I know, I know. So much apple pie right now. (Okay, like three pie recipes, including this one. Whatever. On my blog, that’s a lot.) I promise you, there’s a reason.
See, when I bake pies, I ususally have some pie crust leftover from trimming the edges of the pie, and there’s often some filling leftover as well. So what do I do with the leftovers? I make mini pies, of course! Before the days of me having a mini pie maker, I baked them in muffin tins. I occasionally do that now, too. I’m missing my pie crust cutter that goes with the pie maker, so I went back to my good old standby of baking them in muffin tins.
Which honestly, is more convenient for a blog, since not everyone has mini pie makers. I just happen to bake a lot of pies, so my parents bought me one for christmas. Anyhow, these are great to make for get togethers, or when you made a pie but have leftover crust and/or filling. You can forgo making a full pie and just make these tarts, but you will be putting in a lot of effort if you do.
Let’s break down the process:
First you’ll roll out the dough. You’ll want to make it a bit thicker than your average pie crust, because once you cut the crusts you’ll be rolling them out further.
Next you cut out circles in the dough. I do this one at a time; you could do them all at once or one at a time- it’s your choice. I used a biscuit cutter that was just under three inches; it was 2 3/4 to be exact. Use a cookie cutter; round glass; whatever is best for you.
Next, you’ll take that circle, and roll it out bigger so it can fill up the muffin tin.
Place it in the muffin tin…
And fill with filling!
Yield varies depending on how much filling and crust you have leftover. With the leftovers from my Colonial Apple Pie (baked in a 9-inch pie tin), I made 6 mini pie tarts; 2 of them had tops.
Bake at 400 for 5-10 minutes, or until crusts are golden brown.