MUFFIN TIN MINI APPLE PIES
Skip the forks in favor of your fingers with this easy recipe for Muffin Tin Mini Apple Pies starring a quick-fix homemade pie crust.
Provided by Kelly Senyei
Time 1h33m
Number Of Ingredients 13
Steps:
- In the bowl of a food processor, combine the flour, rosemary (optional), sugar and salt. Pulse just until combined then add the cubed butter and pulse until the mixture resembles wet sand.
- With the food processor running, slowly stream in the ice water a few tablespoons at a time until the dough comes together into a cohesive ball.
- Arrange a piece of plastic wrap on your work surface then transfer the dough into the center and wrap it up securely. Refrigerate the dough for 30 minutes.
- Lightly flour your work surface.
- Roll out the dough until it is 1/4-inch thick. Using a 4-inch cookie cutter (or a glass), cut out as many circles as you can. Re-roll the dough and cut out additional circles until you have a total of 12. Arrange each circle in a muffin tin cup, pressing it down and up the edges. Keep any dough scraps for the top lattice or decorations.
- Preheat the oven to 425°F.
- In a large bowl, stir together the diced apples, white sugar, brown sugar, cinnamon and flour.
- Divide the mixture among the muffin tins. Top or each pie with a woven lattice or cut-out shapes.
- Brush the tops of the pies with the egg wash then sprinkle them with sanding sugar (optional).
- Bake the pies until they are golden brown, 16 to 18 minutes.
- Remove the pies from the oven and let them cool completely in the muffin tin.
- Using a sharp knife, run it around the edges of each pie to help release them then serve.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition Facts : Calories 312 kcal, Carbohydrate 40 g, Protein 4 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 54 mg, Sodium 156 mg, Fiber 2 g, Sugar 17 g, ServingSize 1 serving
MINI POT PIES RECIPE BY TASTY
Here's what you need: olive oil, boneless, skinless chicken breast, butter, onion, carrots, flour, milk, chicken broth, frozen peas, salt, pepper, puff pastry, egg
Provided by Kathryn Aubin
Categories Appetizers
Yield 12 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F (220°C).
- Add the oil to a large pot over high heat. Once the oil begins to shimmer, add the chicken, and stir until cooked through, about 7 minutes. Transfer the chicken to a bowl.
- Melt butter in the same pot. Add the onions and carrots and stir until softened, about 8 minutes.
- Add the flour, stirring to combine. Slowly add the milk and chicken broth, alternating between the two, stirring continuously and bringing to a boil.
- Add the cooked chicken, peas, salt, and pepper, and stir until thoroughly mixed. Remove from heat and let cool.
- Lay out puff pastry sheets and use a small 6-inch (15 cm) bowl to cut circles out of it.
- Place dough circles in a nonstick muffin tin and fill with pot pie mixture.
- Using remaining puff pastry, cut ⅛-inch (3 mm) strips of dough, and make a lattice top for each muffin cup. Brush the lattice tops with the egg.
- Bake for 15 minutes, until golden brown.
- Enjoy!
Nutrition Facts : Calories 743 calories, Carbohydrate 54 grams, Fat 49 grams, Fiber 2 grams, Protein 20 grams, Sugar 4 grams
MINI CUPCAKE TIN PIES
Can't decide on one pie flavor? Make these little buddies and you can have as much variety as you want!
Provided by Food.com
Categories Dessert
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Spray your muffin tin with cooking spray and preheat your oven to 350 degrees F.
- Roll out a single pie crust and cut out 4-inch circles of dough with a cookie cutter or lid. .
- Place one dough circle in the bottom of each muffin tin cup. .
- Fill each to the top with the pie filling of your choice, about 1/4 cup. .
- Use the remaining dough to top each with a design. You can cut out leaves and other fall shapes with a cookie cutter, or top them with a simple lattice design.
- Use a pastry brush to dab a little bit of whisked egg on the top of each and bake 30-40 minutes until the filling starts to bubble and the crust is golden. .
- Remove from the oven and let cool for at least 15 minutes before removing with the help of a butter knife.
