Mini Apple and Cherry Pies
Mini Apple and Cherry Pies is a dairy free recipe with 8 servings. One serving contains 315 calories, 4g of protein, and 14g of fat. For 96 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe is liked by 361 foodies and cooks. A mixture of apple pie filling, cinnamon, nutmeg, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by The Comfort of Cooking. Taking all factors into account, this recipe earns a spoonacular score of 34%, which is not so awesome. If you like this recipe, take a look at these similar recipes: Mini Cherry Pies, Mini Cherry Pies, and Mini Cherry Pies.
Servings: 8
Ingredients:
21 oz. cherry pie or apple pie filling, or your favorite filling
1/2 tsp. cinnamon
1 egg
1 lemon, optional
1/4 tsp. nutmeg
2 (9-inch) pie crusts, store-bought or homemade
1 tbsp. water
Equipment:
muffin tray
oven
cookie cutter
rolling pin
whisk
bowl
aluminum foil
frying pan
Cooking instruction summary:
Preheat oven to 350 degrees F.Spray 8-10 muffin tin cups with nonstick cooking spray. Roll out pie crusts on a well-floured board with a lightly floured rolling pin. Dust off excess flour. With a cookie cutter or drinking glass, cut 4-inch circles out of each pie crust. Fill standard-size (1/2 cup) muffin tin cups with pie crusts. Reserve extra dough, roll out if necessary, and cut crusts for the top.Add two tablespoons of filling to each crust. Combine cinnamon and nutmeg, and dust over the top of each pie. If desired, grate a little lemon zest over the filling. Top with remaining 4-inch circles or decorative shapes cut out of the pie crust.Whisk egg and water in a small bowl, and lightly brush each crust with the mixture.Bake for 30 minutes. Tent the pan loosely with aluminum foil if the crusts are browning too quickly.Serve plain, or with whipped cream or vanilla ice cream.Enjoy!
Step by step:
1. Preheat oven to 350 degrees F.Spray 8-10 muffin tin cups with nonstick cooking spray.
2. Roll out pie crusts on a well-floured board with a lightly floured rolling pin. Dust off excess flour. With a cookie cutter or drinking glass, cut 4-inch circles out of each pie crust. Fill standard-size (1/2 cup) muffin tin cups with pie crusts. Reserve extra dough, roll out if necessary, and cut crusts for the top.
3. Add two tablespoons of filling to each crust.
4. Combine cinnamon and nutmeg, and dust over the top of each pie. If desired, grate a little lemon zest over the filling. Top with remaining 4-inch circles or decorative shapes cut out of the pie crust.
5. Whisk egg and water in a small bowl, and lightly brush each crust with the mixture.
6. Bake for 30 minutes. Tent the pan loosely with aluminum foil if the crusts are browning too quickly.
7. Serve plain, or with whipped cream or vanilla ice cream.Enjoy!
Nutrition Information:
covered percent of daily need
