Description

These Easy Mini Pies are the perfect bite-size dessert, combining flaky pie crust with a delicious fruit filling. Quick to prepare and versatile, you can customize the filling with your favorite fruits like apples, berries, or peaches. Ideal for parties and crowd-pleasers, these mini pies bake to golden perfection with a sweet, buttery touch.

Ingredients

Scale

Pie Crust

2 standard 9-inch pie crusts (store-bought or homemade)

Fruit Filling (choose one or mix)

2 cups diced apples (peeled), or
2 cups berries (blueberries, strawberries, raspberries), or
2 cups diced peaches or pears

Sweetener and Thickener

1/3–1/2 cup granulated sugar (adjust to fruit sweetness)
1.5–2 tablespoons cornstarch (or 3 tablespoons flour)

Flavor Boosters

1 teaspoon vanilla extract
1 teaspoon lemon zest
1 tablespoon lemon juice

Spices (optional)

1/2 teaspoon ground cinnamon or cardamom
Pinch of nutmeg

Additional

2 tablespoons cold butter, cut into tiny cubes (to dot the filling)
1 egg beaten with 1 tablespoon milk or water (egg wash)
Coarse sugar for topping (optional)

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Instructions

Prep your pan and oven: Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin pan or line with paper liners to ensure the mini pies don’t stick and are easy to remove after baking.
Make the filling: In a mixing bowl, combine your chosen fruit with granulated sugar, cornstarch, lemon zest, lemon juice, vanilla extract, and optional spices like cinnamon or nutmeg. Stir well until the fruit is evenly coated and the mixture looks glossy. Let it sit for 5–10 minutes to allow juices to release, enhancing flavor and thickness during baking.
Roll out the crust: On a lightly floured surface, roll your pie dough to about 1/8-inch thickness. Use a 3 to 3.5-inch round cutter or a drinking glass to cut out 12 rounds; these will form the bottoms of your mini pies. Save leftover scraps to reroll and cut additional rounds if necessary.
Fit the crust: Gently press each dough round into the muffin cups, making sure the edges rise up the sides to hold the filling. Chill the muffin pan with dough lined inside for 10 minutes in the fridge; this step helps prevent shrinkage during baking.
Fill the pies: Spoon the prepared fruit filling evenly into each crust-lined cup, leaving a small space at the top for the filling to expand. Dot each with tiny cubes of cold butter to add richness and a buttery finish to your pies.
Top the pies: Cut smaller rounds about 2.5 inches in diameter or create shapes such as hearts or stars for a decorative partial top. Alternatively, you can use thin lattice strips to cover the pies, ensuring there is a vent for steam to escape if the tops are fully covered.
Brush and sprinkle: Lightly brush the top crusts with the egg wash (beaten egg mixed with milk or water) to promote browning and a shiny finish. Sprinkle coarse sugar on top if desired to add sparkle and a delightful crunch.
Bake: Place the muffin pan in the oven and bake for 18–24 minutes. Bake until the crust is golden brown and the filling is bubbling through the vents or edges. Rotate the pan halfway through baking to ensure even browning on all mini pies.
Cool: Let the mini pies cool in the pan for 10 minutes after removing from the oven. Carefully loosen the edges with a knife or small spatula and transfer the pies to a wire rack. Cooling helps the filling to set, preventing spills when serving.
Serve: Enjoy these mini pies warm or at room temperature. They are fantastic on their own or served with a small scoop of vanilla ice cream for a delicious dessert treat.

Notes

You can use store-bought pie crusts for convenience or make your own for a homemade touch.
Adjust the sugar quantity depending on the sweetness of the fruit you choose.
If using berries, cornstarch is preferred as it helps thicken the juicy berries’ filling better than flour.
Make sure to leave vents in the top crust to prevent sogginess and allow steam to escape.
Mini pies can be frozen before or after baking; reheat before serving for best results.
Use paper liners for super easy removal and cleanup, especially if serving at parties.