Let me guess…it’s Thanksgiving morning and you need something to bring to dinner. Am I right? If I am (I know that I am), it’s okay because I’ve done the same thing once or twice. Lucky for you, I’ve got a simple and tasty solution that looks like it was much more work than it actually was.
If you’re in an hour-or-less time crunch, here you go:
These are not made from scratch (if they were, you’d need far more than an hour’s time), but they look adorable and are unique enough to make people ooh and aah. Or just smile. Or ask why those pies are so small. Basically, I think they’ll get some kind of attention.
I know you’re in a rush, so I’ll keep this short. All you’ll need for this is:
- 2 premade pie crusts
- Whatever pie filling floats your boat (I added some variety with raspberry, blueberry, and cherry to look like I tried harder than I did)
- A large muffin pan (a cupcake pan works, too, but your pies will be a bit smaller)
Printable Recipe Here:
- 2 premade pie crusts
- Premade pie fillings (at least 2 cans)
- Large muffin pan
- Using a cup or bowl whose diameter is a couple inches larger than your muffin tin, trace a circular cut-out of pie crust.
- Mold the cut-out into one of the cavities of the muffin tin, making sure the crust reaches the top edge.
- Repeat this for each cavity.
- Fill the pie crusts with filling almost to the top, leaving a bit of room to connect the top crust to the bottom crust.
- Using whichever design you desire, connect your top crust to your bottom crust (this could be in basket weave/lattice fasion, standard fashion, etc.).
- Bake the pies at 350 degrees for 25-30 minutes (watch for browning of crust or pie filling leakage).
- Allow to cool before removing from pan.
Find a cup or bowl whose opening is a couple inches larger in diameter than the muffin tin. Using a knife, trace the bowl to create a circular cut-out of the pie crust. Use this as your base pie crust, and mold it into the cavity of your muffin pan.
Tip: Make sure your pie crust is cold and well-floured, or else it is going to get way too sticky and hard to work with (that’s what she said!…does that work here?)
Do this for each cavity in your muffin pan, making sure that the pie crust reaches the top edge.
Then, take your pie fillings and fill your pie crusts almost to the top. You’ll want to leave a little bit of room so that you can connect your top crust to your bottom crust.
Once they’re filled, it’s time for the top crust. I chose the basket weave, aka lattice crust, which takes a little bit more time, but you can do it however you want. Just make sure that your top crust molds to the sides of your bottom crust, or else it’s going to separate quite a bit during baking.
Now let’s bake them. Put them in the oven at 350 degrees for about 25-30 minutes (could be more or less depending on the size of your pies, so keep an eye on them and watch for any browning of the crust).
Once they’re finished, they should be browned nicely and look EXQUISITE, let me tell you.
Let them cool, then take them out and glamorize them on a pretty platter. The relatives (or in-laws) will never know this took any less than nine hours to put together.
I hope I was able to help all you last-minute bakers out there! I’m off to beat my dad’s in-laws during our annual Turkey Bowl. 🙂 Have an absolutely WONDERFUL Thanksgiving and enjoy time with family today.