Mini Lemon Pies and Mini Cherry Pies
When I saw the easy recipe for homemade mini lemon pies and mini cherry pies on The Comfort of Cooking, I knew I would be making these beauties immediately. My kids love fruit pies, so making them their own perfect little pie made them so happy! My daughter and I had a fun time making these together–she especially loved cutting out each little flower for the top crusts. This easy recipe for homemade mini fruit pies was quick and simple to make, and they tasted fantastic! We had friends over for dinner, and these pies were a huge hit with everyone.
Mini Lemon Pies and Mini Cherry Pies
Ingredients:
- Cooking spray
- 2 store-bought pie crusts
- 1 can of lemon pie filling
- 1 can of cherry pie filling
- 1 egg + 1 tbsp water
How to Make Mini Lemon Pies and Mini Cherry Pies
Preheat the oven to 350 degrees. Coat a muffin tray with cooking spray.
Roll out the pie crusts on a floured surface, then smooth them out with a rolling pin.
Use a cookie cutter or a ramekin to cut 4-inch circles out of the pie crusts.
Roll the leftover dough up into a ball, then roll it out with a rolling pin and cut out more 4-inch circles. I had enough to fill the entire muffin tray because I rolled my pie dough out pretty thin.
Place the circles (bottom crusts) into the muffin tray, pressing them firmly against the sides.
Scoop 2 tablespoons of either cherry or lemon filling into each tin.
Using different cookie-cutter shapes, we used flowers and regular circular cookie cutters to make the top crusts.
Top the pies with the crusts. Make sure you slice vents into the top of each pie if it’s completely covered with a crust.
Mix the egg and water, and brush the tops of each pie with the mixture.
Place in the oven and bake for 30 minutes or until the crust is golden brown.
Cool the pies for 4-5 minutes on a wire cooling rack.
Serve plain or with ice cream. Enjoy.
Equipment
- Cookie Cutters
Ingredients
- Cooking spray
- 2 store-bought pie crusts
- 1 can of lemon pie filling
- 1 can of cherry pie filling
- 1 egg + 1 tbsp water
Instructions
- Preheat the oven to 350 degrees. Coat a muffin tray with cooking spray.
- Roll out the pie crusts on a floured surface, then smooth them out with a rolling pin.
- Use a cookie cutter or a ramekin to cut 4-inch circles out of the pie crusts.
- Roll the leftover dough up into a ball, then roll it out with a rolling pin and cut out more 4-inch circles. I had enough to fill the entire muffin tray because I rolled my pie dough out pretty thin.
- Place the circles (bottom crusts) into the muffin tray, pressing them firmly against the sides.
- Scoop 2 tablespoons of either cherry or lemon filling into each muffin cup.
- Using different cookie-cutter shapes, we used flowers and regular circular cookie cutters to make the top crusts.
- Top the pies with the crusts. Make sure you slice vents into the top of each pie if it's completely covered with a crust.
- Mix the egg and water, and brush the tops of each pie with the mixture.
- Put the muffin tray in the oven and bake for 30 minutes or until the crust is golden brown.
- Cool the pies for 4-5 minutes on a wire cooling rack.
- Serve plain or with ice cream. Enjoy.
Too cute!! Great idea!
These look just yummy. Thanks. 🙂 I hope you get a chance to check out my blog
http://epicureanenthusiast.blogspot.com
How did you get these out of the muffin tins? Could you do theser in a microwave?
Make sure to coat each muffin tin with cooking spray before starting. I then used a butter knife to loosen the crust after it cooled to remove them from the tin. I hope this helps.
Cheers,
Pam
How many does this recipe make?
I made 12 pies and had a little pie filling leftover.