Mini Fruit Pies
- Minutes to Prepare:
- Number of Servings: 24
Ingredients
Raspberries canned 1 cupBlackberries canned 1 cupPumpkin Spice 1 tspGranulated Sugar 4 tspCinnamin Sugar 1 tspFrozen Pie Crust 4 of the 9 inch pies1 tsp corn starch
Directions
Preheat oven to 400 degrees F.
Prepare pie crust by divide into itty bitty equal portions and form mini pie shells on baking sheet. Place each onto the baking sheet. I made about 20.
Now it's time to make the filling!
In a medium sauce pan over medium heat, stir together one can of fruit, sugar, cornstarch and two tablespoons water. Bring to a boil, reduce heat and simmer for 10 minutes, stirring until sauce thickens from a watery liquid to more of a paste. Add cinnomin sugar and dash of pumpkin spice. Turn off the heat and allow to cool to room temperature. Now your sauce will thicken even more! Repeate with second can of fruit if desired. I chose blackberries and raspberries.
Fold the edges of the pie dough over the fruit pie filling, making sure to leave the center of the pie exposed. .
Place pies in the oven and bake for 30 minutes, or until crust is golden brown and filling is bubbling. Remove from oven and allow to cool slightly.
For FruitTopping:
Place a few of the reserved berries on top of each pie. Sprinkle each pie with sugar or powdered sugar.
To serve, place 1 warm pie on 6 plates, top each pie with a scoop of vanilla ice cream and a generous drizzle of the fruit sauce
Number of Servings: 24
Recipe submitted by SparkPeople user THEHILLS0703.
Preheat oven to 400 degrees F.
Prepare pie crust by divide into itty bitty equal portions and form mini pie shells on baking sheet. Place each onto the baking sheet. I made about 20.
Now it's time to make the filling!
In a medium sauce pan over medium heat, stir together one can of fruit, sugar, cornstarch and two tablespoons water. Bring to a boil, reduce heat and simmer for 10 minutes, stirring until sauce thickens from a watery liquid to more of a paste. Add cinnomin sugar and dash of pumpkin spice. Turn off the heat and allow to cool to room temperature. Now your sauce will thicken even more! Repeate with second can of fruit if desired. I chose blackberries and raspberries.
Fold the edges of the pie dough over the fruit pie filling, making sure to leave the center of the pie exposed. .
Place pies in the oven and bake for 30 minutes, or until crust is golden brown and filling is bubbling. Remove from oven and allow to cool slightly.
For FruitTopping:
Place a few of the reserved berries on top of each pie. Sprinkle each pie with sugar or powdered sugar.
To serve, place 1 warm pie on 6 plates, top each pie with a scoop of vanilla ice cream and a generous drizzle of the fruit sauce
Number of Servings: 24
Recipe submitted by SparkPeople user THEHILLS0703.
Nutritional Info Amount Per Serving
- Calories: 116.0
- Total Fat: 6.9 g
- Cholesterol: 0.0 mg
- Sodium: 134.0 mg
- Total Carbs: 12.6 g
- Dietary Fiber: 0.9 g
- Protein: 1.0 g
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