Miniature Pies: Pumpkin, Peach Crisp, and Sour Cream Apple
I've been in the autumn spirit lately and so when I heard my Sunday school class was having a potluck, I wanted to bring something with fall flavors. I also wanted something individual and sweet. I settled on these lovelies: miniature pies!
I made Mini Pumpkin Pies, Mini Peach Crisp Pies, and Mini Sour Cream Apple Pies. They were delicious (especially the pumpkin pies, which were also the easiest) and turned out so cute!
Miniature Pies: Pumpkin, Sour Cream Apple, and Peach Crisp
Recipe By:
-Digs Magazine (pumpkin pie filling)
-Not Martha (fruit pie inspiration)
-Epicurious (apple pie filling, adapted)
-Willow Bird Baking (peach crisp filling)
Yields: About 48 mini-muffin sized pies, depending on proportions
Crust Ingredients:
4 cups flour
2 teaspoons salt
3/4 cup cold butter flavored vegetable shortening*
3/4 cup cold butter, chopped
6-8 tablespoons cold water
*I tried shortening for this recipe, but prefer lard!
Pumpkin Pie Filling Ingredients:
1/2 cup pumpkin puree
6 oz. evaporated milk
1.5 eggs*
1 tsp cinnamon
1/4 tsp ground ginger
1/2 cup white sugar
1/4 cup brown sugar
*For half an egg - lightly beat one egg, then measure out 1 1/2 tablespoons.
Peach Crisp Filling Ingredients:
3 peaches, peeled and chopped
1/4 cup packed brown sugar
1.5 tablespoons granulated sugar (to taste)
1/2 teaspoon ground cinnamon
3/8 cup oats
pinch salt
Sour Cream Apple Filling Ingredients:
2/3 cup sour cream
1/3 cup sugar
1/8 teaspoon salt
1 teaspoons vanilla extract
1 large eggs
1.5 tablespoons all-purpose flour
2 large Granny Smith apples
Egg Wash Ingredients:
1 egg
a little water
Whipped Cream Ingredients:
2 cups heavy whipping cream
5 tablespoons sugar
1/2 teaspoon vanilla (or flavoring of your choice)
Directions:
Make the crust: Pulse flour and salt together to combine. Add chunks of shortening and pulse into the mixture has the texture of coarse sand, about 10 seconds. Add in chunks of butter and pulse until butter pieces are no larger than small peas, about 10 pulses. Add minimum amount of water and pulse on low. If dough remains crumbly and doesn't come together, add another 2 tablespoons of water. Add as little as is required to enable the dough to be rolled into a ball. Form the dough into 2 disks, wrap in plastic, and refrigerate for 20-30 minutes while preparing your filling.
Make desired fillings: While dough is chilling, make desired fillings.
Prepare the bottom crust: Take one of the disks of dough and pinch off walnut-sized balls. Place a ball in each well of an ungreased mini-muffin pan. Using your fingers, work the dough up the sides of each well (and create a little lip of dough rising over the edge for fruit pies). Preheat oven to 375 degrees F.
For fruit pies: Fill each well with desired fruit filling. Pinch off a piece of dough and flatten it or roll it out thin on a sheet of parchment paper. Using a 2-inch round cookie cutter, cut out a top crust. Place the top crust on one of the wells, folding the bottom crust lip over with the edge of the top crust and crimping the edges shut. You can use a toothpick to decorate the edges. Repeat for all of the mini-pies. Cut a crisscross vent in the center of each pie. Mix the egg and water in a small bowl and brush the tops of the pies. Bake pies at 375 degrees for 20-25 minutes, checking often. If the pies appear to be getting too brown, cover the whole pan with aluminum foil. Remove and let cool in pan for a few minutes before transferring mini-pies to a wire rack to cool completely.
For pumpkin pies: Pour pumpkin pie filling into each prepared well. Bake pies for 30-35 minutes, or until crust is golden and filling set. Remove and sprinkle chopped toasted pecans on top OR decorate with a pretty toasted pecan half. Let cool in pan for a few minutes before transferring mini-pies to a wire rack to cool completely.
Serve mini-pies with vanilla ice cream or homemade whipped cream. To make homemade whipped cream, mix all ingredients together until soft peaks are obtained.
Notes: The fruit pie filling portions above are most likely out of proportion. I made extra peach and apple to freeze. The pumpkin filling recipe above has been halved from the original, because I made the original amount and ended up with way too much.
To store Pumpkin and Sour Cream Apple Mini-Pies, refrigerate in an airtight container.
If you'd like to see tons more photos, read my description of each flavor, and hear how these pies may or may not be connected to a 1950s horror film (hint: they're not), please click on over to my baking blog, Willow Bird Baking!
x posted to food_porn, bakebakebake, and cooking
I made Mini Pumpkin Pies, Mini Peach Crisp Pies, and Mini Sour Cream Apple Pies. They were delicious (especially the pumpkin pies, which were also the easiest) and turned out so cute!
