Every day’s a good day for mini pies.
Every day is a good day for pies, am I right? Well when I was recently watching Giada, one of my faves, she made these scrumptious mini strawberry pies. I was having Greg’s family and mine over for dinner, so I knew what had to be done. Mini pies.
I hadn’t planned very well that day, so I went to my local grocery quick, and they were out of strawberries. WHAT??? Ya, my little grocery in my hood doesn’t always have the best selection, but that’s ok. Improvise. So I picked up some granny smith apples, and some blueberries. I figured I could make something work. And it did.
I followed her recipe a little, but obviously had to modify. Now I have made these again since then, and with strawberries, and oh my they were glorious Miss Giada’s way. But this version is slightly different and still yummy and great for a small gathering. You could make them for a bigger group, but they take just a bit of time. But it’s fun, and when those cutie pa-tootie pies come out of the oven, its super rewarding. Click here for Giada’s original recipe.
CRUST: 2 unroll and bake pie crusts
vegetable oil cooking spray
2 granny smith apples(peeled and cut into tiny cubes)
1 container fresh blueberries
2 tblsps honey
1 tsp cinnamon
1/2 tblsp lemon juice
1/2 tsp grated orange zest
1 egg beaten
12 count mini muffin non-stick pan(sprayed thouroghly with spray)
Preheat oven to 375.
For the crust: Spray a 12-count nonstick mini-muffin pan with vegetable oil cooking spray. Put a strip of parchment paper, 1-inch wide and 5-inches long into each muffin cup, allowing the excess paper to overhang the sides of the cups. Unroll the pie crust and using round cookie cutters, cut out 12 (3-inch) circles and 12 (2-inch) circles of dough. Lightly press the 3-inch circles of dough into the bottom and sides of the prepared muffin cups.
For the filling: In a small bowl, whisk together the honey, lemon juice, cinnamon, and orange zest until smooth. Stir in the apples, and in separate bowl do the same for the blueberries.
Spoon the filling into the muffin cups and using a pastry brush, lightly brush the edges of the dough with beaten egg. Put the 2-inch circles of dough on top. Using the tines of a fork press the edges of the dough together to seal. Lightly brush the tops of the pastry with the beaten egg. Using the tip of a knife, make a 1/4-inch wide slit in the center of each pie. Bake until the crust is golden, about 14 to 15 minutes. Remove from the oven and cool for 30 minutes. Using the overhanging parchment paper as handles, remove the pies from the pan. Remove the parchment paper and serve.I sprinkled sugar in the raw on the pies after wards:)