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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.

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Difficulty: Easy



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.