

Easy Fall Mini Pies
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AmountEach treat serves 1.
Ingredients
2 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup butter, softened
1-3/4 cups granulated sugar
1 tablespoon lemon zest
4 Eggs
1-1/2 teaspoons Clear Imitation Vanilla Extract, 2 oz.
2/3 cup sour cream
1 cup confectioners' sugar
4 teaspoons lemon juice
1 teaspoon corn syrup
Instructions
Click to mark complete
- Use large blossom cutter from set to cut prepared and rolled out crust.
- Gently place crust in muffin pan cavity, lightly overlapping each petal to form edge of piecrust.
- Fill mini pie to top with favorite prepared pie filling.
- 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.
- 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.
Notes
How To
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