Nutrition Facts : Calories 266.7, Fat 15.1, SaturatedFat 4.9, Cholesterol 15.5, Sodium 245.6, Carbohydrate 28.9, Fiber 1.7, Sugar 2.2, Protein 3.9
MIXED MINI PIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h45m
Yield 12 mini pies
Number Of Ingredients 34
Steps:
- For the pie crusts: Preheat the oven to 425 degrees F. Coat a 12-cup muffin pan with baking spray.
- Unroll the pie crusts on a clean surface. Cut 6 circles from each crust (12 total) with a 3 1/2-inch plain-edged round cutter. Press a circle of dough into each of the 12 cups of the muffin pan, lightly pressing the dough up the sides (they will not reach the tops of the cups). These will be your pie crusts.
- Poke the bottom of 4 of the pie crusts with a fork and place cupcake liners into the poked crust cups only. Fill each liner with 2 tablespoons uncooked rice. Refrigerate the pan while you prepare the fillings.
- For the crumble topping: Mix together the flour, oats and brown sugar in a small bowl. Stir in the melted butter until well combined. Set aside until ready to use.
- For the fillings: Begin filling the dough cups. (The 4 cups with the cupcake liners filled with uncooked rice will remain that way during the bake and will be filled after the bake.) Mix together the cream cheese, powdered sugar, vanilla and salt in a small bowl until well combined. Divide the cream cheese mixture between 2 of the empty dough cups. Divide the cherry pie filling between 2 of the remaining empty dough cups. Divide the blueberry pie filling between 2 of the remaining empty dough cups. Divide the grape jam between the remaining 2 empty dough cups.
- Mix half of the crumble topping with the lemon zest in a bowl. Divide the mixture over the top of the 2 pie dough cups filled with the blueberry pie filling to make blueberry lemon crumble pies. Mix the remaining crumble topping with the crushed peanuts in a bowl. Divide the mixture over the top of the 2 pie dough cups filled with the grape jam.
- Bake the pies: Transfer the pan to the oven and bake until the crumbs on the 4 crumb-topped pies are golden, about 15 minutes. Allow to cool completely.
- Finish the pies: Remove the cupcake liners filled with rice from the 4 baked and unfilled crusts.
- For the strawberry cream pies: Toss the diced strawberries with the granulated sugar and a splash of vanilla in a small bowl. Divide the mixture between the 2 pies filled with the cream cheese mixture. Drizzle the pies with the caramel sauce.
- For the cherry pies: Divide the toasted almonds over the 2 pies filled with the cherry filling. Microwave the white chocolate and coconut oil together in a microwave-safe bowl for 15 seconds or until warm. Stir well, then drizzle evenly over the 2 pies. Top the center of each pie with a bit of whipped cream.
- For the PB and J pies: Microwave the peanut butter and coconut oil together in a microwave-safe bowl for 15 seconds or until warm. Stir well, then drizzle evenly over the 2 pies filled with the grape jam and peanut-crumble topping.
- For the lemon raspberry pies: Divide the lemon curd between 2 of the empty baked pie crusts. Top each pie with 3 raspberries. Dust each pie with a bit of powdered sugar and finish with a mint leaf.
- For the s'mores pies: Divide the hazelnut spread between the last 2 empty baked pie crusts. Mix the graham cracker crumbs and melted butter together in a small bowl. Sprinkle half of the mixture over each pie. Cut the marshmallow in half crosswise. Top each pie with one half of the marshmallow. Using a kitchen blowtorch (brulee torch), toast each piece of marshmallow to the desired level of toasted-ness.
- Transfer the pies to a cake stand or platter and enjoy!
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MINI PIES IN A CUPCAKE TIN RECIPE - TABLESPOON.COM
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- Roll out a single pie crust onto a flat surface. Using a large cookie cutter or any circular lid, cut out a 4-inch circle of dough. Press each dough circle into the bottom of a muffin tin cup, leaving a tiny rim of dough sticking out at the top. Repeat with remaining dough to fill all 12 muffin cups.
- Use the remaining dough to create a top crust to cover each pie. To make a lattice crust, use a knife or pizza cutter to cut out thin strips of dough, then lace together to form a lattice. To make a standard crust, cut out a circle of dough just large enough to cover the top of the bottom crust. Cut a few small slits into the crust. Then using your fingers, gently press the top crust onto the bottom crust until they stick together and no gaps remain.
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