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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.

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

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Mini Fruit Pies

Ingredients

Instructions

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.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

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