Just look at the goodness that is a perfect, individual fruit pie – it’s just waiting for you to dig in!
I always like to do a little post-Christmas madness shopping and see what deals are out there, or get that one item I have been eyeing, but could wait until it went on sale. For me it was this one, the Mini Cup Pie Set over at William-Sonoma. What can I say? The image on the box itself sold alone.
I have to say, sometimes when making a pie if we don’t have company for dessert, a whole pie is a bit much to have around. So this was perfect! My first thought was apple pie, Dave’s favorite, but also other fruit pies, sweet pecan pies, savory chicken pot pies, or Flank Steak pies. Endless possibilities here with this. And for my first pies I have a lot of fresh fruit: blueberries, raspberries, blackberries and strawberries on hand and with the addition of some small diced Honey Crisp Apples it would be a great way to break these in.
I read the back of the box and found that they had a pastry dough, but as I still had a dough disk from my previous dessert Cranberry, Apple, Ginger Hand Pies the flaky pastry crust for those was exactly what I wanted to use instead.
So I placed the blueberries, raspberries and blackberries in a heavy saucepan and added the lemon zest, lemon juice and sugar, put it on medium heat and allowed the fruit to break down and cook. After several minutes I added the cut up strawberries.
As the fruit cooked I peeled, cored and diced the Honey Crisp Apple and added them to the pan. I wanted the apple in last so it still had a bit of texture to it and didn’t breakdown as much as the berries. Cook on low for another 3 minutes.
After the fruit mixture was cooled I poured in into a sieve over a bowl to collect half of the berries juice, which if I used it all would make for some really wet pies. I keep the berry sauce for other uses, like garnishing desserts or on pancakes. Next I roll out the pastry dough disk that has been out for 15 minutes to become a little pliable. I roll out and cut 4 circular disks with the large side dough cutter and place each dough bottom in a pie well.
Fill each pie well with 3/4 cup for cooled berry pie filling.
Next, I roll out the remaining dough and using the other side of the dough cutter I punch out the tops and carefully place each one on top of the fruit and pinch the sides to seal to the bottom dough.
Whisk an egg with a little water in a small bowl and brush the tops of each pie. Next top each pie with White Sugar Sprinkles and place in a preheated 400° oven and bake for 28 minutes until golden brown and the filling has bubbled out on top.
Allow pies to cool before removing from pie pan and set on wire rack to cool completely.
Apple Berry Mini Pies
- 3 2/3 cups unbleached all-purpose flour
- 1 cup sugar
- 1 1/2 tsp kosher salt
- 1 1/2 cups plus 3 tbsp chilled unsalted butter cut into 1/2-inch cubes
- 1 large egg beaten
- Raw sugar
- 3 cups mixed berries
- 1 large Honey Crisp Apple diced
- 3/4 cup sugar
- 2 tsp finely grated lemon zest
- 2 tbsp fresh lemon juice
- Pulse the flour, sugar, and salt in a food processor to combine.
- Add butter; pulse until mixture resembles coarse cornmeal. With motor running, slowly drizzle 1/2 cup ice water through feed tube. Pulse until dough just begins to come together.
- Divide dough in half. Form each half into a ball; flatten into disks.
- Wrap each disk tightly in plastic. Chill for at least 2 hours. DO AHEAD Dough can be made 2 days ahead. Keep chilled.
- Take 1 chilled dough disk from refrigerator and let stand at room temperature for 15-20 minutes to soften slightly before rolling out, depends upon how thick your disk is when refrigerated. Keep second dough disk for other use.
- Combine berries, apples, sugar, lemon zest and juice in a medium saucepan. Cook over medium heat until mixture comes to a simmer and begins to breakdown and thicken, 5-6 minutes. Some of the berries will burst, try to keep it a little chunky for a more rustic filling.
- Let cool completely. Pour fruit mixture through a mesh sieve over a bowl to drain half the sauce. Keep sauce in squirt bottle for topping and refrigerate. Set berries aside.
- DO AHEAD Apple Berry filling can be made 5 days ahead. Cover and chill.
- Preheat oven to 400°. Spray Mini Pie baking set with non-stick cooking spray; set aside. Working with 1 disk at a time, roll out dough on a lightly floured surface until thin, about 1/8-inch thick. Using floured pie dough cutter make 4 rounds for the pie bottom crusts. Place each dough round into each prepared well and press gently into bottom and sides. Place 3/4 cup of filling in center of each well.
- Roll out remaining dough for the tops. Flour the smaller top dough cutter and punch out 4 tops. Place each round over the top of filled pies and press edges to seal with bottom crusts.
- Brush tops of pies with beaten egg and sprinkle with raw sugar.
- Bake pies until crust is golden brown and filling bubbles out of Xs, 28 minutes. Let cool completely on wire rack for 15 minutes and remove from pan and metal bottoms.