Mini Fruit Pies - Choose from the different fillings and serve warm as they are or with some lovely whipped cream!

Mini Fruit Pies - Choose from the different fillings and serve warm as they are or with some lovely whipped cream!

This delicious recipe has been generously shared by one of our great cooks, Carina. She's always coming up with great recipes, and here we have Cari's Mini Fruit Pies.
Here's what Cari says "I filled some with raspberry preserve, some with strawberry preserve and some with apples,...the preserves are from this year's canning. I just ate an apple one. It was awesome, and my husband had a strawberry one!
I used my mini pie maker for this, but you can use a regular muffin pan.
Recipe by Carina Duclos and pastry recipe by Williams Sonoma

Prep Time

20 minutes

Cook Time

15 - 20 minutes

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Yield

21 mini ones if using a pie machine, or approx 12-15 using a regular muffin pan. The pastry quantity is also enough for two 9 inch pie crusts.

Ingredients

For the pastry:

2 2/3 cups all-purpose flour
2 Tbs. sugar
1/2 tsp. salt
2/3 cup cold unsalted butter
6 tbsp of vegetable shortening ( cold)
8 Tbs. ice water
If you want to make savoury pies, leave out the sugar!

For the Filling

For the apple pies:

1 apple, peeled & chopped small

2 tbsp brown sugar

2 tsp cinnamon

1 tbsp lemon juice

For the raspberry and strawberry fillings

You can use homemade preserve or the same recipe as the apple one above, omit the cinnamon.
You will need enough preserve to fill the pies 3/4 full.
Some milk to brush the tops if baking in the oven.

Instructions

1. Preheat oven 350F or 180C or Gas 4

Make the pastry.

2. I use my stand mixer with the paddle. Add the flour, sugar and salt to the work bowl. Run the mixer at low speed for 10 seconds just to mix the ingredients evenly.

3. Cut the butter into cubes and add them to the work bowl and also add the shortening.

4. Mix at medium speed for a few minutes until mix appears like a crumble,..(like peas)

*** If making the pastry by hand, follow steps 2 - 4 by using 2 round bladed knives and mixing together until the mixture resembles crumble.

5. Add the ice water one tbsp at the time with machine at medium speed. To test the pie dough, stop the mixer and squeeze a piece of dough. If the dough crumbles mix more time until the dough hold together. If it does o hold together with time add 1 tbsp of water, mix again and keep trying ( I never had to add more than my 8 tbsp)

6. When the dough is done, it should come together in a rough mass in the mixer bowl but not form a ball. Do not overmix or the crust will be tough.

***** By hand - continue using your knives to mix the ingredients whilst adding water. When the dough begins to hold together, use your hands to bring the dough together into a ball. try not to handle the dough too much as this will result in the dough being tough and chewy.

7. Divide the dough in two and wrap well in plastic wrap and refrigerate for at least 1 hour or up to overnight. When ready to roll, take it out of the fridge and roll it with a rolling pin. Will be workable very fast.

Make the filling:

8. Mix all the apple pie filling ingredients together in a bowl then set aside.

9. Roll out the pastry as seen in the photo above, and using round cookie / pastry cutters measuring diameter 4 1/4 inches for the base and 3 1/4 inches for the tops, cut out the circles.

Mini Fruit Pies , making pastry discs

10. Place the base pastry circles in the greased muffin pan and ensure some pastry comes over the edge so when you put the lids on, the base pastry will touch the lid pastry for a good seal. Then add the filling of your choice. Fill no more than 3/4 full. Brush the edge with some milk.

11. Place the pastry tops on the pies and using the prongs of a fork, push all around the sides to seal the the base pastry edge with the tops. This will stop the lids coming away from the pie during cooking.

12. Brush the tops with some milk and if you like, sprinkle some sugar on the tops. Bake in the oven for 15 - 20 minutes, or until the tops go golden brown.

Mini Fruit Pies - Choose from the different fillings and serve warm as they are or with some lovely whipped cream!

