Calling all dessert lovers and math enthusiasts! Get ready to transform your Pi Day celebration with these mouthwatering Blueberry Apple Mini Pies that are not just a treat for your taste buds, but a delightful mathematical tribute. Imagine biting into a perfectly golden, flaky crust filled with a symphony of sweet-tart blueberries and tender apples, all while celebrating the magic of π. These adorable mini pies are so delicious, they'll make even the most serious mathematicians swoon!
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 12 mini pies
Ingredients
- 1 cup blueberries
- 2 cups diced apples
- 1/2 cup sugar
- 1 tsp cinnamon
- 1 tbsp lemon juice
- 1 package pie crusts
- 1 egg (for egg wash)
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with butter or non-stick cooking spray.
- In a medium mixing bowl, combine diced apples, blueberries, sugar, cinnamon, and lemon juice. Gently mix until the fruits are evenly coated with the sugar and spice mixture.
- Unroll the pie crusts on a clean, lightly floured surface. Using a round cookie cutter or glass (approximately 3-4 inches in diameter), cut out 12 circles for the bottom crusts and 12 circles for the top crusts.
- Carefully press the bottom crust circles into each muffin tin cavity, ensuring the dough comes up the sides slightly and covers the bottom completely.
- Spoon the fruit mixture into each pie crust, filling each about 3/4 full to allow room for the top crust and prevent overflow.
- Place the top crust circles over each filled mini pie. Use a fork to crimp and seal the edges, creating a decorative border and ensuring the filling is enclosed.
- Cut small slits or a small pi (π) symbol on the top of each mini pie to allow steam to escape during baking.
- In a small bowl, whisk the egg to create an egg wash. Gently brush the top of each mini pie with the egg wash to create a golden, shiny finish.
- Place the muffin tin in the preheated oven and bake for 40-45 minutes, or until the crusts are golden brown and the fruit filling is bubbling.
- Remove from the oven and let the mini pies cool in the tin for 10-15 minutes. Carefully remove them using a butter knife or offset spatula.
- Transfer the mini pies to a wire rack to cool completely. Serve warm or at room temperature, optionally dusted with powdered sugar.
Tips
- • Use cold ingredients, especially for the pie crust, to ensure a flaky texture • Don't overfill your mini pies - leave some room for the fruit to bubble and expand • If you want extra precision (just like π!), use a kitchen scale to measure ingredients • Make sure to cut steam vents in your top crust to prevent soggy bottoms • For an extra golden finish, use a pastry brush to apply the egg wash evenly • Let the pies cool slightly before removing from the tin to help them hold their shape • These mini pies can be made ahead and reheated, making them perfect for party planning
Nutrition Facts
Calories: 180kcal
Carbohydrates: 28g
Protein: 2g
Fat: 8g
Saturated Fat: 3g
Cholesterol: 20mg
