon making these. In fact, this is a great recipe to bring to social functions! Everyone is sure to be impressed.
Suggested: Soft and Chewy Old Fashioned Oatmeal Cookies, No Knead Bread
Step 1)
Grease a 12 cup muffin tin with cooking spray or butter. Preheat oven to 350°F.
Step 2)
Fill each cup with canned pie filling to about ¾ full, approximately ¼ cup of filling.
Step 3)
Use the remaining pie crust to top each pie. Lace strips of dough together to create a lattice top, or cut out additional rounds (remember to cut some slits for heat to escape!)
Step 4)
Gently pinch together edges of pie. Brush the egg wash on top if using and/or sprinkle sugar on top. Bake for 30 minutes in a preheated 350°F oven for 30 minutes or until the crust is lightly golden brown and the filling is bubbling.
Step 5)
Remove from oven and let cool for at least 15 minutes. Use a knife to gently loosen the edges/sides of the pies. Very gently remove from muffin tin. Serve immediately or refrigerate. Enjoy!
Alternatives
- You can absolutely use homemade dough for this recipe! The first time I made this it was with homemade dough, and it was delicious! I have provided the recipe with Pillsbury Pie Crust for ease.
- If you do not have canned pie filling on hand you can make a simple fruit reduction in a pot on your stovetop. You can control the sweetness level this way too!
30 Minute Mini Pies
Equipment
- 1 muffin tin
Ingredients
- 2 boxes Pillsbury Pie Crust refridgerated
- 2 cans pie filling
- 1 egg whisked (optional)
- 2 tbsp sugar (optional)
Instructions
- Grease muffin tin with cooking spray and cut out 4 inch rounds (using a glass can be helpful) and place them into the muffin cups. Leave some dough sticking out to join with the top crust.
- Fill each cup with pie filling to about ¾ full, approximately ¼ cup of filling.
- Use the remaining pie crust to top each pie. Lace strips of dough together to create a lattice top, or cut out additional rounds (remember to cut some slits for heat to escape!)
- Gently pinch together edges of pie. Brush the egg wash on top if using and/or sprinkle sugar on top. Bake for 30 minutes in a preheated 350°F oven for 30 minutes or until the crust is lightly golden brown and the filling is bubbling.
- Remove from oven and let cool for at least 15 minutes. Use a knife to gently loosen the edges/sides of the pies. Very gently remove from muffin tin. Serve immediately or refridgerate. Enjoy!
Your mini pies looking amazing! I can’t wait to try them!
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