Mini hand pies made in a cupcake tin are a delightful treat that is not only easy to whip up but also perfect for individual servings. Whether you have a small family or just want to enjoy a sweet dessert without the fuss, these adorable little pies are sure to hit the spot.

With endless possibilities for fillings, these mini pies can be customized to fit any taste and occasion. From fruity to creamy, having a variety of pies ready to go can please everyone at the table.

Plus, the fancy lattice crust adds a touch of elegance, making them suitable for dinner parties or festive gatherings. They can even be prepared ahead of time and frozen for up to six months, so you can always have a treat handy!

If you’re looking for a quick dessert fix, you can use store-bought ingredients or prepare your fillings and dough from scratch. Whichever way you choose, these delightful hand pies are sure to become a favorite.

Ingredients

• 2 boxes refrigerated pie crust (or a homemade recipe, each box contains 2 crusts)
• 4 cups or 2 cans (21 ounces) of your favorite pie filling
• Egg wash (1 egg whisked with 1 tablespoon of water)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly spray a 12-cup muffin tin with cooking oil.
2. Roll out the refrigerated pie crust on a lightly floured surface.
3. Using a 4-inch round cutter or a glass, cut out 12 circles from the dough.
4. Place these cutouts into the prepared cupcake tin; they will serve as the bottom crust.
5. Try to save any scraps of dough for creating a top lattice.
6. Fill each crust with pie filling, making sure to leave about a quarter-inch of space at the top.
7. Roll out the remaining dough and cut it into strips, using a pizza cutter for ease.
8. Weave the strips over the filling to create a lattice top, or simply lay them across in a crisscross pattern.
9. Brush the egg wash over the lattice to give it that golden, shiny finish.
10. Bake in the oven for about 35 minutes, monitoring for a golden brown crust.
11. Once baked, allow the pies to cool completely before serving—trust us, the filling will be super hot!

Filling and Serving Suggestions for Mini Cupcake Tin Pies

1. For a seasonal twist, make a pumpkin pie filling using canned pumpkin puree and the recipe on its label.
2. If you’re in the mood for cream pies, bake the bottom crust, fill it with your favorite pudding and top with whipped cream.
3. For a zesty lemon pie, combine lemon pudding with a bottom crust, top with meringue, and briefly broil to toast the meringue.
4. Sprinkle crushed peppermint candies on top for a festive holiday touch.
5. For added texture, top with crushed nuts or pumpkin seeds mixed with cinnamon and sugar.
6. Fresh fruits can also be used—just make sure to wash and dry them before incorporating them into your filling.
7. If you’re feeling indulgent, use cheesecake filling in place of traditional pie filling.
8. Drizzle warm jams or sauces, like chocolate fudge or caramel, over the top before serving.
9. For warm apple pies, serve them drizzled with warm caramel topping.
10. Don’t forget the wide variety of pie fillings, like cherry, blueberry, and peach, you can mix and match for endless creative combinations!

Tips for Making Mini Pies in a Cupcake Tin

1. You can use any type of pie crust, store-bought or homemade.
2. Keep a close eye on the baking time to avoid over-baking.
3. If you prefer, a single pie crust can be used for pudding pies that don’t require a top crust.
4. A pizza cutter works wonders for cutting even strips for your lattice top.
5. Don’t hesitate to use canned pie fillings, which are available in a plethora of flavors!
6. Fresh fruits can be paired with flavored jams for a delicious homemade filling.
7. For savory alternatives, consider preparing mini quiches with a lattice crust.
8. Once baked, these mini pies can be frozen in a covered container for up to six months.