I love pie, especially fruit pie. Who doesn’t love a warm burst of fruit and flaky crust in their mouth? Thing is, it is far too tempting to have a larger slice than you’re supposed to. Enter – the mini pie.
I used my no sugar peach jam (see recipe here), and rather than buying a pie pan, I just used my mini cupcake tins which worked perfectly. The trick however? You need to press the dough to every edge and side of the pan to ensure your pies have a flat bottom. I didn’t do this and I had round bottomed pies (but they were still just as delicious!)
Check out this step by step guide with the pie crust recipe to follow.
Pie Crust Recipe from allrecipes.com
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup shortening*
- 1/2 cup water
- In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.
- Roll out dough on a floured counter. Don’t over work it. Use as directed in pie recipe above.
*Note: For a healthier version, I didn’t use the shortening but instead increased the water by about a 1/4C until I was able to get the coarse crumb consistency needed. This will create a denser pie crust rather than the flaky variety.
My jam recipe is found here. Any jam recipe will work. In fact, why don’t you try several different jams in a batch?
If you try these out let me know how they turned out!