Custard pie recipes could seem simple. However they do come with some problems. How do we fix them? How do we know when the custard pie is done?

• What makes a custard pie?
• How to make a creamy custard.
• Stop the custard from burning.
• My favorite custard pie pan.
• And more pie tips.

Mini pies make a great gift

This recipe is for six mini pies, eat one and save the rest

Set the mini pie trend with these cute Peach Pies. The sweet, delicate flavor of summer peaches paired up with raspberries create a beautiful scented pie. Wave this mini pie in front of their face and they will follow you.

The most important step in making a great peach pie is choosing good fruit. If you can get tree ripened peaches. The aroma is just out of this world.

Peach Raspberry Mini Pie Recipe

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The sweet, delicate flavor of summer peaches paired up with raspberries create a beautiful scented pie.

Ingredients

• 2 cups fresh or frozen peaches
• 1/2 cup fresh or frozen raspberries
• 1/4 teaspoon teaspoon fresh lemon zest
• 1 Medium fresh-squeezed lemon juice
• 3/4 cups cup sugar
• 1 tablespoon tapioca flour
• 1 tablespoon cornstarch
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 pinch salt
• 1 tablespoon cold unsalted butter (dotting top)

Note

Peaches release a lot of juices when they cook. These juices could give your pie a soggy bottom. To prevent this step up on the thickening with more cornstarch or tapioca.

Directions

1.	Prepare the pie dough for the mini pies: Roll the dough, cut out large circles and line six cups of a 12 cup muffin pan. Be sure to butter and a 9-inch pie plate with the bottom crust. Roll out the remaining dough for the top crust. Chill the pastry. Preparing the muffin pan for mini pies.
2.	Preheat the oven to 400° F.
3.	Pour the fresh-squeezed lemon juice in the bottom of a large bowl with your frozen peaches and raspberries. Add your lemon zest to the bowl and toss.
4.	In a separate bowl, mix together the sugar, cornstarch, tapioca flour, cinnamon, nutmeg and salt. Add them to the peaches just before you want to bake the mini pies, mix gently.
5.	Scrape the filling into the dough filled cups, dot with butter and cover it with the second crust.
6.	Crimp the top crust to the bottom by pinching gently; chill the pie for 15 minutes or longer. Cut vent slits in the top crust. Egg wash the top and sprinkle with sugar.
7.	Place the muffin pan on a baking sheet and bake for 10 minutes at 400° until the crust looks dry, blistered, and slightly blonde. Turner the oven down to 350°F, and bake for at least 20 to 30 minutes more or until the crust is golden brown, and visible juices are thickened and bubble slowly through the slits in the top crust.
8.	DO NOT remove while the mini pie is hot. Cool the pies before removing from the cupcake pan for at least 30 minutes. Need more help?
9.	Store the pie uncovered in a cool place up to three days.

Mine pies do come with new problem. How do we fix them? Stay tune to Mini Pie Recipes Piecast for these tasty tips.

• Mini pies do have their problems?
• There are new baking rules.
• Mini Pie filling is just too hot.
• Mini Pies are fast.
• Mini Pies in muffin pans.
• Life saver – mini pie handles.

Do not worry over Tiny Pie Problems

Mini Pie Problems - The baking rules have changed

Mini pies do have their problems. If you search the internet you will see what the problem is.

So there are some new rules to follow with small pies. The baking game has changed compared to a full size pie.

Battle between the Filling and the Pie Crust

With full size pies the crust tends to cook prior to the filling which is what you want. If the filling is not cooked, all you need to do is turn down the temperature. This allows the filling to cook without burning your crust.

The opposite is true for mini pies. The filling cooks first, bubbles all over the place and destroys your top crust by lifting it off your tiny pie. It tries to blow it up, cracking and breaking up the top crust. There goes the appearance.

I bet you want to know what to do to fix this problem. To slow down the cooking of the filling we need to cool it way down.

