featured 5074

Mini Fruit Hand Pies: 10 Bite-Sized Recipes to Try Now

mini fruit piesWhenever I have extra pastry from making quiche or another savory dish, I turn it into mini fruit pies for dessert. These individual pies are perfect for serving a variety of flavors—each person can enjoy their favorite fruit. Use apples, blueberries, strawberries, peaches, blackberries, raspberries, cherries, or a mixed fruit combination. Sprinkle a little sugar on top for added sweetness. For the top crust you can cut fun shapes from the dough or create a simple crisscross lattice. Serve warm with vanilla ice cream or a dollop of whipped cream.

What is your favorite pie filling?

mini-pies-1 mini-pies-2 mini-pies-bite

Mini Fruit Pies
Recipe Type: Dessert
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • Crust
  • 1 cup all-purpose flour
  • 1/4 tsp salt
  • 5 tbsp unsalted butter, cold
  • 1 tbsp shortening
  • 3 tbsp cold water
  • Filling
  • 2 cups of your favorite fruit filling (fresh or canned)
Instructions
  1. In a bowl, combine the flour and salt. Cut in the cold butter and shortening with a pastry blender or fork until the mixture resembles coarse crumbs (pea-sized).
  2. Add cold water one tablespoon at a time, mixing with a fork until the dough holds together.
  3. Flour your hands lightly and gather the dough into a ball.
  4. On a lightly floured surface, knead the dough a few times and then flatten it into a disk.
  5. Wrap the dough in wax paper or plastic wrap and refrigerate for 30 minutes.
  6. Preheat the oven to 375 ºF (190 ºC).
  7. Roll the chilled dough to about 1/4 to 1/2 inch thickness. Use a 4-inch ramekin or round cutter to cut two circles, leaving about 1.5 inches extra for the edges. From the remaining dough, cut strips about 4 inches long for the top crust.
  8. Press each dough circle into a ramekin, trimming any excessive overhang if desired. Prick the bottom and sides lightly with a fork.
  9. Divide the fruit filling between the two prepared crusts—about 1 cup per pie.
  10. Arrange the dough strips over the filling in a crisscross or lattice pattern. Bake for approximately 30 minutes, until the filling is bubbling and the crust is golden. If the crust browns too quickly, tent with aluminum foil for the remaining bake time.
Makes 2 mini pies
3.2.2419