Muffin Pans
Easy Fall Mini Pies
Give guests a special treat this fall: a pumpkin pie-filled cupcake with a cookie accent. Create the cookie topper using the Wilton Harvest Mini Metal Cutter Set.
Ingredients:
- Favorite Pie Crust Recipe or refrigerated piecrust (2 - 9 in. crusts make 7 pies)
- favorite prepared pie filling (apple and cherry used)
Makes:
Each treat serves 1.
Tools:
- Blossom Nesting Metal Cutter Set (largest blossom used)Easy-Add Blossom Nesting Metal Cutter Set Add to shopping list Blossom Nesting Metal Cutter Set
- Easy-Add Standard muffin pan Add to shopping list Standard muffin pan
- Easy-Add Pastry Wheel Add to shopping list Pastry Wheel
- Paring Knife
- Easy-Add 9 in. Tapered Spatula Add to shopping list 9 in. Tapered Spatula
- Aluminum foil (optional)
Instructions:
Step 1
Use large blossom cutter from set to cut prepared and rolled out crust.
Step 2
Gently place crust in muffin pan cavity, lightly overlapping each petal to form edge of piecrust.
Step 3
Fill mini pie to top with favorite prepared pie filling.
Step 4
Use pastry wheel to cut piecrust lattice strips, 3 in. long x 1/4 in. wide. Weave lattice top; placing additional strips at a slight angle. Trim off excess dough with paring knife and tuck ends into filling.
Step 5
Bake at 400ºF for 15 minutes. Then turn oven down to 325ºF. Bake for an additional 30 minutes or until crust is a light golden shade. Wrap edges with aluminum foil if crust starts to get too dark.
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