These tiny little treats are just the right size to satisfy your sweet tooth. You can also make them in several flavors so that everyone gets their favorite “Cutie Pie”. Or, if you are like me, you can try each one and then decide!
Ingredients
- 2 pkgs of Pillsbury Refrigerated Pie Crusts (2ct each)
- 2 cans pie filling (your choice) (or ~ 4 cups homemade pie filling)
- 2 tbl flour (for rolling out scrap dough)
- 2 tbl butter
- 1 egg – gently whisked
- Sparkling sugar to sprinkle on top
- Optional Idea: Apple filling with caramel chips
- Optional Serving: with whip cream or vanilla ice cream
Equipment & utensils
- Cupcake tin
- 4-inch circle (use a cup or bowl)
- Rolling pin
- Pizza cutter (useful in cutting strips)
- Knife
- brush
Directions
Preheat oven to 350 degrees. Lightly dust your surface and roll out the pie shell. Place your cup (4” circle) and cut out 12 circles. You will need to gather the scraps, knead them together and roll out to ~ 1/8” thickness to have enough dough.
Melt the butter and use the brush to grease the cupcake tins. Next, place each circle in the cupcake tin and press into the bottom & sides. Create a “lip” around the edge at the top. Once all 12 are done, fill each mini pie 90% full with your choice of filling.
With the remaining dough, cut into 4-inch strips about 1/4 inch wide for lattice top. I used a 3×3 weave, for an easier option, use a simple 2×2 weave. Just like in elementary school, its woven “over under” and you alternate the pattern with the next strip of dough. Press the edges of your lattice into the “lip” of the bottom crust edges.
Once all your lattice tops are complete, whisk or slightly beat your egg. Brush the whisked egg on top of each little pie. Sprinkle each pie with sugar sprinkles and bake for 30- 35 minutes or until tops are golden brown. Remove from oven and let cool completely. If you try to remove them from the tin while they are hot, they will fall apart.
Once they are cooled, loosen each crust edge and gently lift out of the tin. Serve as is, or with a dallop of whip cream or scoop of vanilla ice cream.