We'd love to hear from you and what you thought of our recipe. Did you make any changes or add some other ingredients? Let us know in the comments below. Thanks for reading and happy cooking!

Mini Fruit Pies - Choose from the different fillings and serve warm as they are or with some lovely whipped cream!

Recipe Card

Mini Fruit Pies - Choose from the different fillings and serve warm as they are or with some lovely whipped cream!

Cari’s Mini Fruit Pies

Yield: 21
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Mini Fruit Pies - Choose from the different fillings and serve warm as they are or with some lovely whipped cream!

Ingredients

For the pastry:

  • 2 2/3 cups all-purpose flour
  • 2 Tbs . sugar
  • 1/2 tsp . salt
  • 2/3 cup cold unsalted butter
  • 6 tbsp of vegetable shortening, cold
  • 8 Tbs . ice water

For the apple pies:

  • 1 apple, peeled & chopped small
  • 2 tbsp brown sugar
  • 2 tsp cinnamon
  • 1 tbsp lemon juice - mix all together then set aside.

For the raspberry and strawberry fillings, you can use homemade preserve or the same recipe as the apple one above, omit the cinnamon.

  • You will need enough preserve to fill the pies 3/4 full.
  • Some milk to brush the tops if baking in the oven.

Instructions

  1. Preheat oven 350F or 180C or Gas 4
  2. Make the pastry.
  3. I use my stand mixer with the paddle. Add the flour, sugar and salt to the work bowl. Run the mixer at low speed for 10 seconds just to mix the ingredients evenly.
  4. Cut the butter into cubes and add them to the work bowl and also add the shortening.
  5. Mix at medium speed for a few minutes until mix appears like a crumble,..(like peas)

*** If making the pastry by hand, follow steps 2 - 4 by using 2 round bladed knives and mixing together until the mixture resembles crumble.

  1. Add the ice water one tbsp at the time with machine at medium speed. To test the pie dough, stop the mixer and squeeze a piece of dough. If the dough crumbles mix more time until the dough hold together. If it does o hold together with time add 1 tbsp of water, mix again and keep trying ( I never had to add more than my 8 tbsp)
  2. When the dough is done, it should come together in a rough mass in the mixer bowl but not form a ball. Do not overmix or the crust will be tough.

***** By hand - continue using your knives to mix the ingredients whilst adding water. When the dough begins to hold together, use your hands to bring the dough together into a ball. try not to handle the dough too much as this will result in the dough being tough and chewy.

  1. Divide the dough in two and wrap well in plastic wrap and refrigerate for at least 1 hour or up to overnight. When ready to roll, take it out of the fridge and roll it with a rolling pin. Will be workable very fast.
  2. Mix all the apple pie filling ingredients together in a bowl then set aside.
  3. Roll out the pastry as seen in the photo above, and using round cookie / pastry cutters measuring diameter 4 1/4 inches for the base and 3 1/4 inches for the tops, cut out the circles.
  4. Place the base pastry circles in the greased muffin pan and ensure some pastry comes over the edge so when you put the lids on, the base pastry will touch the lid pastry for a good seal. Then add the filling of your choice. Fill no more than 3/4 full. Brush the edge with some milk.
  5. Place the pastry tops on the pies and using the prongs of a fork, push all around the sides to seal the the base pastry edge with the tops. This will stop the lids coming away from the pie during cooking.
  6. Brush the tops with some milk and if you like, sprinkle some sugar on the tops.Bake in the oven for 15 - 20 minutes, or until the tops go golden brown.
Nutrition Information:
Yield: 21 Serving Size: 1
Amount Per Serving: Calories: 172Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 19mgSodium: 72mgCarbohydrates: 18gFiber: 1gSugar: 4gProtein: 2g

Nutrition information isn’t always accurate

Other pie recipes for you to enjoy:

Mom's Homemade Apple Pie

How to make a caramel or simple fruit pie filling

Blueberry Pie

Apple, Pear and Blueberry Pie

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