re ready to bake your mini-pies, preheat your oven to 350
Preheat oven to 450 degrees F (230 degrees C).
Roll pie pastry onto a cutting board. Cut crust into eight 4-inch circles using a cookie cutter. Place 1 peach slice in the center of each circle. Fold circle in half to enclose each peach slice; seal edges together. Place mini pies on a baking sheet.
Mix cinnamon and sugar together in a small bowl; sprinkle over mini pies.
Bake in the preheated oven until crust is lightly browned, 10 to 13 minutes.
Cream margarine and cream cheese together and add remaining ingredients.
Roll out on floured surface and using biscuit cutter, cut into circles.
Place 1/2 teaspoon of preserves or fruit spread in center.
Fold over and press edges together with a fork.
Be sure to use a toothpick or fork and insert holes on top of pies. These mini pies will resemble the shape of a fried pie only baked instead of fried.
These make great finger foods for showers or teas and may be garnished with a dusting of powdered sugar.
mini kosher dill pickles, tomato, ketchup and mustard).
This recipe was
Mix the ingredients well.
Can pour into 1 pie crust or roll out ready made crust and cut into circles a little larger than bottom of mini muffin pan.
Place circle into each muffin.
Pour filling onto crust and bake at 350\u00b0 for 25 minutes (will seem wet, but it's not).
Check by inserting toothpick, comes out clean when done.
Makes 24 mini pies or double recipe for 48 pies.
ough. Line 2 12-cup mini-muffin pans with 2 1
nto the pie crusts. Place pies on a baking sheet.
br>Put the pre-made mini shells inside a greased 24
hem into 4 5-inch mini pie dishes. Cut remaining pie
tir gently to combine.
MINI PHYLLO CUPS: Preheat oven to
o cover the mini pies. Repeat to cover 8 pies.
Pinch seams
aking you can mark the pies with letter H using a
pie crusts into the mini-loaf pans; retain the other
***Mini Pie Crust Instructions***.
Using
o fit 4 (5-inch) mini pie pans.
Beat together
Preheat oven to 350 degrees F (175 degrees C). Place mini graham cracker crusts onto a baking sheet.
In a bowl, whisk together the sweetened condensed milk, sour cream, Key lime juice, and Key lime zest until smooth. Pour the filling into the graham cracker crusts, filling to the top.
Bake in the preheated oven until hot, 5 to 8 minutes. Refrigerate until thoroughly chilled, at least 1 hour. To serve, garnish each mini pie with a Key lime slice and a dollop of whipped cream topping.
eat pie.
Put the mini-pies on an un-greased baking
fork, if desired. Place pies on prepared baking sheet.
without overstuffing.
Shape the pies, sealing the edges and crimpling
f each of the six pies.
Bake @ 350 for 1