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Thursday, May 9, 2013

Mini "Sweetie Pie" Favors

 
Last weekend I hosted a baby shower at my house.  I made these mini pies in two different varieties for the favor.  My original plan was to put two in each bag (twin girls!!)... but they wouldn't fit in the bag!  So at midnight the night before the party, I threw in the towel and just did one pie per bag and called it good. 


This is how I presented the favors at the shower - all lined up in a basket.


Here are two of the Strawberry Pies.  They were very simple to make - just a little time consuming, crimping all of the little edges.  I used store-bought pie crust... to make 24 pies I used 4 crusts - just FYI, it does take more than you think it will.  I had to go to the store in the middle of my pie making for another crust.  I would've made my own in such a pinch, but my food processor bowl is broken!  Not to worry though, the new replacement bowl came Tuesday. 


The filling is just chopped strawberries with raspberry jam.  The raspberry really brings out the "berry" factor of the strawberries.

Mini Strawberry Pies
12 mini pies

2 store-bought pie crusts
2 cups of chopped fresh strawberries
1/4 cup of raspberry jam
1 egg
2 tablespoons of sugar

Line a mini or regular size muffin tin with a bottom crust of store-bought pie dough - consider lining the muffin tins with cupcake paper liners.

Melt the jam in the microwave for 30 seconds until it is pourable.  Poured it over the strawberries, then tossed them.  Fill each mini crust with strawberry filling.  In a small bowl beat an egg with a fork.  Brush the egg wash around the pie then top with another crust.  Pinch and flute or fork crimp the edges.  Brush the entire top with egg wash then sprinkle with sugar generously.

Bake at 350 degrees for 20-25 minutes until brown.  You may need to cover the tops with foil to keep them from getting too brown before the bottoms are done. 


To make the base crusts, I used store-bought pie dough and cut out rounds using a glass bowl.  I found that pleating around the circle made it easier to fit it into the mini-muffin tin. 



 Half Apple Cinnamon and half Strawberry.


You can see here how big the bottom dough crust needs to be to be able to flute/crimp the edge.

 

I cut a smaller circle and used it as the top of the strawberry.  To do the edges, roll the sides up and in, then crimp using your fingers just as you would large pie.  Cut slits in the top for steam.  


For the Apple Pies, I did a fork crimped edge. 

Mini Apple Pies
12 mini pies

2 store-bought pie crusts
2 cups of chopped fresh strawberries
2 apples
2 tablespoons of sugar
1 tablespoon of flour
2 teaspoons of cinnamon
1 egg
2 tablespoons of sugar

Line a mini or regular size muffin tin with a bottom crust of store-bought pie dough - consider lining the muffin tins with cupcake paper liners.

Peel and dice the apples into a small dice.  Toss together the apples with sugar, cinnamon and flour.  Fill each mini crust with the apple filling.  In a small bowl beat an egg with a fork.  Brush the egg wash around the pie then top with another crust.  Pinch and flute or fork crimp the edges.  Brush the entire top with egg wash then sprinkle with sugar generously.

Bake at 350 degrees for 20-25 minutes until brown.  You may need to cover the tops with foil to keep them from getting too brown before the bottoms are done. 


A tiny lattice would've been very cute, too.


They baked for almost 25 minutes - I wanted to be sure the bottom crust was nice and brown so they would come out of the pan.  I think next time I'd use cupcake liners to make sure they come out easily.


I lost a couple of pies because I couldn't get them out!  The apple were much easier to get out.


But the strawberry were my favorite - a great little summer treat!


I'll follow up with the packaging step-by-step next!

To see all of the photos from the Sugar & Spice Baby Shower, click here!
















Here is the easy-to-pin step by step!


11 comments:

  1. Suzanne of Simply Suzannes at Home

    Oh my gosh! I adore your Sweetie Pies! I can't wait to make them for 4th of July!

    Thanks for sharing your recipe and the photos!

    ReplyDelete
  2. I made a bunch of these recently and had trouble getting them out of the pan, but I wonder if they would be as cute with the paper liners on them. Could you peel them off, I wonder? I used several flavors and everyone loved them!

    ReplyDelete
  3. Oh my gosh Jenny, those are so cute and look yummy!! :)

    ReplyDelete
  4. Suzanne of Simply Suzannes AT Home

    Oh my gosh, I LOVE the "Sweetie Pies!" They will make a great addition to a 4th of July picnic!
    Thanks for sharing the recipe and photos.

    ReplyDelete
  5. How lovely! You do indeed have a special touch! Thank you for sharing new ideas. Best to you and your husband and hugs for darling Emma.

    ReplyDelete
  6. Anonymous9:11 AM

    Looks gorgeous!

    Thank you so much! I can't wait for the packaging step-by-step .
    Meral

    ReplyDelete
  7. Sjanette7:30 AM

    I've made them this morning. They turned out great and also the taste is good! Thank you!

    ReplyDelete
  8. These are adorable!!! What size bags did you use?

    ReplyDelete
  9. Anonymous11:00 AM

    I made a batch of the strawberry pies right away. So pretty and delicious. (Noticing that yours were very juicy and wanting to avoid the sticking problem, I dusted the filling with a little flour. They were still juicy and delicious and I didn't have a problem getting them out of the pan. I also found that removing them from the tin right away make removal easier.) It's the perfect time of year for strawberry treats. You might want to recheck your ingredients list for the apple pies. I think the strawberries got on that list by mistake. Great presentation!

    ReplyDelete
  10. Those are sooooo stinking cute!

    ReplyDelete
  11. Next weekend I am co-hosting my 3rd out of 4 showers for the year (!!!) and I'd love to do something like this for the favor!!! Any chance you could post the how-to for the packaging??? =)

    Love your blog!

    ReplyDelete

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