Is there anything more classic than a delicious fruit pie? Just the thought of the buttery, flaky crust and the juicy tart center are enough to make my mouth water. If you are a “from scratch” cook, you know that pies can often be somewhat cumbersome. It can take a bit of time and careful effort to perfectly craft your pie.
If you find yourself craving the textures and flavors of a homemade pie but don’t have the time to whip up a large one, this recipe will be your saving grace. Mini fruit pies are growing in popularity because of their constructional ease and their adorable size. To make these pies, you’ll only need a handful of ingredients and some mason jar lids. In no time at all your kitchen will be smelling of delicious pie-filled goodness!
12 regular-sized mason jar lids and rings
2 (14.5 oz each) cans of canned pie filling
1 (14 oz.) box of refrigerated pie crust (2 total)
1 egg, well beaten
Preheat your oven to 375 degrees. Line a baking sheet with parchment paper. Place the inside rings of the canning lids on it with the rubber seals facing down. Unroll your pie dough. Using a canning ring as a guide, cut a circle ½ larger than the ring itself.
Re-roll the scraps of the pie dough to make the rest of the circles. You will be able to make 12 mini pie crust circles. Score each of the pie tops by making slits in the center of the dough (like a star). Make sure the canning ring on the sheet pan is fitted with its lid. Place the pie crust bottoms inside the rings.
Press the sides of the crust into the rings. Spoon 2-3 tbsp. Of pie filling into each crust, ensuring not to overfill or the pie will burst. Wet your fingertips with water and rub around the edge of each crust.
Top with the crust. Use a fork to gently crimp the edges together. Brush the tops with a beaten egg and sprinkle with Turbinado sugar. Bake for 25 minutes or until the crust is a beautiful golden brown and the filling is bubbly. Let cool for 5-10 minutes before serving. Enjoy!
[Recipe via Shared.]
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