Mini Pies

You can also add another sheet of wax paper on top of the dough and roll out your crust between the layers of wax paper.

Bake for 10-15 minutes in a 375 degree oven.

Get your pie crusts all ready to go before you start on the pie.  You will need a pie shell in a 9 inch pie dish with the edges trimmed of excess pie dough with a knife.  You will also need a pie shell rolled out in a circle to cover the top of the pie.  Set both aside.

 Wash your apples in a fruit wash or vinegar.

Peel and core your apples.

Cut into thin slices.

Fill the bottom pie shell (unbaked) with the sliced apples until it is slightly heaping (the apples will cook down).

Sprinkle the sugar and cinnamon over the apples.

Add the cut butter pieces around the top of the apples.

Dip your clean fingertips in water and run them along the edge of the pie dough on the edge of the pie dish.  This will ensure a good seal between the top and bottom pie shells.

Place your top pie shell onto the pie and then gently press the edges of the top and bottom shells together all around the pie.  You don’t want a seam to open or the apple pie juice will spill over and make a mess in your oven…been there…done that!

Trim the excess pie dough with a knife.

Pinch the edges of the pie dough between your fingers to make a fluted edge on your pie.

Dip your clean fingers in the milk and rub milk all over the top pie crust.  This will allow your pie crust to brown nicely and make a nice little glazed crust.  Sprinkle a pinch of sugar on the top crust.  Cut some slits on the top pie crust so the pie can vent the steam from baking.

Bake at 400 degrees for 15 minutes.  When the timer rings, turn the oven heat down to 350 degrees and bake for another 45 minutes.

Make your Homemade Pie Crust (or Store Bought) according to the directions here on my step-by-step Pie Crust tutorial or on the box.

Bake pie crust in 375 F degree oven for 10-15 minutes or until golden brown (full instructions can be found at the link above or here: Homemade Pie Crust

For the filling: Whisk the pumpkin, 3 eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, cream, and milk. Whisk until everything is combined. Filling will be a little thick.

Preheat or reduce heat on the oven to 350 F degrees.

Make the pie crust leaves: On a floured work surface, roll out some pie dough until it is 1/8 inch thickness. Using leaf cookie cutters, cut into shapes. Brush each lightly with a little bit of milk. Cut leaf veins into leaves using a sharp knife, if desired. Place onto a parchment paper or silicone liner and bake for 10 minutes on a baking sheet until lightly browned. Set aside to cool.

Turn oven up back up to 375 F degrees. The pie will bake at 375F.

Pour pumpkin pie filling into the warm pre-baked crust. If you did not use a deep dish pie pan, you will have extra filling. Fill the crust about 3/4 of the way up. Use extra to make mini pies with leftover pie dough. Or make two smaller pies.  Bake the pie until the center is almost set, about 55-60 minutes. A small part of the center should be a little jiggly. After 25 minutes of baking, cover the edges of the crust with aluminum foil so the pie crust won’t burn.

Cool for a couple of hours on wire rack before serving. Decorate with pie crust leaves and serve with whipping cream. Cover leftovers tightly.  Good for 3-4 days in refrigerator and can be frozen.

Preheat oven to 350 degrees F (175 degrees C).

Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.

In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.

Pour the filling into the pie shell and chill until firm, about 4 hours.

Top with whipped topping and with the reserved coconut.