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.
Blueberry Apple Mini Pies for 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
Strawberry-White Chocolate Cheesecake Hand “Pi” es from Culinary Concoctions by Peabody
Chicken Pot Pie from Barbara Bakes