Dec 1, 2013

muffin pies


I've been a little uninspired lately.  Nothing has really begged me to be baked or cooked or sauteed.  There has been little time to cook, and even less time to take pictures and blog.  I'm sorry.  Thanks for coming back.

For Thanksgiving, I wanted to try a new twist on the traditional flavors of the holidays.  I saw some mini pies at our favorite local cupcake shop a while back and decided to give them a go for Thanksgiving this past week.


These little guys are less intimidating than regular pies, since you don't have to worry about getting the crust into the pan in one piece and then make them pretty.  I'm not the only one that worries about that, am I?

So, if you're ready to make a pie, but want a low stress version (and who doesn't, especially during the holidays??), these little fellas are for you.  Deliciously simple.

Start by making the standard pie crust and putting it in a muffin tin...
...add your apple pie filling...
...and top with crumb topping.
Or, go the pumpkin pie route...
either way is delicious!
Whip up some homemade whipped cream...
...and enjoy!!

Muffin Pies
Recipe adapted from get off your butt and bake
Makes 12 muffins (without the tops)
  • 2 c all-purpose flour
  • 1/2 tsp salt
  • 1 stick of cold unsalted butter
  • 1/2 c vegetable shortening
  • 1 egg
  • 2 tsp white vinegar
  • up to 3 tbsp very cold water
Use a pastry cutter to mix together the flour and salt.  Add the butter and vegetable shortening and cut it in until there are pea-sized bits of butter/shortening.  Add the egg and vinegar and combine it well.  Add very cold water until the dough just comes together.  Roll the dough out thin.  Grease a muffin tin.  Cut the dough into about 4" circles (I used the top of a coffee cup) and gently press them into the muffin tins.  Cover and refrigerate the dough for at least 20 minutes before filling the cups.  Divide the apple pie filling and crumble or the pumpkin pie filling (recipes below) among the muffin tins.  Bake at 375 degrees for about 30-45 minutes, until the crust is starting to brown (and if you're making the pumpkin kind, until a toothpick inserted in the middle comes out clean).


Pumpkin Pie Filling
Recipe from Baker's Corner
Fills about 24 pies (half this recipe or double the crust recipe!)
  • 15 oz canned pumpkin
  • 3/4 c sugar
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 tsp ground ginger
  • 1/2 tsp nutmeg
  • 2 eggs
  • 1 can evaporated milk

Apple Pie Filling
Adapted from Southern Food
Fills 12 pies

Combine the filling ingredients well.  Adjust to taste.
  • Crumb topping
    • 1/4 c brown sugar
    • 1/4 c all purpose flour
    • 2 tbsp butter
Use a pastry cutter to cut the butter into the brown sugar and flour, until there are fine "pebbles" of butter left.  Once the pies are filled with the apple filling, sprinkle the crumb topping evenly over the pies.

1 comment:

  1. That whip cream maker is very handsome!

    ReplyDelete

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