If you were hanging out with me last week you may remember I did a post on a pie I was “practicing” for my sweet daughter, Bethany’s baby shower! (Marshmallow Mermaid Pie) We’re doing a baby shower with the theme: Cutie Pie! We’re having savory pies, nut pies, cream pies…and fruit pies! So I practiced a couple of fruit pies the other day…tiny one serving fruit pies…
I used frozen peaches and blueberries…
I also used the very lazy but very yummy ready made Pillsbury pie crusts!
I rolled the pie crust out and used a butter knife to cut circles…then rolled a little more and gently put it in the little tin and crimped the edges!
These tiny tins are sold in 3’s at Wallmart. They’re kinda big for 1 serving…but hey, I like a big serving of pie.( We are currently looking for smaller pie tins online. Any ideas?)
I did 2 kinds…one with a lattice top and one with a yummy crumb topping…
Tiny Berry Pies!
Makes 4 tiny pies
*1 lb. frozen peaches-dice the peaches
12 oz. frozen blueberries
3/4 cup sugar
6 Tablespoons flour
2 teaspoons cinnamon
2 teaspoon vanilla
2 cups chopped TOASTED walnuts (you must toast the nuts!!!)
Toss all ingredients to mix. Put in fridge while you do your pie crusts!
*Pillsbury Pie Crusts-2 boxes…you’ll have some leftover…(I made an extra tiny pie crust and baked it for a tiny chocolate pie!)
I got 2 tiny pie crusts from one of the Pillsbury crust…and some left over for the lattice!
Roll out crust to make it a bit thinner. Using a butter knife put pie tin face down and trace around outside of the tin leaving an inch and a half overlap.
Put crust in the tin and gently press. Using a fork, prick the bottom and sides just a bit.
Even out your edges and make them pretty!
Put (a very even ) 2 cups of fruit mixture into each pie.
Using your butter knife cut strips (narrow) for your lattice and weave the lattice across the top of pie!
Use egg white to brush the top and edges!
OR…make your crumble!
*1/3 stick very very soft butter
*1 1/2 cups semi-sweet chocolate chips
*1 cup oats
*1/2 cup dark brown sugar
*4-5 Tablespoons flour – add 1 Tablespoon at a time…(more or less according to texture)
Using your hands, mix everything until it’s medium crumbles
Crumble the topping over the fruit before baking…
***Bake pies on a cookie sheet on 350* until bubbly and brown…you may have to up the oven temp to 375* to brown during the last few minutes of cooking***
***This recipe works great for these tiny individual pies but I wouldn’t use it for a big pie because it’s a little too runny for cutting a piece!***