You can bake your own favorite homemade pie recipe or you can grab a pre-made pie crust and filling at the store and create something semi-homemade. Whatever you have time for is the best route to go.
For this particular pie, I went the semi-homemade direction and dressed up my canned apple filling with extra cinnamon and added butterscotch chips to it.
To make the mini pies roll the crust out onto a lightly floured surface. Turn the mini pie pan upside down on top of the rolled out crust and carefully cut the crust in a diameter about an inch past the edge of the pan. This will allow ample crust to be formed into a crimp around your pie pan!
Once the crust is cut, carefully lay inside the pie pan and crimp the edges with your finger and thumb.
Fill pie cavities and set aside.
Using extra pie crust dough, cut out designs for the tops of the pies, and place them on top. The braid mold is FANTASTIC for those who want a lattice or braid look, but don't have the time. I can't stress enough how great this baking tool is!
Fun letters and a variety of miniature cookie cutter cut-outs are always a great way to go when finalizing the decor on your pie. We are known for our pie puns at Jenny Cookies Bake Shop, so I figured I may as well add one here!
As you're adding fun pie dough shapes and letters, don't forget to cut slits in the top of the pie to allow steam to vent!
When your pies are ready to go, here is my recommendation for baking times. All ovens bake a bit differently, so please keep an eye on your pie just in case your oven bakes hotter than mine!
For the full pie, bake at 425 for 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with the pie shield 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.
Bake at 425 for 20-25 minutes or until the pie crust is lightly golden brown and the filling is bubbly. Remove from the oven and set aside to cool for 10-15 minutes.