Miniature Pies: Pumpkin, Sour Cream Apple, and Peach Crisp
Recipe By:
-Digs Magazine (pumpkin pie filling)
-Not Martha (fruit pie inspiration)
-Epicurious (apple pie filling, adapted)
-Willow Bird Baking (peach crisp filling)
Yields: About 48 mini-muffin sized pies, depending on proportions
Crust Ingredients:
4 cups flour
2 teaspoons salt
3/4 cup cold butter flavored vegetable shortening*
3/4 cup cold butter, chopped
6-8 tablespoons cold water
*I tried shortening for this recipe, but prefer lard!
Pumpkin Pie Filling Ingredients:
1/2 cup pumpkin puree
6 oz. evaporated milk
1.5 eggs*
1 tsp cinnamon
1/4 tsp ground ginger
1/2 cup white sugar
1/4 cup brown sugar
*For half an egg - lightly beat one egg, then measure out 1 1/2 tablespoons.
Peach Crisp Filling Ingredients:
3 peaches, peeled and chopped
1/4 cup packed brown sugar
1.5 tablespoons granulated sugar (to taste)
1/2 teaspoon ground cinnamon
3/8 cup oats
pinch salt
Sour Cream Apple Filling Ingredients:
2/3 cup sour cream
1/3 cup sugar
1/8 teaspoon salt
1 teaspoons vanilla extract
1 large eggs
1.5 tablespoons all-purpose flour
2 large Granny Smith apples
Egg Wash Ingredients:
1 egg
a little water
Whipped Cream Ingredients:
2 cups heavy whipping cream
5 tablespoons sugar
1/2 teaspoon vanilla (or flavoring of your choice)
Directions:
Make the crust: Pulse flour and salt together to combine. Add chunks of shortening and pulse into the mixture has the texture of coarse sand, about 10 seconds. Add in chunks of butter and pulse until butter pieces are no larger than small peas, about 10 pulses. Add minimum amount of water and pulse on low. If dough remains crumbly and doesn't come together, add another 2 tablespoons of water. Add as little as is required to enable the dough to be rolled into a ball. Form the dough into 2 disks, wrap in plastic, and refrigerate for 20-30 minutes while preparing your filling.
Make desired fillings: While dough is chilling, make desired fillings.
- Pumpkin: Combine the sugars, cinnamon and ginger in a mixing bowl. Beat in the eggs and stir in the pumpkin; add the evaporated milk and mix well. Refrigerate if you aren't using it right away.
- Peach Crisp: Mix all ingredients together.
- Sour Cream Apple: Whisk together the sour cream, sugar, salt, vanilla, eggs, and flour until the mixture is smooth. Add the apples, peeled, cored, and sliced thin, and stir the filling until it is combined well. Note: I added a teaspoon of cinnamon and wish I'd added some nutmeg, too.
Prepare the bottom crust: Take one of the disks of dough and pinch off walnut-sized balls. Place a ball in each well of an ungreased mini-muffin pan. Using your fingers, work the dough up the sides of each well (and create a little lip of dough rising over the edge for fruit pies). Preheat oven to 375 degrees F.
For fruit pies: Fill each well with desired fruit filling. Pinch off a piece of dough and flatten it or roll it out thin on a sheet of parchment paper. Using a 2-inch round cookie cutter, cut out a top crust. Place the top crust on one of the wells, folding the bottom crust lip over with the edge of the top crust and crimping the edges shut. You can use a toothpick to decorate the edges. Repeat for all of the mini-pies. Cut a crisscross vent in the center of each pie. Mix the egg and water in a small bowl and brush the tops of the pies. Bake pies at 375 degrees for 20-25 minutes, checking often. If the pies appear to be getting too brown, cover the whole pan with aluminum foil. Remove and let cool in pan for a few minutes before transferring mini-pies to a wire rack to cool completely.
For pumpkin pies: Pour pumpkin pie filling into each prepared well. Bake pies for 30-35 minutes, or until crust is golden and filling set. Remove and sprinkle chopped toasted pecans on top OR decorate with a pretty toasted pecan half. Let cool in pan for a few minutes before transferring mini-pies to a wire rack to cool completely.
Serve mini-pies with vanilla ice cream or homemade whipped cream. To make homemade whipped cream, mix all ingredients together until soft peaks are obtained.
Notes: The fruit pie filling portions above are most likely out of proportion. I made extra peach and apple to freeze. The pumpkin filling recipe above has been halved from the original, because I made the original amount and ended up with way too much.
To store Pumpkin and Sour Cream Apple Mini-Pies, refrigerate in an airtight container.
If you'd like to see tons more photos, read my description of each flavor, and hear how these pies may or may not be connected to a 1950s horror film (hint: they're not), please click on over to my baking blog, Willow Bird Baking!
x posted to food_porn, bakebakebake, and cooking