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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!

13 comments:

  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? :)

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    1. Absolutely!! I know it's what I did...

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

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

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

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

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    1. They are also dangerously addictive...

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  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!

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    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.

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

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

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your comments are the peanut butter to my jelly!