No Peeling, No Fuss—Just Pure Pie-fection in a Muffin Tin
When life gives you a can of pie filling and a roll of pre-made crust, you don’t just make pie—you make last-minute mini pies that scream, “I totally planned this all along!”
These bite-sized beauties are the perfect way to fake it ’til you bake it, whether you’re hosting Thanksgiving or an impromptu dinner party or just trying to impress your friends who think you’re too busy binge-watching TV to whip up something fabulous. With a dash of vanilla magic and fillings straight from the can, you’ll be a pie-making hero in under 30 minutes—no one needs to know you didn’t peel a single apple or pit a single cherry.
Ingredients:
- 1 package of pre-made pie crust (refrigerated or frozen)
- 1 can apple pie filling
- 1 can cherry pie filling
- 1 can cranberry pie filling
- 1 tsp vanilla extract (for each type of filling)
- 1 egg (for egg wash)
- 1 tbsp sugar (optional for sprinkling)
- 1 tsp cinnamon (optional for sprinkling on apple pies)
- Muffin tin or mini pie molds
Instructions:
- Preheat Oven
- Preheat your oven to 375°F (190°C).
- Prepare the Crusts
- Roll out the pre-made pie crusts on a lightly floured surface.
- Use a round cookie cutter or the rim of a glass to cut out dough circles slightly larger than the muffin tin cups.
- Mix the Fillings
- Scoop your canned apple, cherry, and cranberry pie fillings into separate bowls.
- Stir 1 teaspoon of vanilla extract into each bowl to enhance the flavor of the fillings.
- Line the Muffin Tin
- Press each dough circle into the muffin tin cups, leaving a small overhang around the edges.
- Fill with Pie Mixtures
- Spoon a few tablespoons of the vanilla-enhanced pie filling into each dough-lined cup. You can mix and match fillings for variety or stick to one flavor.
- Top the Pies
- Use leftover dough to create lattice tops, simple flat tops, or decorative shapes (stars, hearts, etc.) for the pies. If using a flat top, press the edges to seal and cut small slits for ventilation.
- Add the Egg Wash
- Beat the egg and brush it lightly over the tops of the pies for a golden finish.
- If desired, sprinkle sugar and cinnamon over the apple pies or just sugar for the others.
- Bake
- Bake in the oven for 20-25 minutes or until the crust is golden brown and the filling is bubbling.
- Cool and Serve
- Let the mini pies cool in the tin for 5-10 minutes before gently removing them.
- Serve warm or at room temperature.
Optional Add-Ons:
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream to complement the vanilla in the filling.
- Dust with powdered sugar for a festive touch.
TIPS: Adding vanilla extract to the fillings takes these easy mini pies to the next level, giving them a homemade, rich flavor with minimal effort. Enjoy!
Did you know?
Here’s a fun fact: Adding a tiny pinch of salt to the top of your mini pies (after baking) enhances the sweetness of the filling and gives them a gourmet touch! It’s the secret trick fancy bakeries use to make their pies taste extra luxurious—and now it can be your secret weapon, too.
A little history:
Pre-made pie crusts have an interesting history reflecting culinary innovation and changing lifestyles. The concept of convenience baking began to gain traction in the early 20th century, with the rise of packaged foods and the development of refrigeration technology.
By the 1930s and 1940s, companies like Pillsbury and Betty Crocker introduced products to make traditional recipes faster and easier for busy households. The first commercially available refrigerated pie crusts were introduced in the mid-20th century as part of this convenience wave. These ready-to-roll crusts became a game-changer, allowing home bakers to skip the sometimes tricky and time-consuming step of making pie dough from scratch while still creating desserts that felt homemade.
Canned pie fillings followed a similar trajectory, appearing in the 1950s as a response to growing demand for pre-prepared ingredients. Apple and cherry fillings were among the first staples for American pies like the classic apple and cherry varieties.
Pre-made pie crusts and canned fillings revolutionized home baking, making it accessible even to those with limited time or kitchen skills—and they’ve been saving last-minute bakers ever since!