Try freezing the mini pie first before baking

These small pies are very convenient for on the go eating: picnics, lunch bags, sidewalk snacks, fishing, bike rides, any place for finger food. Before baking your mini pies freeze them solid. Put them in the freezer the night before baking. When it comes time to bake them, take out of the freezer only what you plan to eat that day and put them directly into a preheated oven.

Why this works. The pastry will thaw and cook first since it gets the heat first. Since the filling is frozen, it will need to thaw first before it starts to cook. So this will give your filling 15 minutes more time to cook. Hopefully this will buy you enough time to completely bake your crust.

Mini Pies go from oven to mouth in less time

Mini pies can be easier to make and inexpensive, cheap. These pies cooks faster and are perfect for giving as gifts to family and friends.

These pies are not only quicker to cook but also take a shorter time to cool.

The pie filling can hold a lot of heat and take a very long time to cool down. However, the good news about mini pies is that the filling is not as deep, so the will tend to cool down faster. about 20 to 30 minutes if done in the refrigerator.

What this means is you get to eat your mini pie sooner, and you do not need to plan so far in advance to bake a pie.

Six inch - The ideal pie

The exception to this is the 6 inch pie. It is just the right size so that the filling and the crust cook almost at the same time. This is only true for an all-butter pie crust. Lard or shortening will take longer.

For this reason 6 inch pies are my favorite when you want to impress your girlfriends, to bake a perfect pie where the crust is tender and the filling is thoroughly cook.

Mini pies have the same issue with full pies in that the crust edges want to brown quicker than the rest of the crust top. However, a pie crust shield can not be purchased for this size. And when you use a muffin pan to bake mini pies, it is almost impossible to get a multi hole pie crust shield.

Wash that mini pie

This leads into another problem that got discovered by accident. Certain pie crust washes slow down the baking of the crust even more. This is especially true with egg washes. They really slow down the baking of your pie crust. The extended time in the oven will cause your filling to boil over and out of your tiny pie.

Muffin pan for small pies

We use a muffin pan to bake mini pies. To make this work, the pies need to be removed from the muffin pan. You can not just turn the pan upside down to remove the pies unless you want a mess.

Using a fork or knife to pry the pie might destroy your delicate flaky crust. Then you have a messy mound of pie filling and pastry. This will not work.

Mini Pie Recipes use less of the ingredients

Mini pies use less of the ingredients. This means two things. One, they are cheaper and if you want to use fancy or special ingredients you do not need as much.

Do not need a big oven for small pies

Another thing special about these mini pies is that you do not need a standard conventional oven to bake these little bundles of joy. If you have a decent toaster oven you are good to go. Are you in college? Then bake a fresh pie in your room.

Mini pie handles

Before placing the pie crust in the muffin cups, place a strip of parchment paper in the cups of the pan. You will use this as handles to remove the mini pies. This technique works for the most delicate pie pastry you can bake.

There is a proper way to remove your mini pies from the pan. When it is time to remove the pies you, do not just remove the pies by lifting them out of the pan. If your crust is as flaky and delicate as mine, they will fall apart.

Twist then lift the pies

So first loosen the edges with a knife or specula. Hold both ends of the parchment paper firmly, give the pies a slight twist until they rotate freely in the pan. You may now remove the pie gently from the baking cups without any trouble.

If you are not using a nonstick muffin pan or mini pie pan, be sure to butter the insides or use a nonstick cooking spray before placing your pie dough.

Roll the mini pie dough thinner

Due to the size of these tiny pies, you want to roll out the dough somewhat thinner than you would a full size pie. Roll the dough on a very cold surface to about 3/16-inch in thickness. Dust it with flour if it starts to stick and brush off the excess.

• What is a mini pie?
•  A great convenient food for all.
• Mini Pies for busy people.
• Petite Pies offer portion control and variety.
• Girl, keep it clean with mini pies.
• No big oven needed for small pies.
• Have fun with your mini pies.