Mini Filled Pies

For our first recipe, we decided to make Mini Pies to celebrate Pi Day (3-14). After finding a recipe here for inspiration, we agreed on making both apple and pumpkin versions.

The recipe for the crust was taken from the link above. We liked that it was simple and didn't require many ingredients (because we don't have many). This recipe makes enough dough for about 6 pies. We made 7 batches. We made top crusts for the apple pies but not for the pumpkin ones.

Ingredients:

2/3 cup flour (Special thanks to Emma and the Service House for the extra flour after we ran out!)

1/4 tsp sugar

dash of salt

1/2 stick butter or margarine, room temperature

2 tbs cold water

Put butter followed by all other ingredients in food processor (we used a Magic Bullet). Mix until ingredients are blended and butter is broken up. Remove from food processor and put aside in bowl.

Apple filling:

Ingredients:

3 Granny Smith apples

4 tbs and 1 tsp sugar

3 tsp cinnamon

1 tbs flour

Wash and peel apples. Cut apples into small pieces. In large bowl, mix apples, cinnamon, sugar, and flour until all apples are coated.

Pumpkin filling:

Ingredients:

1 can, 30 oz. Libby's pumpkin pie mix (this is the same as Libby's pumpkin but with pumpkin spice mixed in already- good since we don't have spices)

1 egg, beaten

1 can, 5 oz. Carnation evaporated milk

Mix all ingredients in large bowl with spoon. Chill until ready to use.

After the crust is made, line each cup in the cupcake pan with dough. Use your fingers to press down and form a space to be filled. The dough should reach the top edge of each cup. Fill each crust with either 1/4 cup pumpkin filling or apple filling up to the top. Roll out some dough and cut small circles (we used a plastic cup rim) to be used to cover the apple pies. Lay over top of apple filling, then press edges together to seal the pie. Make small slices in top of pie. Sprinkle each pie with a little cinnamon, and cinnamon and sugar on the apple pies.

Bake for about 25 minutes in 400 degree oven. Remove when pumpkin filling has set and tops of apple pies are golden brown. Let cool. Keep pumpkin pies refrigerated until serving (we made whipped cream for ours). The apple pies can be kept at room temperature.