Tuesday, October 25, 2011

Mini Pies

Mini Chocolate-Marshmallow Autumn Pies
Since it's autumn, I made my pies using a pumpkin cookie cutter, but you can tailor these mini pies for any occasion--turkey cookie cutters for Thanksgiving, snowman cookie cutter for Christmas, bunny cookie cutters for Easter and so forth. I filled some of my pies with chocolate chips and mini marshmallows (because that's what I had in the pantry) and others with a little cream cheese-pumpkin mix I put aside when making my pumpkin dip. But you could use jam, pie fillings, cream cheese, white chocolate chips, butterscotch chips, or peanut butter for the filling. The greatest thing about the pies--other than you can make them in a variety of shapes--no pie tin is needed!

2 1/4 cups flour
1 teaspoon salt
1 cup shortening
5 to 7 tablespoon cold water
Filling of your choice
cinnamon-sugar mix (recipe to follow), optional

Preheat oven to 400 degrees.

Mix flour and salt in a large bowl. Cut in shortening using two knives until the mixture resembles coarse crumbs. Add 1 tablespoon of water at a time until the mixture is moist and can be pressed into a ball. Shape into a ball, wrap in plastic wrap, and store in the refrigerator for 10 to 15 minutes.

On a lightly floured board or work surface, roll the dough out so it has an 1/8-inch thickness. Cut out shapes using large cookie cutters. Each pie will require two "cookies." Put between 1 teaspoon and 1/2 of tablespoon of filling in the center of one "cookie" then place the second "cookie" on top and seal the edges by pinching them together. Dredge the mini pie in cinnamon-sugar mix, shake off extra spices, and place on a cookie sheet. Cook for 15 to 20 minutes. Serve warm.

Cinnamon-Sugar Recipe
Mix 1/2 cup granulated sugar with 1 1/2 tablespoons ground cinnamon. Store in an air-tight container at room temperature.

Mini Pumpkin Pies
If you want to make mini pumpkin pies, I recommend using my pumpkin pie dip for the filling (recipe found here), but leave out the cool whip.



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