September 23, 2012
I purchased some Pocket Pie Molds from William & Sonoma a couple of years ago, and I just now got around to using them… They are so adorable, I bought the pumpkin, apple and lattice shaped ones.
I cheated a lot with these by buying pre-made apple pie filling and Pillsbury pie dough because I was so eager to use the molds this weekend, I didn’t want to waste time making the ingredients.
- Pillsbury Pie Crusts (this pack came with 2 layers for a deep pie)
- 1 Can of Apple Pie Filling. (I used E.D. Smith brand)
- Egg Wash (1 egg + 2 tbsp milk whisked together)
- 2 tbsp granulated sugar (for sprinkling over the crusts)
- parchment paper to line baking sheet
- Start by letting the pie crust thaw out – if frozen. Unroll them and place on lightly floured counter. Cut out 4 of each side, using the backs of the pie mold.
- Place the back piece of the pie dough into the mold.
- Scoop some apple pie filling into the middle.
- Prepare some egg wash and brush it along the edges of the pie dough.
- Apply the top decorative layer of dough, gently stretching it so it fits perfectly on the bottom layer.
- Attach the top piece of the plastic pie mold and press down on the pie to crimp the edges together.
- Remove the top piece of the plastic mold and set aside.
- Brush egg wash on top of the pie. Sprinkle with sugar.
- Gently remove the pie from the plastic mold and place on a parchment paper lined cookie sheet and bake for 18-20 minutes. Be sure to rotate the cookie sheet halfway through baking so the edges don’t burn.
Store in sealed container. Makes 4 mini pies.
You could probably get 1 more out of the excess pie dough, but I didn’t bother.
March 7, 2011
With Spring right around the corner, I figured it was time to bake something fruity and light. This pie is the perfect balance of sweet, tart and lemony, and the meringue just melts in your mouth! For the crust, I used my Lemon Bar base rather than a traditional pie crust, so it was more of a cookie base – my kind of pie! Take a peek at the ‘mini pies’ posted below, they were divine…
- 1/2 cup butter, softened
- 1/4 cup granulated sugar
- 1 cups all-purpose flour
- 1 tsp vanilla extract
- 1 extra deep pie plate
- 1 1/2 cup water
- 2 lemons, juiced
- zest of 1 lemon
- 1/4 cup all-purpose flour, sifted
- 1 1/4 cup granulated sugar
- 1/4 cup cornstarch, sifted
- 1/4 tsp salt
- 2 tbsp unsalted butter
- 5 eggs yolks
- 5 egg whites
- 1/2 cup granulated sugar
- Preheat the oven to 350° F.
- To prepare the crust, use an electric mixer to blend together the softened butter, vanilla, sugar, and flour.
- Press it into the bottom of an extra-deep pie pan
- Bake the crust for 20-25 minutes or until light golden brown.
While you’re waiting for the base to bake, start preparing the lemon filling:
- Crack your eggs, seperate the yolks from the whites. Place the egg whites in the refrigerator, you will need them later. Set the egg yolks aside on the counter, you will need them in step #6
- Zest one lemon into a small bowl. Cut both lemons in half and juice them, using a strainer to catch the seeds and pulp. Add the 1 1/2 cup of water to this bowl and set aside.
- In a medium saucepan, whisk the sifted flour, sugar, cornstarch and salt together.
- Add the lemon mixture to the saucepan and stir until combined.
- Turn the stove on med/high heat and bring the mixture to a boil, stirring constantly.
- Add a few tablespoons of hot lemon mixture to the bowl of egg yolks, whisking it in quickly. (You are tempering, so you don’t cook the eggs). Then, add the yolk mixture back into the saucepan with the lemon mixture, still stirring continually.
- Turn off the burner, remove the pot from the heat and add the 2 tbsp of butter, stirring until combined.
- Pour the filling into the baked pie crust and set aside while you prepare the Meringue.
To prepare the Meringue Topping:
- Grab those egg whites you set aside earlier. Place them in a mixing bowl and beat them until they are foamy.
- Add the granulated sugar, 1 tablespoon at a time. Beat until stiff peaks form, scraping the sides of the bowl to ensure the sugar is properly incorporated. Use the meringue immediately, do not let it sit out on the counter.
- Use a spatula to spread the meringue on top of the lemon pie filling, covering the pie so you don’t see any filling peeking out. If you work quickly and add the meringue to the pie while the lemon filling is still hot, it helps to cook the meringue from the bottom too.
- Use a spatula to form peaks on the pie. When you bake, these peaks will brown lightly.
- Place the pie back into the oven for 9-11 minutes. Watch it closely, or your oven may burn the meringue if the temp is too hot.
- Cool the pie on a wire rack for 3-6 hours. DO NOT place the pie in the refrigerator while it’s warm or it creates condensation and the bottom of the pie will fill with fluid and make the crust soggy.
- Wait until the pie has cooled completely before cutting into it. (You need to give the lemon filling time to settle so it doesn’t ooze when you cut into the pie.)
**I also baked a batch of these cute miniature lemon pies in tart shells pans. To bake the mini tart shells using the crust mentioned above, bake the crusts for 12-14 minutes @ 350°F. For 20 tart shells, you will need the 5 egg whites and 1/2 cup sugar for the meringue. To bake them with the meringue topping, place in the oven for about 7-9 minutes or until lightly browned and the tips are a bit darker that the wrest of the meringue. WATCH THEM CLOSELY so they don’t burn!