Mini Pie Recipe
I adore pie but sometimes I like to mix it up and bypass making a full pie. Mini pies are great because they can be easily transported to give to family and friends. You can even pack them as a little treat with your lunch. Below is my go-to mini pie recipe, which makes pies that taste amazing while being super easy!
5 cups of any fruit
1/2 cup water
2 tbsp cornstarch
1/2 cup sugar
Cook the fruit in the water for 10-15 minutes. Mix the sugar and cornstarch together and then add it to the fruit. Stir in the dry mixture until it thickens.
2 1/2 cup of all-purpose flour
1 tsp baking powder
1 tsp salt
1 stick unsalted, cold butter cut into small pieces
2 egg yolks
1 tsp vanilla extract
1 tsp sugar
Preheat the oven to 365 degrees F. In a large bowl combine the flour, baking powder and salt. Add butter to the mixture and mix until coarse. Add 1 egg yolk and 1/2 cup chilled water and 1/2 tsp of vanilla extract and mix until combined. Transfer the dough (it shouldn’t be crumbly, if so, add 1 or 2 tbsp of water) to floured surface and knead a few times until dough packed together. Return the dough to a bowl and cover with plastic wrap. Chill for approximately 20 minutes.
In another bowl beat remaining egg yolks with 1 tbsp of water for egg wash. Then roll out the dough to be 1/2 inch thick. Using a 3 inch round cookie cutter, cut 6 circles. Spoon some filling in the middle of a cirlce leaving 1/2 inch for the border. Brush the edges with egg wash and then fold over the other edge. Crimp edges with a fork and then transfer to a parchment lined baking sheet.
Poke a few holes in the top of each mini pie with a toothpick. Brush remaining egg wash on half pies and sprinkle with 1/2 tsp of sugar. Bake for approximately 30 minutes until golden and then let cool before enjoying!