Muffin Tin Strawberry Pies Recipes

MINI STRAWBERRY RHUBARB PIES IN MUFFIN TINS

Steps:

• Preheat oven to 400 degrees.
• Roll out three pie crust (into 12-inch rounds) onto a flat surface. Using a large cookie cutter or any circular lid, cut out a 4-inch circle of dough. Press each dough circle into the bottom of a muffin tin cup, keeping the top edge of the dough flush with the top of the muffin tin. Repeat with remaining dough to fill all 12 muffin cups.
• Use the remaining dough to create a top lattice crust to cover each pie: use a knife or pizza cutter to cut out ½-inch x 3¼-inch thin strips of dough and set aside. (I gathered the smaller dough scraps together, added about a teaspoon of water and formed a ball of dough. Then dusted it with flour and rolled it out and cut it into strips for the rest of the lattice top.)
• In a large mixing bowl, add rhubarb, strawberries, raw sugar, brown sugar, cornstarch, lemon zest, vanilla, and salt; toss to coat.
• Fill each cup with1/3 cup pie filling.
• Weave the dough strips together to form a lattice top on each pie. Use your fingers to gently connect the lattice crust onto each pie where it meets. (Or for an even quicker topping option mix up a crumble topping like this one.)
• Beat the egg with 1 tsp. water in a small bowl and lightly brush over the top of the dough, then sprinkle with raw sugar.
• Bake 23-25 minutes at 400 degrees. The filling should be bubbling and the crust golden brown.
• Remove from the oven and let cool for at least 15-20 minutes. Then very carefully loosen the edges of each pie with a knife, and gently lift out from the muffin tin. Serve immediately or cover and refrigerate.

MUFFIN TIN MINI APPLE PIES

Steps:

• In the bowl of a food processor, combine the flour, rosemary (optional), sugar and salt. Pulse just until combined then add the cubed butter and pulse until the mixture resembles wet sand.
• With the food processor running, slowly stream in the ice water a few tablespoons at a time until the dough comes together into a cohesive ball.
• Arrange a piece of plastic wrap on your work surface then transfer the dough into the center and wrap it up securely. Refrigerate the dough for 30 minutes.
• Lightly flour your work surface.
• Roll out the dough until it is 1/4-inch thick. Using a 4-inch cookie cutter (or a glass), cut out as many circles as you can. Re-roll the dough and cut out additional circles until you have a total of 12. Arrange each circle in a muffin tin cup, pressing it down and up the edges. Keep any dough scraps for the top lattice or decorations.
• Preheat the oven to 425°F.
• In a large bowl, stir together the diced apples, white sugar, brown sugar, cinnamon and flour.
• Divide the mixture among the muffin tins. Top or each pie with a woven lattice or cut-out shapes.
• Brush the tops of the pies with the egg wash then sprinkle them with sanding sugar (optional).
• Bake the pies until they are golden brown, 16 to 18 minutes.
• Remove the pies from the oven and let them cool completely in the muffin tin.
• Using a sharp knife, run it around the edges of each pie to help release them then serve.
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MUFFIN TIN STRAWBERRY PIES

Steps:

• Position 2 oven racks to the top and bottom thirds of the oven and preheat to 400 degrees F. Line a baking sheet with parchment.
• Roll the pie dough into a 13-inch round. Cut the pie dough into 6 rounds using a 3 3/4-inch round cookie cutter. Press each dough round into a muffin tin cup, making sure it covers the inside of the cup. Poke the rounds all over with a fork.
• Bring the pie dough scraps together in a ball and re-roll into an 8-inch round. Cut into 6 rounds using a 2 1/2-inch round fluted cookie cutter. Using a paring knife, cut decorative slits into each fluted round and arrange on the prepared baking sheet. Brush with heavy cream and sprinkle with the coarse sugar. Bake the pie dough in the muffin tin and on the baking sheet until golden brown, about 10 minutes. Let cool completely.
• Meanwhile, puree the cornstarch, 1/4 cup granulated sugar, half the strawberries and 1/4 cup water in a blender. Transfer to a small saucepan, bring to a boil over medium-high heat and cook, whisking constantly, until thick and glossy, about 30 seconds. Remove from the heat, let cool completely and fold in the remaining strawberries.
• Whisk together the heavy cream and remaining 1 tablespoon granulated sugar in a medium bowl until soft peaks form.
• Remove the pie crust cups from the muffin tin. Spoon the strawberry filling into the cups and top with the fluted rounds and whipped cream.