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It’s true good things do come in small packages, especially when it comes to food. I love making bite-sized snacks and desserts because it gives you the opportunity to sample a variety of flavors and treats. While my mini-cupcakes are the go-to recipe for birthdays, when I want to make something a little more special, but equally as easy, I go with mini-pies or tartlets, using my favorite mini-square pan. While you’re welcome to make your own pie crust, I usually use Pillsbury refrigerated pie crust. One box (2 crusts) makes 24 mini-pies.
- 2 cups chopped fruit
- 1/4 cup sugar
- 1 T. flour
- ½ tsp. cinnamon
- 1 box Pillsbury pie crust
Mix the chopped fruit of your choice (see below) with sugar, flour and cinnamon.
Unroll the pie crust. If using a square pan, use a square biscuit or cookie cutter to cut the dough to fit the pan. If using a mini-muffin pan, use round cutters or a glass turned upside down.
Press the dough into the pan and work it up the edges. Spoon the fruit mixture into the crust, filling it about ¾ full. Top with strips of pie crust or cobbler topping.
Place in a 400 degree oven and bake for 15-20 minutes, until the topping is light brown. Serve plain or with cool, whip or ice cream.
- ½ cup butter, softened
- ½ cup sugar
- ¾ cup flour
- pinch of cinnamon
In a medium bowl, mix all the ingredients with a fork, until they are blended and crumbly. Spoon the crumble on top of the fruit mixture.
Fruit Varieties
Peach Cobbler
2 cups chopped peaches (about 3 peaches)
with cobbler topping
Triple Berry Pie
1 cup chopped strawberries
½ cup chopped blackberries or raspberries
½ cup blueberries
with strips of crust on top
Apple Pie
2 cups chopped green apples (about 2 apples)
with crumble topping
Blueberry Pie
2 cups blueberries
with crumble topping
Mini Fruit Pies,
