Baking

Mini Raspberry Pies

Happy Pi Day! If you’re nerdy like me, you’re excited for this Pi Day because it’s 3/14/15 and that only happens once every century. Instead of a normal pie (and only eating one slice) you get to eat the whole 2π! These mini pies made in cupcake tins allows everyone to have their own little pie. Here’s how to make them.

Mini Raspberry Pie

You Will Need:

  • Pre-made pie dough (homemade or store bought; half of this recipe works great; you may need 2 shells if it’s store bought, and make sure it’s been thawed)
  • 2 cups fresh raspberries
  • 1/3 to 1/2 cup sugar (depends how sweet your raspberries are)
  • 1/4 cup all purpose flour
  • If your berries are extra juicy, add 1-2 Tbsp of thickener, like cornstarch
  • 12-count muffin pan
  • Large rectangular cookie sheet
  • Non-stick cooking spray
  • Circular cookie cutters, 4-1/2″ and 3-1/2″ in diameter (or a cup rim with similar dimensions)

Step 1: Preheat oven to 450°. Spray muffin tin with non-stick cooking spray. You will only need to spray six of them, in a checkerboard pattern (see below). Make sure to get the pan around them as well.

Step 2: Make the pie filling by mixing the raspberries, sugar, and flour in a bowl. It’s okay for a few of them to get crushed in this process, but make sure there are still a few of them in tact. This will help make your pie filling look less like jam. (If the berries seem extra watery, add in a thickener 1 Tbsp at a time until thicker.) Let the mixture stand for 10-15 minutes.

Step 2: Pie Filling

Step 3: Get out your pie dough and roll it out if necessary. (About 1/8″ thickness works well.) Cut 6 circles with the 4-1/2″ cutter. Press these into the greased sections of the muffin tin. Make sure they come over the edges a little bit.

Step 3: Bottom crust

Step 4: Cut 6 more circles with the 3-1/2″ cutter. Cut through the middle of these with an X. These are the top crusts.

Step 4: Top crusts

Step 5: Fill the pies with filling, leaving a small space at the top. Put the top crusts on top of the pies and press down the edges with a fork to seal them together.

Step 5A: Fill Pies

Step 5B: Finish Them

Step 6: Put the muffin pan on top of the larger cookie sheet to prevent spilling while cooking. Put the pans in the 450° degree oven for 10 minutes. Reduce heat to 350° for another 15-20 minutes or until golden brown and juices are bubbling out.

Step 6: Yum

Step 7: Allow the pies to cool before gently lifting them out of the tins. You may need to use a thin knife to pry them out. (Pies are best enjoyed hot, with vanilla ice cream.)

Hope you enjoy this little recipe! I like it because everyone gets to have their own little pie, and I don’t think a slice is enough for Pi Day. (Pie filling recipe came from an ancient edition of Joy of Cooking. You can find the original here; I used half of the recipe to make the pies.)

Nutrition Info:
Serving Size: 1 mini pie; recipe makes 6 servings
Calories: 338
Fat: 17.2 g
Saturated: 8.3 g
Trans: 0 g
Cholesterol: 30.0 mg
Sodium: 197.0 mg
Carbs: 41.3 g
Fiber: 3.5 g
Sugar: 13.0 g
Protein: 3.8 g
Vitamin A: 8.0%
Vitamin C: 14.7%
Calcium: 1.0%
Iron: 1.3%

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