This recipe makes 8 small pies. Perfect for a sweet summer dessert. I like to top mine with vanilla bean ice cream but whipped cream would be amazing too!
Without further ado, let's get baking!
WHAT YOU NEED
Enough pie dough for 2 crusts - store bought or homemade
Your preferred pie filling . Approx. 2 cups worth. I used homemade cherry pie filling created with a recipe from Gesine Prado-Bullock's book Confections of a Closet Master Baker
1-2 tablespoons milk or light cream
Turbinado sugar for sprinkling
PREHEAT oven to 350F
HAVE a muffin pan ready to go - ungreased
ROLL out your crusts as you would for regular pies. Using a round cookie/biscuit cutter with a 5" diameter ( I used a glass dessert bowl), cut out 16 rounds.
FILL 8 liners with crusts ensuring there is a bit of crust overlapping the top of the muffin cups
FILL 3/4 full with pie filling
PLACE remaining crusts over top of filling
CRIMP down edges so top and bottom crusts are well sealed
CUT small slits in tops to let out steam as they bake
BRUSH milk or cream over tops of crusts
SPRINKLE with turbinado sugar
BAKE 30-35 minutes until crusts are golden brown
LET COOL in pan 5 minutes
REMOVE pies to cooling rack
SERVE warm or at room temperature