I love pie! I look forward to Pi Day every year. Pi Day has been celebrated on March 14 every year for the last 22 years. I suppose some people really care about equations and pi, but for me it’s just a good excuse to eat pie.
The inspiration for these mini pies came from a great new cookbook from Our Best Bites. I was lucky enough to attend their recent book launch at Orson Gygi. This cookbook is filled with beautiful pictures, delicious recipes and great tips; and I love that it’s spiral bound.
Our best Bites most popular blog post (included in their cookbook) is Pie in a Jar. Since I didn’t have any of the wide-mouth jars that they use in the recipe, I decided to make them in 8 oz. Pyrex custard cups. It’s so fun to have an individual pie all to yourself!
My filling is a combination of canned blueberry pie filling and apples. I love the flavor of berry pie, but adding apples gives the filling more volume and a nicer texture. Using an apple peeler/corer makes it so easy and fun to peel and core apples. I love the little apple ringlets.
These little pies were scrumptious! A fabulous way to celebrate Pi Day.
- 1 21 oz. can blueberry pie filling
- 3 small gala apples, peeled, cored and diced
- 2 Pie Crust Doughs (either *homemade or store bought)
- Egg Wash:
- 1 egg
- 1 tablespoon milk
- Preheat oven to 425º. In a large bowl combine blueberry pie filling and diced apples.
- Roll pie crust dough 1/4 inch thick. Using a 4 inch biscuit cutter or round, cut 12 circles of dough. Put one circle in the bottom of each of six 8 oz. custard cups. Use the scraps of leftover dough to completely cover the inside of the custard cup. Trim the dough even with the top of the cup.
- Fill the pies with blueberry apple filling.
- Top the filling with a circle of dough. Use a fork to seal the edges of the top dough to the bottom dough. Cut slits in the dough to allow steam to escape. (If you'd like to cut a design in the top dough, cut it before placing it on top of the filling.)
- Whisk egg wash ingredients together and brush it lightly on to top crust. (You won't use all of the egg wash.)
- Bake at 425º for 15 minutes. Reduce temperature to 375º and continue baking for and additional 30 - 40 minutes until the pies are golden and bubbly.
- *Please see my Strawberry Pie post for my Perfect Pie Crust recipe and tips on making pie crust.
More great Pi Day recipes:
Pi Day… How to Celebrate (without being a math whiz) from The Changeable Table
Irish Beef Hand Pies from Megan’s Cookin
Strawberry-White Chocolate Cheesecake Hand “Pi” es from Culinary Concoctions by Peabody
Chicken Pot Pie from Barbara Bakes