Mini Fruit Pies
Equipment
- Mason jar lids
Ingredients
- 2 packages quiche dough
- 1 egg, beaten
- 1/2 cup brown sugar
- 2 apples
- 1/2 cup water
- 1/4 cup sugar
- 1 tsp vanilla extract
- 7 oz Morello cherries (including juice)
- 1/4 cup sugar
- 1 tbsp corn starch
Instructions
- 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.
- 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.
- 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.
- 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.
- Brush the beaten egg onto the top of the mini pies and sprinkle on some brown sugar. Bake for 20 minutes at 355 F.