Friday, November 16, 2012

Muffin Tin Berry Pies

These are so adorable and so fun!  You can make them weeks in advance and freeze them.  Just take them out the morning of the day you're serving them and let them thaw.  We're serving these for Thanksgiving this year as a fun twist on pie dessert.

{What you need}
4-6 store bought pie crust doughs
bowl or round cookie cutter about 4" diameter
muffin tin
decorative cookie cutters (optional)
4 cups assorted fruit of choice (I like berries, fresh or canned)
1/2-2/3 cups sugar
2 tablespoons corn starch
1 tablespoon lemon juice, freshly squeezed

{optional crumb topping}
1/4 cup brown sugar
1/4 cup flour
2 tablespoons butter at room temp

Roll out the pie crust dough and with the cookie cutter cut out 24 circles, reserving the rest of the dough.  Place each circle of pie crust in each well of two muffin tins, pressing them to form a tad.  To make the filling, wash and prepare fruit.  In a large bowl, add fruit, sugar, corn starch and lemon juice, and mix until everything is evenly incorporated.  Spoon even amounts of filling into each muffin well.  Roll out the remaining crust dough and cut out desired shapes to place on top of the filling for the top pie crust.  If you'd rather have the crumb topping instead, mix all the topping ingredients together with a for until it is crumbly.  Top each pie with a heaping tablespoon of crumbs.  Bake at 350 for 30-45 minutes, or until crust is golden brown and pies are heated through.  Allow to cool completely before removing from tins.

inspired by this recipe

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