Favorite Pie Fillings

Fillings can be anything your heart desires! We have our favorite flavors and I'm sure you will have yours too.

When I make these individual pies, I'm glad I don't have to drag out my pie plate. Unlike my Chicken Potpie recipe, mini pies allow me to have one controllable serving at a time.  

• Rolling Pin
• Parchment Paper
• Circle Cutter
• Sheet Pan
• Spatula
• Cooling Rack
• Measuring spoon
• Pastry Brush

These are the perfect size for a quick dessert or special treat for the lunch bag. Using pre-made pie crusts and pie filling is the reason these super easy.

If you don’t want to use a packaged pie crust, you can make a few from scratch ahead of time and freeze them and the same goes for your pie filling.

Ingredients

• 1 box (14.1 oz) ready-made pie crust, brought to room temperature.
• 1 can (21 oz) cherry pie filling

To Make:

1. Preheat oven to 425 degrees.
2. Between two pieces of waxed paper, roll out the pie dough disc to a larger circle- enough to cut 6 4-inch circles. Repeat with the other dough disc on your work surface.
3. With a circle cutter or mouth of a glass, cut 4” circles, place 2 Tbsp. of pie filling. Top with another cut circle. Seal edges with tines of a fork. Repeat with remaining dough circles.
4. Place mini pies on a parchment-lined baking tray. Cut 4 small slits in tops of each hand pie and bake for 12-15 minutes until golden brown.

Serving suggestions

Nothing tastes better than vanilla ice cream on a warm slice of pie and these fruit-filled treats are no exception! Here are other toppings to try

• Whipped cream or cool whip non-dairy topping
• A dusting of confectioner sugar
• A vanilla or cream cheese glaze icing (like you would have on a Toaster Strudel!)
• Chopped Almonds tossed in melted butter and sugar