Food Swings: Mini Pies
By Donnelly Clare
The strange weather hitting us the past few days always has inspired me to break out the comfort food. Soups, breakfast for lunch and warm, gooey desserts warm the insides. And we could certainly use a bit of warming lately, so I’m going with some satisfying mini- pies: the perfect way to satisfy everybody in the family.
This recipe is so simple the list of ingredients numbers only three:
Pillsbury pie crusts
Canned pie filling
Roll a single crust out on a flat surface, then use a 4-inch round cookie cutter (or I used a bowl) to cut out 3 circles out of the crust.
Press each circle into the bottom of a greased muffin tin for the bottom of the pie crust. Repeat with remaining dough until 12 muffin tins are filled.
Scoop in your favorite filling into each crust.
Use the remaining scraps of dough to make the tops of the pie crusts. You can either cut thin strips to make a lattice top, or cut out small circles (with little slits in them) for traditional crust tops.
Brush each pie crust with an egg wash. Bake at 350 for 25-30 minutes or until golden.