[title subtitle=”RECIPES Catherine Frederick
IMAGES Shutterstock”][/title]
Mini Apple Pies
INGREDIENTS
(makes 12 mini pies)
1 homemade pie crust (see link for Catherine’s Favorite Pie Crust recipe) or use 2 store-bought crusts
2 ½ cups apples, chopped small (I use a mix of Granny Smith and Honeycrisp)
1 Tablespoon butter, melted
¼ cup granulated sugar
½ teaspoon lemon juice
2 Tablespoons all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1/8 teaspoon ground nutmeg
salt, just a dash
Catherine’s Favorite Pie Crust Recipe Here.
METHOD
Preheat oven to 425°F. Spray each well of a standard size 12-cup muffin pan with nonstick cooking spray. On a lightly floured surface, roll dough out into a 12-inch circle. Use a 3-inch cookie cutter or a glass and cut out 12 circles. Place dough into each muffin tin, making sure that the dough comes about halfway up the sides. Place the tin and extra dough in the refrigerator while you make the filling.
Combine apples, lemon juice, butter, salt, sugar, flour, cinnamon, vanilla, and nutmeg. Take the muffin pan out of the refrigerator and add about 2-3 Tablespoons to each of the muffin wells, making sure the filling does NOT come up over the edges of the dough.
IF USING: Grab the leftover dough from the refrigerator and cut out the strips for the tops of the pies. Place them on top of each pie.
Bake 15-20 minutes or until crust begins to brown and filling is bubbly. Remove from oven and let cool for about 10-15 minutes. Gently run a knife around the outer crust to loosen. Remove the pies from the tin and place on a wire rack to cool completely.
Mini Pecan Pies
INGREDIENTS
(makes 12 mini pies)
1 homemade pie crust (see link for Catherine’s Favorite Pie Crust recipe) or use 2 store-bought crusts
1/3 cup light corn syrup
2 Tablespoons granulated sugar
¼ cup brown sugar
1 teaspoon vanilla extract
1 ½ Tablespoons unsalted butter, melted
1 egg, lightly beaten
½ cup pecans, chopped
salt, just a pinch
Catherine’s Favorite Pie Crust Recipe Here.
METHOD
Preheat oven to 350°F. Spray each well of a standard size 12-cup muffin pan with nonstick cooking spray. On a lightly floured surface, roll dough out into a 12-inch circle. Use a 3-inch cookie cutter or a glass and cut out 12 circles. Place dough into each muffin tin, making sure that the dough comes about halfway up the sides. Place the tin in the refrigerator while you make the filling.
Combine corn syrup, granulated sugar, salt, brown sugar, melted butter, egg, and vanilla extract in a mixing bowl, then stir in the chopped pecans. Take the muffin pan out of the refrigerator and add about 1 ½ Tablespoons to each of the muffin wells, making sure the filling does NOT come up over the edges of the dough. The filling will expand as it cooks.
Bake for 25 minutes or until filling is no longer jiggly. Remove from oven and let cool for about 10-15 minutes. Gently run a knife around the outer crust to loosen. Remove the pies from the tin and place on a wire rack to cool completely. Serve with a dollop of whipped cream if desired!
Mini Pumpkin Pies
INGREDIENTS
(makes 24 mini pies)
1 homemade pie crust (see link for Catherine’s Favorite Pie Crust recipe) or use 2 store-bought crusts
1 cup pure pumpkin puree
½ cup heavy cream
1 egg
¼ cup brown sugar
3 Tablespoons granulated sugar
1 teaspoon pumpkin pie spice
ground clove, just a pinch
½ teaspoon ground cinnamon
¼ teaspoon sea salt
½ teaspoon vanilla extract
Catherine’s Favorite Pie Crust Recipe Here.
METHOD
Preheat oven to 350°F. Spray each well of a standard size 12-cup muffin pan with nonstick cooking spray. On a lightly floured surface, roll dough out into 12-inch circles. Use a 3-inch cookie cutter or a glass and cut out 24 circles. Gently press dough into each muffin tin, making sure that the dough comes up over the sides of the wells. Place the tin in the refrigerator while you make the filling.
Combine pumpkin puree, heavy cream, egg, sugars, pumpkin pie spice, ground clove, cinnamon, salt and vanilla. Take the muffin pan out of the refrigerator and add about 1 ½ Tablespoons of filling to each of the wells. The filling will expand as it cooks. Place in the oven and bake for 15-20 minutes or until the centers are set and crust begins to lightly brown – do not overbake. Remove from oven, let cool for about 10-15 minutes. Gently run a knife around the outer crust to loosen. Remove pies from the tins and place on a wire rack to cool completely. Serve with a dollop of whipped cream and a sprinkle of cinnamon if desired!
