An Age-Old Classic: Sweet Mini Fruit Pies

When it comes to desserts, there's nothing more classic than a good old-fashioned pie. Apple may be the most popular, but there are plenty of other sweet fruit variations that have just as much potential to excite your taste buds. What few people probably know is that pies have been around for a very, very long time. Archeologists have found stone carvings of what appear to be recipes for various kinds of pastry pie creations dating back as far as 1,700 B.C. We knew it was a classic, but this finding puts it in a whole new perspective. To make this delicious dessert even easier to enjoy, we've created a mini version so you can hold the whole thing in your hand and savor every last crumb of yumminess!

You'll need (for 6 pies):

  • 2 packages quiche dough
  • 1 egg, beaten
  • 1/2 cup brown sugar
  • 7 Mason jar lids

For the apple filling:

  • 2 apples
  • 1/2 cup water
  • 1/4 cup sugar
  • 1 tsp vanilla extract

For the cherry filling:

  • 7 oz Morello cherries (including juice)
  • 1/4 sugar
  • 1 tbsp corn starch

Here's how:

  1. Roll out the first quiche dough and cut out six circles using the jar lids as a guide. Lay the circles of dough in the jar lids.
  2. Prepare the apple filling by peeling the apples, cutting them into small pieces and cooking them in a pot with water, sugar and vanilla extract. Cook until the fluid has evaporated and you're left with a thick, chunky sauce. Leave to cool and then pour it onto three of the mini pie crusts.
  3. For the cherry filling, first separate the juice, add sugar and corn starch to it, and bring it to a light boil. While the juice is cooking, add the cherries. Cook for another few minutes and let it cool before pouring the cherry filling onto the other three mini pie crusts.
  4. Roll out the second quiche dough and cut it into six circles using the jar lids as a guide. Make three small slits in them and then cover your mini pies with them. Be sure to moisten the edges with water and press them firm with a fork.
  5. Brush the beaten egg onto the top of the mini pies and sprinkle on some brown sugar. Bake for 20 minutes at 355 F.

There's nothing like the smell of a fresh baked pie to brighten your day, and we're pretty sure your family and friends will agree. Because even after 3,700 years, this timeless classic never ceases to impress... Enjoy!


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