Mini Cherry, Apple and Pecan Pies


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.


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