MINI ALUMINUM PIE PANS RECIPES

Name: Mini Apple Pies
Yield: 6 servings
Ingredients: 1 pkg (14.1 oz/399 g) refrigerated pie crusts (2 crusts), softened according to the package directions; 3 tbsp (45 mL) light brown sugar; 1 tbsp (15 mL) flour; ¼ tsp (1 mL) ground cinnamon; 3 Granny Smith apples (about 1 lb/450 g), peeled and cored; 1 lemon; ¼ cup (50 mL) water

MINI APPLE PIES - RECIPES | PAMPERED CHEF US SITE

Mini Apple Pies - Recipes | Pampered Chef US Site image

Provided by PAMPEREDCHEF.COM

Yield 6 servings

Number Of Ingredients 7

Ingredients

1 pkg (14.1 oz/399 g) refrigerated pie crusts (2 crusts), softened according to the package directions
3 tbsp (45 mL) light brown sugar
1 tbsp (15 mL) flour
¼ tsp (1 mL) ground cinnamon
3 Granny Smith apples (about 1 lb/450 g), peeled and cored
1 lemon
¼ cup (50 mL) water

Steps:

Preheat the oven to 400°F (200°C).Unroll the pie crusts onto a lightly floured surface. Cut 3 circles from each crust with the large Pie Dough Cutter. Place the circles into the wells of the Mini Pie Pan, pressing the dough into the bottom and up the sides of the pan.Roll out the remaining dough to ?-" (3-cm) thick. Cut 6 circles with the small Pie Dough Cutter. Set aside.For the filling, combine the sugar, flour, and cinnamon in large mixing bowl; mix well. Thinly slice the apples; cut apple slices in half. Zest the lemon to measure ¼ tsp (1 mL). Juice the lemon to measure 1 tsp (5 mL).Add the apples, zest, and juice to the sugar mixture; toss gently to coat.Transfer the apple mixture evenly into the 6 wells.Brush the edges of the small dough circles with water. Place on top of the pie filling, wet-side down. Pinch the top and bottom dough together and press it into the scalloped rim.Use a knife to cut vent holes in the top dough. Bake for 23–25 minutes, or until the crusts are golden brown. Remove from oven and let the pies cool in the pan for 5 minutes before releasing.

MINI AMERICAN PIES - HY-VEE RECIPES AND IDEAS

Mini American Pies - Hy-Vee Recipes and Ideas image

These mini patriotic pies are topped with stripes and stars for a stunning 4th of July dessert.

Provided by Hy-Vee Seasons Magazine

Prep Time 25 minutes

Cook Time 50 minutes

Yield 6 1 pie each

Number Of Ingredients 5

Ingredients

3 Hy-Vee refrigerated ready-to-bake 9-inch pie crusts
1.5 c. of Hy-Vee canned blueberry pie filling
1.5 c. of Hy-Vee canned cherry pie filling
0 Hy-Vee skim milk
0 Coarse sugar

Steps:

1. Preheat oven to 400 degrees. Cut nine circles out of pie crusts 1/4 inch larger than pan rim, reserving scraps; fit six of the circles into the bottoms of six 4-1/2-inch mini pie pans, reserving remaining circles for tops.
2. Add 1/2 cup blueberry pie filling to each of three prepared pie pans. Repeat with 1/2 cup cherry pie filling in remaining three pie pans.
3. Cut a star shape out of center of each three remaining circles, reserving center cut-out stars; fit circles over blueberry filling and pinch edges to seal with bottom crust.
4. Cut 1/2-inch-wide strips of remaining pie crust scraps; lay parallel to one another 1/2 inch apart on top of cherry filling, sealing to edge. Cut 6 extra stars out of pie crust scraps and using them and reserved stars, place 3 stars on top of stripes on each pie.
5. Lightly brush top crusts of all pies with milk; sprinkle with coarse sugar. Bake 25 to 30 minutes or until golden.

Nutrition Facts : Calories 590, FatContent 28g, SaturatedFatContent 10g, TransFatContent 0g, CholesterolContent 20mg, SodiumContent 620mg, CarbohydrateContent 89g, FiberContent 2g, SugarContent 31g, ProteinContent 4g

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MINI APPLE PIES - RECIPES | PAMPERED CHEF US SITE

From pamperedchef.com
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Preheat the oven to 400°F (200°C).Unroll the pie crusts onto a lightly floured surface. Cut 3 circles from each crust with the large Pie Dough Cutter. Place the circles into the wells of the Mini Pie Pan, pressing the dough into the bottom and up the sides of the pan.Roll out the remaining dough to ?-" (3-cm) thick. Cut 6 circles with the small Pie Dough Cutter. Set aside.For the filling, combine the sugar, flour, and cinnamon in large mixing bowl; mix well. Thinly slice the apples; cut apple slices in half. Zest the lemon to measure ¼ tsp (1 mL). Juice the lemon to measure 1 tsp (5 mL).Add the apples, zest, and juice to the sugar mixture; toss gently to coat.Transfer the apple mixture evenly into the 6 wells.Brush the edges of the small dough circles with water. Place on top of the pie filling, wet-side down. Pinch the top and bottom dough together and press it into the scalloped rim.Use a knife to cut vent holes in the top dough. Bake for 23–25 minutes, or until the crusts are golden brown. Remove from oven and let the pies cool in the pan for 5 minutes before releasing.

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