Mini Red, White & Blue American Pies

When it comes to traditionally American food, pies reign supreme. They sit right at the top of the list, just before s’mores and chocolate chip cookies, but a smidge after hamburgers and hot dogs.

Today, I have a special treat for all you hungry people out there – Mini Red, White & Blue American Pies! With blueberries and strawberries at the peak of their season, it’s the perfect time to create fruity, patriotic desserts that will impress your taste buds and your guests.

This week seems to be all about pies for me. I recently made some mouthwatering chicken pot pies (stay tuned for the recipe!) and now I find myself perfecting my apple pie filling once again. It all started a few years back, during my early days as a fledgling blogger when I experimented with apple pie cookies.

Little did I know then that these fillings would become the basis for many pie creations to come.

Here’s What You Need

• Blueberries: Provide fruity and vibrant filling for the mini pies.
• Strawberries: Add a sweet and tangy flavor to the pie fillings.
• Apples: Provide a classic and comforting taste to the pies.
• Sugar: Sweetens the fillings and balances the tartness of the fruits.
• Fresh Lemon Rind: Adds a bright citrus flavor and aroma to enhance the fruit fillings.
• Fresh Lemon Juice: Provides acidity to balance the sweetness and enhance the fruit flavors.
• Cornstarch: Acts as a thickening agent to give the fillings a desired consistency.
• Pie Crusts: Form the base and top crusts of the mini pies, providing a delicious pastry texture.
• Nutmeg: Adds warm and aromatic notes to the fillings, complementing the fruits.
• Cinnamon: Enhances the flavor profile of the fillings with its warm and comforting taste.
• Water: Used to create a cornstarch slurry, which helps thicken the fillings.
• Egg: Whisked with water to create an egg wash that gives the pie crusts a beautiful golden color when baked.

USA USA USA

To start, let’s dive into the blueberry filling.

Now, I must confess, I’m not particularly fond of blueberries. However, in the spirit of culinary exploration, I decided to give this filling a whirl. I began by adding fresh blueberries to a pan along with 1/3 cup of sugar. Over medium-high heat, I watched as the blueberries gradually released their moisture, creating a luscious sauce.

Once the blueberries started to lose their moisture, I whipped up a mixture of 1 tablespoon of corn starch and 1 tablespoon of water. This mixture helps thicken the filling. Adding it to the pan, I brought everything to a bubbling boil for a few minutes, then reduced the heat to a simmer.

Before removing it from the heat completely, I added a touch of cinnamon and some lemon rinds to enhance the flavor.

Then bring to a bubble for a few minutes before reducing the heat and simmering for a few moments prior to removing from the heat completely.

To preserve the texture and avoid ending up with a mushy filling, I incorporated some fresh berries back into the mixture. I allowed the blueberry filling to cool while I moved on to the next fruity creation.

Strawberry Filling: Sweet and Summery

Now, let’s prepare the strawberry filling using the same method as the blueberries. I added fresh strawberries to a pan with 1/3 cup of sugar and watched as the sugar melted and the strawberries softened, releasing their tantalizing juices.

I then introduced the water/cornstarch mix, stirring it in gently.

Once again, I brought the mixture to a bubble for a minute or two, followed by reducing the heat to a simmer.

After removing it from the heat, I poured the strawberry filling into a small bowl and stirred in some lemon juice, lemon rinds, and a handful of fresh chopped strawberries for an extra burst of flavor.

In a few minutes, the sugar will melt and the strawberries will soften and lose their moisture. Add in the water/cornstarch mix and stir.

Apple Filling: Classic and Comforting

Now, for the classic apple filling.

I utilized my trusty apple corer to ensure consistently sized apple pieces, but a rough chop will do just fine. I added the apples to a pan with some sugar, stirring until the sugar melted and the apples softened.

The key here is to prevent the apples from browning, so I gave them a quick spray of lemon juice as they cooked.

Next, I added the water/cornstarch mixture, allowing it to come to a bubble and thicken the filling.

Finally, I poured the apple mixture into a bowl and added fresh apples, a sprinkle of cinnamon, and a dash of nutmeg to heighten the flavors.

The Art of Cooling and Assembly

Before moving on to assembling our mini pies, it’s essential to let all three fillings cool to at least room temperature. If the fillings are too hot, they will cook the bottoms of the pies before the rest, resulting in a soggy texture that won’t hold its shape.

Once the fillings have cooled down, it’s time to prepare the mini pies. I cut out small circles (or you can get creative with shapes like flowers) and pressed them into a greased muffin tin. These little crusts will serve as the base for our delicious fillings.

Carefully fill each pie with the desired filling, making sure not to overfill. Then, cover the tops with smaller circles (or flowers) of dough. If you want to take it up a notch and show off your baking skills, try weaving a basket pattern for each individual muffin.

To give our pies that appetizing golden color, brush the tops with an egg wash before placing them in the oven.

Baking Time: The Sweet Aroma of Patriotism

Preheat your oven to 425°F and pop the pies in for around 15 minutes. Keep an eye on them; they should be done when the fillings are bubbling and the tops have a slight browning.

As the mini pies cool, you can add an extra touch of sweetness by sprinkling some sugar on the tops. However, be patient and let them cool sufficiently in the muffin tin before attempting to remove them.

Placing the tins on a cooling rack for an hour or two will ensure the pies set properly, allowing the tops and bottoms to cool evenly.

To help release the pies from the tin, use a knife around the edges. It also helps to grease the muffin tin well before baking to prevent any sticking.

Helpful Tips & Tricks

• Chill the pie crusts: Before rolling out the pie crusts, it’s helpful to chill them in the refrigerator for at least 30 minutes. This helps prevent the crust from becoming too soft and ensures a flaky texture.
• Thicken the fillings properly: When preparing the fillings, make sure to cook them long enough to thicken properly. If the fillings are too runny, the pies may turn out soggy. Simmer the fillings until they reach a thick consistency to prevent this.
• Grease the muffin tin well: To prevent the pies from sticking to the muffin tin, ensure that you grease the tin thoroughly before placing the pie crusts. This will help with easy removal once the pies have cooled.
• Allow sufficient cooling time: It’s crucial to let the mini pies cool completely before attempting to remove them from the muffin tin. This helps the pies set properly and maintains their shape. Be patient and resist the temptation to remove them too early.
• Experiment with decorative crusts: While the recipe suggests using small circles or flower-shaped cutouts for the pie crusts, feel free to get creative! Try different shapes or even a lattice design for an extra special touch.
• Serve with whipped cream or ice cream: Enhance the deliciousness of these mini pies by serving them with a dollop of whipped cream or a scoop of your favorite ice cream. The creamy addition pairs wonderfully with the fruity fillings.

Happy Fourth of July, Hungry People!

Now, you can serve these delightful mini pies hot or cold, but they are best enjoyed with a heaping dose of FREEDOM!

USA! USA! USA!

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