Mini Cherry, Apple and Pecan Pies
By 
Makes 18 mini pies
You’ll Need
- 24 frozen mini pie shells, or pastry equivalent
- 2 Tbsp cream
- Granulated sugar
- Flour (for dusting counter)
- 1 cup diced apples (peeled)
- 2 tsp all-purpose flour
- 1 Tbsp granulated sugar
- ½ tsp cinnamon
- 1 tsp lemon juice
- 1 cup pitted fresh cherries, sliced
- 3 Tbsp granulated sugar
- 1 tsp lemon juice
- 2 tsp all-purpose flour
- ¼ tsp almond extract
- ¼ cup maple syrup
- 2 Tbsp brown sugar
- 1 egg, lightly beaten
- 1 Tbsp butter, melted
- ¼ tsp vanilla
- 1 cup + 2 Tbsp pecan pieces
Prep and Cook
- Preheat the oven to 375°F. Remove the pie shells from their packaging and thaw at room temperature for 5 minutes. Place 18 shells on a baking sheet and set aside.
- To make the apple pie filling, combine the ingredients in a small bowl and mix well. In a separate bowl, mix together the ingredients for the cherry pie filling, and in a third bowl do the same for the pecan pie filling.
- Fill 6 of the mini pie shells with the apple filling, 6 with the cherry filling and 6 with the pecan filling, dividing the mixture evenly between the shells.
- Remove the pastry from the remaining 6 pie shells and knead it together to form a ball of dough. Lightly dust your counter or work surface, and gently roll out the pastry. Cut 12 stars from the dough (you may need to re-roll some of it to get the number of stars required); place 6 of them on the apple pies and 6 on the cherry pies (these are the sheriffs' badges).
- Lightly brush the stars with the cream and dust each with some of the granulated sugar.
- Bake the pies for 20 minutes, or until the pastry is golden brown and crisp. Remove from the oven and cool to room temperature before serving.
