Mini Pies

My husband was going on a "man weekend," and asked if I would make a dessert platter for him to bring.  Of course I was super excited because that means I get to try out new recipes, and of course make some tried and true as well!

For one of the desserts I used my favorite blueberry pie recipe, just scaled down!  You can use any pie filling, just make sure to chop the fruit much smaller.  I used the small wild maine blueberries as opposed to the regular size!
 

Mini Blueberry Pies

1/4 cup plus 2 tablespoons of sugar
2 tablepoons cornstarch
1/2 teaspoon cinnamon
1/4 cup water
2 cups wild maine blueberries
1/2 tablespoon lemon juice
1 rolled out double pie crust
1 egg and 1 tablespoon water
coarse sugar




Preheat oven to 375 degrees.

In small saucepan combine sugar, cornstarch, cinnamon and water.  Bring to a boil over high heat and boil until thickened (it will end up with an almost gel like consistency.)  Remove from heat and cool completely. 

In medium bowl combine blueberries and lemon juice.  Add cooled mixture to berries.  Set aside.

Using a 2 inch across round cookie cutter cut out circles of dough and press them into each cup of a mini cupcake pan.  Repeat until all cups are filled.  Save dough scraps.

Fill each cup with the fruit filling.  Using the dough scraps you can make a lattice top or you can leave them as is.     

Whisk together egg and water.  Brush pies with egg wash and sprinkle with sugar.

Cook for 15-20 minutes at 375.