Quick and Easy Muffin Tin Pies
Let’s be honest – one of the things that keeps us running the most preparing for holidays like Thanksgiving is figuring out the food. If you’re hosting you want it to be just right. On one hand, you know that time is limited and you don’t want to run out of it, however, resorting to pre-made desserts just looks like you took the easy way out. These muffin tin pies are the answer to your holiday dessert needs!
Now, there are more difficult and elaborate ways to run with this recipe and there are quick, easy last-minute options. You can run with whatever flavour inspires you and make this your own.
If you want to make this homemade from beginning to end you can take the time to make your pie crust and pie fillings from scratch. For the purpose of this blog I am focusing on ‘quick and easy,’ so I will be using pre-made ingredients.
The recipe below will make 12 mini pies.
Pumpkin Muffin Tin Pies
You will need:
- One can of pumpkin pie filling
- 2 pre-made pie crusts
- Muffin tin
- A round cookie cutter slightly larger than the surface of your muffin tin
- Whipped cream
Using the cookie cutter, cut enough round mini pie crust discs. If you are making your own pie crusts, be cautious to ensure that you roll the crust out thin enough. Remember, with these being mini pies it will take less time to bake the pie filling, so you don’t want to thicken the dough to the point of requiring extra baking time! To keep your dough from bubbling up score the bottom of each mini pie crust.
Take each mini pie crust disc and place it into a greased muffin tray. Allow the crust to naturally curve and bend to fit into the tray, this will add to the overall look and vibe of your finished pies! Fill each of the pies with the pre-made (or your own homemade) pie filling. Fill them right to the top of your mini pie!
Preheat your oven to 425F. Placing the pies on a middle rack, bake them for 15 minutes. Turn the heat down to 350F and bake them for an additional 25 minutes.
Taking your pies out of the muffin tin, allow them to cool for a couple hours so that the pumpkin pie filling has time to set. Serve with a dollop of whipped cream on top of each pie.
Apple Muffin Tin Pies
When you are cutting the mini pie crust discs for an apple pie, or any other covered pie, you will need the pie crust base as you prepared for the pumpkin pies, but you will also need to cut a slightly smaller circle, close to the size of the top of your muffin tin, in order to make the top crust.
Place the bottom pie crusts into the muffin trays in the same way that you did the pumpkin pies. Fill the pies near the top, but leave space to attach the top crust. Brush water around the top edge of the pies to help with the seal, then place the top pie crust on top. Crimp the edges of the pie crust, attaching the top firmly. Cut deep slits into the top of your pie crusts in order to avoid your filling becoming soft and soggy.
You can use an egg wash at this stage to help make the top of your pies a beautiful golden brown. Bake your pies at 350F for 45 minutes.
Take the pies out and allow them to cool before serving.
There you have it – two super simple pie options that you can whip up in a hurry for this weekend’s Thanksgiving celebrations!
Do you have a favourite type of pie? Are there certain types of pie that you associate with the holidays?