Recipe: Bite Sized Fruit Pies

These Bite Sized Fruit Pies are a terrific little addition to a dessert tray. They pop in your mouth and just burst with flavor…. No muss… no fuss making them or serving them… so much easier than making a variety of pies…. and they’re so darn cute… perfect to bring to work for a food day… or even a pot luck supper.

TIPS

Make as many kinds as you would like… I do suggest at least two flavors though … I made cherry and blueberry… apple would be a great choice also.

Fill them to just below the top… the filling will expand a little bit…. the cherry ones took about 2-3 cherries in each depending on the size cherry… make sure you get some of the pie filling goop in there too.

I dressed them up with a small dollop of Chantilly Cream… a small dollop will do ya… but a larger dollop will do ya better….. after taking the picture I added a little more whipped cream.. and they were soooo good… they didn’t last long after I took the picture.

I’m giving you a “halved recipe” of my Chantilly Cream Recipe… I think half will be enough for a batch of little pies from two pie crusts.

Two pie crusts should make about 28 bite sized fruit pies.

You will probably have leftover pie filling especially if you make more than one kind of pie … refrigerate leftovers for another use… it's a great topping for ice cream or English muffins and cream cheese.

I used my 2 ¼ inch biscuit cutter to cut the pie crust… it fit perfectly in my mini muffin tin.

These are delicious …. and addictive!







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Recipe: Bite Sized Fruit Pies

All you need:

For the Pies:

1-2 cans pie filling (1 will be enough… but a variety of two flavors is suggested)
1 box Pillsbury refrigerated pie crust, softened according to package directions
Chantilly Cream

For the Chantilly Cream:

½ cup heavy cream
1 tablespoon sugar
½ teaspoon vanilla

All you need to do:

To make the Fruit Pies:

Preheat the oven to 375 degrees F.

Carefully unroll the pie crusts on a lightly floured surface.

Using a 2 ¼ inch biscuit cutter cut rounds out of the crusts.

Gently press them into ungreased mini muffin tins.

Fill each little pie with about two teaspoons of filling.

Bake at 375 degrees F. for about 10 minutes or until the edges of the pie are a light brown.

Remove from the pan and cool on a rack.

Cool completely before garnishing with the Chantilly Cream.

Garnish with a dollop of Chantilly Cream.

To make the Chantilly Cream:

Whip the heavy cream, sugar and vanilla until the cream forms soft peaks.