Monday, September 9, 2013

mini fall pies

 Ok guys.  I aim to please here.  After I posted a picture of these mini pies on Instagram, quite a few people asked for the recipe.  So although I did not take pictures of the process, I am still sharing my recipes for these little pies because I love you all so.  You're welcome.

We had a last of the summer pool party over the weekend.  And although it was hot as blazes, and well, a POOL party, it was also September and I can't help but feel very fallish.  So mini caramel apple and mini pecan pies were in order.  And full disclosure: I did not make homemade pie crust.  I was making so many other things that I just wanted to save myself a couple of steps.  But you go right ahead and use your grandmama's secret family recipe if you so choose.  Here is what you'll need.

4 pie crusts

caramel apple pie
3 medium apples, peeled and chopped
2 T flour
2 T brown sugar
2 t cinnamon
1 t nutmeg
1 t ginger
1/2 t cardamom (optional)
1/4- 1/2 cup caramel sauce (any store bought variety will do if you do not want to make homemade)
makes 12 to 15 mini-pies

pecan pie
2/3 cup corn syrup
2 eggs
1/3 cup sugar
2 T melted butter
1/2 t vanilla extract
1 cup pecans
makes 12-15 mini pies

First I rolled out the crust, and used the rim of a drinking glass to cut out circles from the dough.  I pushed the circles down into muffin tins, smoothing out the crust as I went along.  Next I preheated the oven to 350.  I mixed all my ingredients for the apple pies together in a bowl (except for the caramel sauce).  And then I just spooned the filling into the mini-crusts!  I filled the apple pie filling to the top of the crusts.  Then I put about a teaspoon of caramel into each pie.  Just spooned it right on top.  I used the crust scraps and a small leaf cookie cutter to make the crust leaves, then placed one on each pie.

For the pecan pie, I mixed all the ingredients in a bowl, and then spooned the filling into each pie crust. For the pecan pies I only filled them about half full since it puffs up quite a bit.

Bake the apple pies for about 1/2 hour, or until the crust browns and the mixture is bubbling.  The pecan pies took a bit longer, but watch for them to puff up and turn a golden brown.  Don't be sad if some of the pecan pies fall a bit, (as you can see below) they still taste divine.
And that is it, my friends!  Delicious pies that are made to be hand size.  No forks or plates needed.  I will definitely be making these for a fall party around a bon fire.  Much more seasonally appropriate, right?  Enjoy!


  1. I would happily eat them, pool party or bonfire! Hand size huh? That means you can stuff a bunch of them in your face, right? :)

  2. Hey, those are both cute and yummy looking! :-)

  3. How adorable! Those look delicious and cute as buttons.

    1. Thank you! They are a fall comfort food for me.

  4. Oh my Lord. The possibilities are endless! And so is my appetite! They look so good I want to reach through my screen.

  5. Yes! These would be perfect to bring to a party - so the use of pre-made dough makes my life easier too. I think I may even add a little bourbon...

    Well done, once again!

    1. Oh, yes, Jo! I make a chocolate bourbon pecan pie for Thanksgiving every year, and I may have to make them mini this year.

  6. Pies that can be easily popped in your mouth transcend any temperature or season. Rock on, girl.

  7. These look so amazing! Perfect for a little fall party!


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