Mini Pies

This is a great way to make small portions to eat, to snack on, or to give away.  Fits in muffin tins!  I've only tried the fruit ones, but in theory they should all work.

Fruit Pies (non-apple)

2 pie crusts (or a little more)
2 c fresh fruit
1/2 c sugar
1 T cornstarch

Roll out and cut bottom crust.  Fit into muffin tins.  Combine fruit, sugar and cornstarch.  Spoon into crusts.  Add top crusts and seal edges.  Bake at 350 for 30 mins, until golden brown.  Cool and serve.  Makes about 9.

Dutch Apple Pie

1 pie crust
2 granny smith apples, diced
1/6 c sugar
1/12 c brown sugar
dash lemon juice
1 cap of vanilla
dash cinnamon
dash nutmeg
1 T constarch

1/4 c flour
tab of butter
1/12 c sugar
1/6 c brown sugar

Roll out and cut bottom crust.  Fit into muffin tins.  Combine fruit, sugar, spices and cornstarch.  Spoon into crusts.  Hand mix topping and spread over tops of pies.  Bake at 350 for 30-40 mins, until golden brown.  Cool and serve.  Makes about 9.

Pumpkin Pie

1 pie crust
1/3 of 1 pt canned pumpkin
1/6 can evaporated milk
1/6 c milk
1/6 c sugar
dash salt
2/3 t cinnamon
1/3 t nutmeg
1/4 t allspice
1/4 t ginger
1 egg

Roll out and cut bottom crust.  Fit into muffin tins.  Combine other ingredients and spoon into crusts. Bake at 350 for 30-45 mins, until golden brown.  Cool and serve with whipped cream.  Makes about 9.

Peanut Butter Pie

1 pie crust
1/3 c powdered sugar
1/6 c crunchy peanut butter
1/12 c cornstarch
2/3 c milk
1/4 c sugar
dash vanilla
2/3 T butter
dash salt
1 egg yolk
whipping cream

Roll out and cut bottom crust.  Bake crusts at 350 for 5-8 mins, until golden brownFit into muffin tins.  Mix powdered sugar and peanut butter.  Spoon some into the bottom of each crust.  Make custard and spoon into pie crusts.  Cool.  Top with whipped cream and remaining peanut butter crumble.  Makes about 9.



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