Choose-A-Fruit Mini Pies

I liked the idea of little, individual, pies without the work or calories of the bottom crust, when I saw this recipe in the Pillsbury Home Baking cook booklet.  I did use homemade lard pie crust – if I have to roll out and cut the crust, I may as well mix it too – especially for only 66¢ for two crusts.  (Remember, I use unhydrogenated lard I purchase from our nearby locker plant.)  I’m giving the pie crust recipe too; it is the same one Myrna and I have used for 40 or 50 years.  Quick, easy, inexpensive and it tastes great – much better than purchased crusts.  I intend to try my homecanned apple pie filling next time I make these.              
                         Choose-A-Fruit Mini Pies
  1          pastry round -- for single pie shell (purchased or homemade)
  21        ounces  pie filling -- cherry, apple or blueberry
     1/2    teaspoon  almond extract -- for cherry filling (optional)
     1/2    teaspoon  cinnamon -- for apple or blueberry filling (optional)
  1          teaspoon  flour, all-purpose
              sugar -- for topping
Heat oven to 450°.  Roll out single pie crust or follow package directions for use.
Spoon 1/3 cup pie filling into each of six 6-ounce custard cups.
Using 3 1/2" cookie cutter, cut 6 circles from rolled out crust.  If desired, press fork tines around edges for decoration.  Cut slits in top.
Place on custard cups in 15 x 10 x 1" baking pan.  Sprinkle with sugar.
Bake at 450° for 20 to 25 minutes until golden brown.  Serve warm.
                    Farm Journal Pie Crust for 1 Crust
                        With Shortening
  1        Cup  Flour, all-purpose -- sifted
     ½    Teaspoon  Salt
  1/3 cup plus 1 tablespoon Shortening
  2 to 2 ½ Tablespoons Cold Water            
                        With Lard
  1        Cup  Flour, All-purpose -- sifted
     ½    Teaspoon  Salt
     1/3  Cup  Lard
Stir together the flour and salt.  Cut shortening or very cold lard into the flour and salt mixture until it is the consistency of small peas.  Add the water, a tablespoon at a time, tossing mixture lightly with a fork.  Add water to the driest part of the mixture each time.  The mixture should be just moist enough to hold together when pressed gently with a fork.  It should not be sticky.
Gather mixture into a ball; chill up to 30 minutes or until ready to fill and bake pies. 
Roll lightly with short strokes from center in all directions until the crust is about 1/8" thick.
Continue with pie directions.
To bake as a single crust, making edge as desired, pricking all over, chill in the pie plate 30 minutes while preheating oven, and bake at 450° for 10-15 minutes.
2011 Cost for single pie crust:  33¢ with purchased lard, 39¢ with shortening.

1 comment:

  1. with so many fresh fruits ripening now, this is the perfect recipe to have, thank you a million for sharing it! Gracie


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