Fall Mini Pies

Fall Season is Here!!

If your looking to plan a seasonal party or just want to spice up your dinner party with a fall touch, these mini pies are the perfect addition. Mini pies are easier to serve and definitely cuter! And did I mention how easy they are?

Mini Apple Pies

INGREDIENTS

• 1 Pillsbury Cinnamon Roll Package with Icing
• 2 Apples (Cored & Finely Chopped)
• 2 Tablespoons Sugar
• 1 Tablespoon All-Purpose Flour
• 1 Teaspoon Vanilla
• 1/2 Teaspoon Ground Cinnamon

DIRECTIONS

Heat oven to 375 F. Spray muffin pan with cooking spray. Separate cinnamon roll dough into eight rolls. Press into each muffin cup surrounding the sides and bottom.

To make pie filling, stir apples, sugar, flour, vanilla, and cinnamon in a medium bowl. Divide mixture through out the crust lined muffin cups.

Bake 14-16 minutes; cool in pan for 5 minutes.

Place mini pies on serving plate and spoon icing over rolls.

Enjoy warm by themselves or serve with ice cream!

Mini Pumpkin Pies

INGREDIENTS

• 1 Package of 2 Pie Crusts
• 1 (15 oz.) Can Pumpkin
• 1 (14 oz.) Sweetened Condensed Milk
• 2 Eggs
• 1 Tablespoon Pumpkin Pie Spice
• 1 Teaspoon Vanilla Extract

DIRECTIONS

Heat oven to 425 F. Roll out pie crusts; using a 4 inch round cookie cutter cut twelve circles. Spray muffin pan with cooking spray and place dough circles in each muffin cup pressing to the sides. Roll out the rest of the pie crust and use any fall cookie cutter, such as a leaf or pumpkin, to use as a decorative top to the pie.

To make the pie filling, mix pumpkin, condensed milk, eggs, pumpkin pie spice, and vanilla in a medium mixing bowl. Divide mixture through out the crust line muffin cups.

Place fall leaf pie crust on top of each mini pie.

Bake 15 minutes. Lower oven temperature to 350 F; bake for 20 more minutes. Let pies cool for 30 minutes in pan; then another 30 minutes to cool after removing them from the pan.

Serve with cool whip for the perfect pumpkin treat!

XOXO,

Marissa