Petite Pie Party Favors
Ideal for an outdoor barbecue or casual dinner party, these petite pies will capture the hearts and tummies of all your guests.
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Recipe makes four 6-inch petite pies. Increase recipe as needed to create more pies for larger parties.
Petite Pie Filling
2 (20-ounce) cans of apple pie filling, no sugar added
1 teaspoon cinnamon (optional)
2 teaspoons brown sugar (optional)
1. Empty apple filling into a large bowl.
2. Add in cinnamon and sugar. Mix together. Note: The cinnamon and brown sugar are not necessary, but a pie with a little extra sweetness is never a bad thing.
Petite Pie Crust
4 (6-inch) pie tins (can even use smaller pie tins to make more favors for a larger party)
1 3/4 cups unbleached flour
3/4 cup whole-wheat flour
2 sticks unsalted butter cut into 1/2-inch cubes and chilled (about 30 minutes to an hour)
1 teaspoon salt
2 tablespoons sugar
2 teaspoons cinnamon
3/4 cup ice water (may need more depending on dough consistency)
Baking time: 40 minutes
1. Combine all dry ingredients in a food processor and mix thoroughly.
2. Slowly add in butter by pulsing.
3. Add water a little bit at a time, pulsing between each addition.
4. Pinch together mixture. Tip: If it sticks together, the dough is ready.
5. Pour out dough onto a clean work surface and lightly knead together. It may take a bit of work to get all pieces together.
6. Separate dough into two balls and lightly coat with flour (Image 1).
7. Wrap each ball with plastic wrap and let sit in the refrigerator for at least an hour.
8. On a clean, floured surface, roll out first ball of dough until 1/4 inch thick (Image 2).
9. Place pie tin upside down on the dough and cut out a circle approximately 1 inch wider than the circumference of the pie tin. Do this for each pie tin (Image 3).
10. Lightly coat each tin with flour (or butter) to help prevent crust from sticking (Image 4).
11. Place cut-out dough into each tin and gently press down until it is resting on the bottom and sides of the tin (Image 5).
12. Fill tins with 3/4 cup of apple pie filling (Image 1).
13. Roll out remaining dough until 1/4 inch thick. Cut out 1/2 x 5-inch strips to make lattice pie top. Each pie will utilize about 10 strips to cover the top (Image 2).
14. Starting at the edge, place one strip on top of pie, then the next strip 1/2 inch apart. Place all strips parallel to each other first, and then weave the other strips to cross. Tip: To make a lattice top, you must weave the strips instead of simply placing them one over the other (Image 3).
15. Trim off any excess dough hanging at the edges and pinch into a decorative pattern (Image 4).
16. Cut 3-inch strips of aluminum foil and wrap the edges of each pie crust all the way around. This is to prevent edges from burning (Image 5).
17. Place all pies on a cookie sheet and bake at 400 degrees F for about 30 minutes.
18. After 30 minutes, remove foil from the pie edges and allow baking for another 10 minutes. The crust should be a nice golden brown.
19. Remove pies from oven, allow to cool, and then wrap up and gift (instructions below).
Transform your favorite pie into dip form and pair it with easy-to-make, made-from-scratch gingersnap cookies.