Easy Miniature Pies

12.13.2011

Recently, two seemingly unrelated things happened, which ended up relating in a majorly good way.

One: 
Last month, I hosted a Pampered Chef party at my apartment. All the items were then shipped to me afterwards, and I put them in bags and delivered them to their owners. At the end of it all, I was left with one box containing 6 one-cup prep bowls. Being the conscience-driven individual I am, I immediately emailed my consultant and explained the oversight. She told me that sometimes that happens and Merry Christmas from Pampered Chef. Hurray for me!

Two: 
For the past few weeks I've had a craving for apple pie. An intense I-need-to-bake-one-right-now craving. 


Those two things came together when I saw this blog post about homemade mini pies. The pies were made in mason jars, but I don't have mason jars. However, I then followed the Amazon link to the mason jars and discovered they were one cup. And what did I have lying around but a free set of one-cup jars! 


So I made my long-awaited apple pie. Personal sized, because then I didn't have to share. It was easy and delicious, and you're crazy if you don't make them immediately.


Step 1: Make the Dough 
(I refrigerated it for about 30 minutes before rolling it out.)
Put crust around the inside of the jar. 

The dough recipe I used was:
2 c. flour
1/2 t. salt
4 T. butter
2/3 c. vegetable shortening
5 T. water

[It ended up making enough crust for 10 mini pies with a smallish-size ball of dough leftover, so basically it makes a lot. But there are about a million ways to make pie crust. I just wouldn't recommend Pioneer Woman's recipe. I've tried it 3 times with no success.]



Step 2: Make the Filling

For apple pie:
6 Granny Smith apples, peeled and sliced
1 1/2 C. sugar
1/8 t. nutmeg
1/2 t. cinnamon
2 T. flour


[Again, there are about a million ways to make filling for apple pie. Sometimes I also include a squirt of lemon juice just for kicks.]

You can also use any pie filling if you're not that fond of apple. Cherry? Blackberry? Pecan? The choices are endless.



Step 3: Put crust on the top of the filling  
[and cut a hole or some type of indent in the top (for the steam to come out)]


Step 4: Place in Freezer or Bake Immediately

I actually made these twice. The first time, I forgot that I wanted to freeze a couple to make later. So I ended up with 5 cooked pies. I put them in the oven at 350 for about 50 minutes. 

I ate one, saved two, and brought two to work and made my coworkers guess my middle name to win a pie.

This time around, I just made four and froze them all. I like looking at them in my freezer and thinking about all that crusty apple goodness. (That actually didn't sound good, probably due to my use of the word crusty. But I do love crust, so I'm keeping it.)


NOTE: This is not actually how the jars are currently stacked in my freezer. After taking this picture, I closed the freezer door and went about my business. Then, I opened the door, and one of the jars slid off and fell to the floor with a large, frightening bang. Thankfully, it didn't crack. But I learned my lesson that jars should not actually be stacked like this in the door. They will fall.

So that's how my craving for pie ended up relating to my free one-cup bowl set. And they're so perfect! After you eat a few bites, drop a scoop of ice cream right in there. So. Good.

I would totally make more and give them away for Christmas gifts. But first I have to buy jars I wouldn't mind not getting back. Here's the link again to those mason jars. Who wouldn't love a personal pie for Christmas? No one, I tell you.

UPDATE (12/13): I looked in the freezer last night, and one of the jars did break! I'm very sad about this. Don't be like me. Be smart and don't stack!

2 comments:

  1. Oh my how cute are those!! Hooray for unexpected gifts.

    ReplyDelete
  2. Um, delish! I have some extra pie crust that has been calling my name, so thank you!

    ReplyDelete

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