Everybody loves cute food and who doesn’t love dessert? Put the two together and you’ve got a winning combination, not to mention portion control… well maybe, that is if you have self control 😉 So today I give you tiny pies! Peach pie, Pumpkin Pie, Apple Pie, Blueberry, Cherry, even a Cranberry Meringue Pie, I found all sorts of recipes for you to try in your muffin tins! And as always get creative and do your own thing but here are a few to get you started…
First up from not Martha, (her name is actually Megan), we will visit the real Martha later 😉 Megan gives a tutorial on how to make these tiny pies using your standard Pillsbury pie crusts & a biscuit cutter or cups from the kitchen. It works for me because she keeps it simple by using premade pie fillings, using any flavor you like or just cutting up little apple pieces and then adding a little sprinkle of sugar and cinnamon and that’s how I cook in my kitchen a pinch of this a dash of that… lol, I don’t get any complaints so it can’t be too bad right? The pictures make them look like a lot of work but they are really pretty simple. Your friends and family will think you slaved away on their behalf and you will definitely get rave reviews! Check out the specific how to’s on her page but here’s a sneak peek at some of the pics 🙂
The pies were baked in a 375 degree oven for ten minutes and then checked. If the tops were getting very brown she covered them lightly with foil (like a crust shield but for the whole pie) and baked for 3 to 5 minutes more until bubbly. Everything is quicker when you bake it in a muffin tin 😉
Now for those of you who prefer a little less “winging it” lol here’s an actual Martha Stewart recipe for Peach Cutie Pies, I’ll even type it out for you so you can have a printer friendly version 😉 I LOVE peach pie! And don’t forget… serve any of these little babies up warm with a scoop of ice cream and you might just earn hero status in your house, at least for the day! She also has a Mini Cranberry Meringue Pie recipe that looks yummy too.
Martha Stewart’s Peach Cutie Pies
For the Crust
2 1/2 cups all-purpose flour, plus more for work surface
1 teaspoon coarse salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, cut into 1/2-inch cubes and chilled
3/4 cup ice water
Nonstick cooking spray
For the Filling
6 to 8 peaches, cut into 1-inch pieces
1/3 cup plus 2 tablespoons sugar
1 tablespoon plus 2 teaspoons cornstarch
1 3/4 teaspoons ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon salt
For the Topping
1/2 cup all-purpose flour
1/3 cup firmly packed light-brown sugar
3 tablespoons granulated sugar
1 teaspoon salt
1 tablespoon ground cinnamon
1/2 cup (1 stick) unsalted butter, cut into 1/2-inch cubes and chilled
1/4 cup rolled oats
- Make the crust: In a large bowl, whisk to combine the flour, salt, and sugar, mixing well. Add butter and mix gently using a pastry blender, a fork, or your hands, until butter pieces are well coated. Gradually add water, 1 tablespoon at a time, and continue mixing until pea-size crumbs have formed; dough should not be smooth and beaten together like cookie dough.
- Gather dough together and divide in half. Flatten each into a disk and wrap with plastic wrap. Transfer dough to refrigerator for at least 1 hour and up to 3 days. Bring to room temperature before using.
- Preheat oven to 375 degrees with a rack in center of oven. Spray every other cup of a standard-size muffin tin with nonstick cooking spray. You will need enough muffin tins to spray 16 alternating cups. Alternatively, you can work in batches. Set aside muffin tins aside.
- On a lightly floured surface, roll out each disk of dough to a 1/4-inch thickness, lightly dusting with flour, as necessary, to prevent sticking. Cut out sixteen 5 1/2-inch-round circles, gently rerolling scraps as necessary. Gently but firmly press each dough circle into a prepared muffin cup; crimp edges as desired.
- Make the filling: Place all filling ingredients in a medium bowl and toss to combine; spoon filling evenly into muffin cups and set aside.
- Make the crumb topping: In a large bowl, combine flour, brown sugar, granulated sugar, salt, and cinnamon; mix well. Add butter and mix thoroughly using a pastry blender, fork, or your fingers until small pea-size crumbs form. Add oats and mix until topping has a crumbly consistency.
- Sprinkle crumb topping evenly over cutie pies and transfer to oven; bake until filling is bubbling and crust is golden brown, 25 to 35 minutes. Transfer to a wire rack to cool slightly before removing from tins, using a butter knife to loosen sides, if necessary. Cutie pies are best served at room temperature.
Muffin Tin Pumpkin Pies:
pumpkin pie filling for one 9-inch pie (from a can or your own)
2 9-inch pie crust doughs – premade from a box or I love this recipe from Martha Stewart
bowl or round cookie cutter 4 inches in diameter
Makes 12 mini pumpkin pies
- Prep your dough. Using a bowl or 4 inch round cookie cutter, cut out 12 circles from your 2 9-inch pie crust doughs.
- Place each circle into a pre-greased muffin tin. Press them in, letting the sides come up for a fun look. Score the bottom of your dough with a fork to keep the crust from bubbling up as it cooks.
- Pour your filling into each muffin tin cup. Fill them to the very top. (you will have a little bit left over)
- Bake your muffin tin pumpkin pies at 425* for 15 minutes. Then turn your heat down to 350* and bake them for 25-30 minutes. (This is 15-20 minutes less than a regular pie)
- Let these cool on a wire rack for a couple of hours to let the pumpkin filling set.
- Add a dollop of whipped cream to each individual muffin tin pie.