| Level: | Intermediate |
| Total: | 1 hr 45 min |
| Active: | 1 hr |
| Yield: | 12 mini pies |
Ingredients
- Nonstick baking spray, for the muffin pan
- 2 store-bought, rolled-up refrigerated pie crusts
- 1/2 cup uncooked rice
- 2 tablespoons all-purpose flour
- 2 tablespoons quick-cooking oats
- 2 tablespoons packed brown sugar
- 2 tablespoons salted butter, melted
- 3 ounces cream cheese, softened
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Pinch kosher salt
- 4 tablespoons cherry pie filling
- 4 tablespoons blueberry pie filling
- 3 tablespoons grape jam (not jelly)
- Zest of 1/2 lemon
- 2 teaspoons crushed peanuts
- 2 large strawberries, diced small
- 1 teaspoon granulated sugar
- Splash vanilla extract
- 1 tablespoon store-bought caramel sauce
- 1 tablespoon toasted sliced almonds
- 1 ounce white chocolate
- 1/2 teaspoon coconut oil
- Canned whipped cream, for topping
- 1 tablespoon creamy peanut butter
- 1/2 teaspoon coconut oil
- 4 tablespoons lemon curd
- 6 fresh raspberries
- Powdered sugar, for dusting
- 2 fresh mint leaves
- 4 tablespoons chocolate-hazelnut spread
- 2 tablespoons graham cracker crumbs
- 1 tablespoon salted butter, melted
- 1 large marshmallow
Instructions
- For the pie crusts: Preheat the oven to 425 degrees F. Coat a 12-cup muffin pan with baking spray.
- Unroll the pie crusts on a clean surface. Cut 6 circles from each crust (12 total) with a 3 1/2-inch plain-edged round cutter. Press a circle of dough into each of the 12 cups of the muffin pan, lightly pressing the dough up the sides (they will not reach the tops of the cups). These will be your pie crusts.
- Poke the bottom of 4 of the pie crusts with a fork and place cupcake liners into the poked crust cups only. Fill each liner with 2 tablespoons uncooked rice. Refrigerate the pan while you prepare the fillings.
- For the crumble topping: Mix together the flour, oats and brown sugar in a small bowl. Stir in the melted butter until well combined. Set aside until ready to use.
- For the fillings: Begin filling the dough cups. (The 4 cups with the cupcake liners filled with uncooked rice will remain that way during the bake and will be filled after the bake.) Mix together the cream cheese, powdered sugar, vanilla and salt in a small bowl until well combined. Divide the cream cheese mixture between 2 of the empty dough cups. Divide the cherry pie filling between 2 of the remaining empty dough cups. Divide the blueberry pie filling between 2 of the remaining empty dough cups. Divide the grape jam between the remaining 2 empty dough cups.
- Mix half of the crumble topping with the lemon zest in a bowl. Divide the mixture over the top of the 2 pie dough cups filled with the blueberry pie filling to make blueberry lemon crumble pies. Mix the remaining crumble topping with the crushed peanuts in a bowl. Divide the mixture over the top of the 2 pie dough cups filled with the grape jam.
- Bake the pies: Transfer the pan to the oven and bake until the crumbs on the 4 crumb-topped pies are golden, about 15 minutes. Allow to cool completely.
- Finish the pies: Remove the cupcake liners filled with rice from the 4 baked and unfilled crusts.
- For the strawberry cream pies: Toss the diced strawberries with the granulated sugar and a splash of vanilla in a small bowl. Divide the mixture between the 2 pies filled with the cream cheese mixture. Drizzle the pies with the caramel sauce.
- For the cherry pies: Divide the toasted almonds over the 2 pies filled with the cherry filling. Microwave the white chocolate and coconut oil together in a microwave-safe bowl for 15 seconds or until warm. Stir well, then drizzle evenly over the 2 pies. Top the center of each pie with a bit of whipped cream.
- For the PB and J pies: Microwave the peanut butter and coconut oil together in a microwave-safe bowl for 15 seconds or until warm. Stir well, then drizzle evenly over the 2 pies filled with the grape jam and peanut-crumble topping.
- For the lemon raspberry pies: Divide the lemon curd between 2 of the empty baked pie crusts. Top each pie with 3 raspberries. Dust each pie with a bit of powdered sugar and finish with a mint leaf.
- For the s’mores pies: Divide the hazelnut spread between the last 2 empty baked pie crusts. Mix the graham cracker crumbs and melted butter together in a small bowl. Sprinkle half of the mixture over each pie. Cut the marshmallow in half crosswise. Top each pie with one half of the marshmallow. Using a kitchen blowtorch (brulee torch), toast each piece of marshmallow to the desired level of toasted-ness.
- Transfer the pies to a cake stand or platter and enjoy!
Reviews
Made these for a party last night. The presentation was beautiful, however, directions were a little confusing and so many leftover ingredients!
They look great, but how do you get them out of the muffin tins without breaking them?
Amazing! Thank you!
I seen these on the show and just had to make them for Thanksgiving. All six different pies were delicious. Next time I will make a double batch or only make three different ones instead of all six because of all the leftover ingredients.