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
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
Servings: 21
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
  • leave If you want to make savoury pies out the sugar!
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.
  • in Some milk to brush the tops if baking 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. 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.
  3. 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.
  4. 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.
  5. 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.