How To Make Mini Pies (Cherry & Blueberry) | Fall Recipies - Restaurantware

Preheat the oven to 375°F.

Roll out the pie crusts on a floured surface and cut into circles.

Place the crust circles into a greased muffin tin.

In a mixing bowl, combine cherries, blueberries, sugar, cornstarch, lemon juice, vanilla extract, and salt.

Spoon the fruit mixture into each pie crust, filling them generously.

In a separate bowl, whisk the egg and milk together.

Brush the egg mixture over the edges of the pie crusts.

Sprinkle cinnamon and nutmeg over the fruit filling.

Cut small slits in the top of each pie crust to allow steam to escape.

Bake in the preheated oven for 20-25 minutes until golden brown.

Remove from the oven and let cool for 10 minutes.

Carefully remove the mini pies from the muffin tin.

Dust with powdered sugar before serving.

Enjoy warm or at room temperature.

Equipment Needed

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