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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.
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Blueberry Apple Mini Pies for Pi Day
Ingredients
- 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
Instructions
- Preheat oven to 425º. In a large bowl combine blueberry pie filling and diced apples.
- Roll pie crust dough ¼ 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
Mardi@eatlivetravelwrite
I have those custard cups too Barbara and I totally will be making mini pies in them sometime soon. What a fabulous idea!
Katrina
Cute and yum! I just made a Dutch apple pie yesterday. Love your little minis!
Becky at VintageMixer
These might be your best photos yet! I love the berry mixture dripping over the sides.
Barbara
So nice! Thanks!
Chaya
Barbara, these are adorable. I am into minis because they are so much more fun to serve and personally, I think, they are more attractive. These are. I am sure they taste even better than they look and they look fantastic.
Brian @ A Thought For Food
Is it breakfast or dessert? It has fruit in it… so I’m going with breakfast. 🙂 This is making me drool all over my keyboard. Evil!
Barbara
I think the rule is if you have pie with a glass of milk it’s breakfast and if it’s topped with ice cream it’s dessert. 😉 Thanks!
Julie @ Willow Bird Baking
Adorable! Can’t wait to get my hands on one of those OBB cookbooks! Happy Pi Day 🙂
Anncoo
I love blueberry pie too that I even made one last week. Next time I will make this mini-pie looks so delicious and cute.
Blond Duck
I can’t believe I missed pie day! But I love the mini pies- perfect for our little household!
Rosa
Whta gorgeous little pies! That combi is just heavenly.
Cheers,
Rosa
Quyen - Kitchen Runway
Barbara — I love the combination of apples and blueberries – the apples always adds a nice texture to compliment the blueberries! I’m pretty jealous right now that you’re using a can of Lucky Leaf blueberry filling! I wished Lucky Leaf was available in my area -it’s so delicious! The individual pies are beautiful and a wonderful way to celebrate Pi day!
Barbara
You’re so right. The Lucky Leaf berry fillings are the best canned filling I’ve tasted.
Lorraine @ Not Quite Nigella
Mum they’re adorable! And I need a foodie’s calender to remind me of when these important food related days are!
Sue
Barbara, Your little pies are so adorable! More importantly(I think:)), I’m sure they taste great! This way I can eat a whole pie and not feel guilty:)
Sara @ Our Best Bites
Oh Barbara, I love it! What a great idea to use little bowls- and that filling looks fantastic. It was so great to finally meet you in person, thanks so much for coming to our little event!
-Sara
Christina @ Sweet Pea's Kitchen
How cute are these?! i have never seen them baked individually before. Looks super quick and easy! I have to make these soon..bookmarking the recipe! 🙂
Tina
These look perfect for a tea party – thanks for the recipe and the idea!
Mama Kelly aka Jia
Not only did you combine my two favorite pies but you served them so prettily. I must get custard cups!!!
tiffany ~food finery
so cute! i love pies in a jar… perfect size and even more fun than big pie!!!
Megan
These are adorable and delightful. I would love to have my own individual pie. And the pie in a jar is too cute. I’ll have to try that someday soon.
Thanks for linking to me. Your such a sweetie pie! LOL
Paula
Oh my heavens! You just made two of my favourite pies into one delicious pie! I love the pie in the jar idea but have yet to get some jars to make the pies. Your idea to use these little pyrex custard cups is great.
Nisrine M.
Happy Pi Day , Barbara. These pies couldn’t get any cuter.