Easy as Pie

Now that I'm on Bloglovin I have been able to keep up with a lot more blogs on a very regular basis. That being said, I can't take full credit for this post because I got the idea from A Beautiful Mess's post from yesterday. She and her friend made mini peach pies and I love anything miniature so I had to try making some of my own. With Steve on overtime at work, I was looking for something to do and this fit the bill perfectly! 

The pies were not as easy as I thought they'd be and I was prepared for disastrous results as the dough kept sticking to my rolling pin. In the end I worked it out and they turned out great! Here's how to make your own mini-pies:

Supplies:

• 1 Package of Puff Pastry Sheets
• Cupcake pan
• 1 Can of Pie filling (I used Apple)
• Rolling Pin
• 1 Egg
• Pastry Brush

Let the puff pastry sheets thaw. Pre-heat oven according to the canned filling instructions (425 degrees for me). Roll out the pastry sheets into a thin layer (about 1/8" thick). Cut out circles to make the pie crust- I used a large cup as a guide and cut around it since the cup wasn't quite big enough to use as a cookie-cutter. Press the circles into each cupcake compartment and create a little "rim" of dough around the top (this is important for attaching your crust "strips" later on). Put the filling into your little crusts and top by weaving 1/4" wide strips of leftover dough. Beat the egg in a bowl and add a teaspoon of water. With a pastry brush glaze the top of the pie crusts with the egg mixture (you can skip this step, but I like the nice, golden shine it creates). Now you're ready to bake! **Useful tip: I had intended on following the filling instructions for cook time, but because these pies are so tiny you don't need to bake them as long. Mine had said to bake for 45 minutes, but I cut it down to about 22 minutes. I think they cooked perfectly, but I like a crispy crust. For a flakier, softer crust just keep and eye on your pies and remove them when they're to your liking**

Finally, remove from oven and enjoy!!! They're the best when they're fresh and ice cream doesn't hurt, either ;-) YUM!