How To Make Easy Miniature Pies in a Cupcake Pan // Lindsay Ann Bakes
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Because I can’t resist turning classics into miniatures, here’s another mini dessert idea! I made cherry, apple and blackberry pies. You can use store bought crust and pie fillings or make your own from scratch.
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Pie Crust and filling recipes:
Roll out your pie crust on lightly floured surface. Preheat oven to 375 degrees F.
Spray cupcake/muffin pan (standard or mini) with non-stick spray. Use a cookie cutter or the mouth of a glass/mug to cut circles of pie crust dough (about 3″circles for mini cupcake/muffin pans and 4″ circles for standard cupcake/muffin pans). Press pie crust circles into each well of your cupcake/muffin pan. Beat an egg and a tablespoon of water together to form an egg wash and brush it on the bottom and sides of the pie crusts to prevent them from getting soggy once baked; set aside.
Spoon prepared pie filling into each well, almost up to the top. Top your filling with another layer of pie crust, a lattice top, or leave them open faced (if covered make sure there is a hole or slit in the top for the pie to vent during baking). Brush egg wash over the tops of the crust.
Bake pies about 10-12 minutes for mini cupcake/muffin pans for and about 25-30 minutes for standard cupcake/muffin pans, until the edges start turning golden brown. Let cool.
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Q&A WITH LINDSAY ANN:
Hi, I’m Lindsay Ann! Baking Blogger & YouTuber from Los Angeles, and Food Network’s “Cupcake Wars” WINNER, sharing my dessert recipes with my whimsical flair, festive party treats, and fun baking inspiration, to help you put a smile on the face of family and friends. Whether you only bake once a year and want to whip up a no-fail, show-stopping dessert, or you’re the “hostess with the mostess”, looking for some exciting, over-the-top recipe ideas, I’ve got something for everyone.
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