Go Back Email Link
–+ servings
american pies usa 1

Mini Red, White & Blue American Pies

The Starving Chef
Sweet and tangy fruit fillings of blueberries, strawberries, and apples, nestled in flaky pie crusts, perfect for patriotic celebrations.
Print Recipe Pin Recipe Save Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Cool 1 hour 20 minutes
Total Time 2 hours 35 minutes
Course Dessert
Cuisine American, Pie
Servings 24 mini pies

Equipment

Ingredients
  

  • ¾ cup blueberries
  • ¾ cup strawberries diced
  • ¾ cup apples chopped
  • 1 cup sugar divided into 1/3 cups
  • 3 tablespoons fresh lemon rind one tablespoon per filling
  • 3 tablespoons fresh lemon juice one tablespoon per filling
  • 3 tablespoons cornstarch one tablespoon per filling
  • 3 pie crusts
  • 1 tablespoon nutmeg separated into 1/2 tablespoons
  • 1 tablespoon cinnamon separated into 1/2 tablespoons
  • 1 tablespoon water + 1 egg whisked

Instructions
 

  • In a small pan over medium-high heat, add ¾ cup blueberries and 1/3 cup sugar. Stir constantly as the sugar melts and the blueberries lose their moisture.
  • Mix together 1 tablespoon water and 1 tablespoon of cornstarch in a bowl, then pour into the pan with the blueberries and sugar.
  • Bring to a boil for 1-2 minutes before reducing the heat to a simmer for an additional 1-2 minutes or until the filling has thickened. Remove from heat and pour into a bowl.
  • Repeat steps 1-3 for the strawberries and apples. Clean the pot between each filling.
  • Once the fruits are cooked and in their respective bowls, add ½ tablespoon of nutmeg and ½ tablespoon of cinnamon into the blueberry and apple mixes.
  • In all three mixes, add 1 tablespoon of lemon juice and 1 tablespoon of lemon rinds. Stir to combine, then let the fillings cool to room temperature.
  • Roll out the pie dough once the fillings are just warm to the touch. Use a circle or flower-shaped cookie cutter to cut out the pie bottoms. Press each bottom into a greased muffin tin.
  • Preheat the oven to 425°F. Spoon 1-3 tablespoons of each filling mix into the individual pie bottoms or until each bottom is about 2/3 full. Cover the tops with smaller circle or flower-shaped pie cutouts. Brush the tops with the egg wash mixture.
  • Bake each muffin tin for 15 minutes or until the tops are golden brown.
  • Let each tin cool completely before attempting to remove the pies. Early removal might break up the pies! Serve with a heaping side of freedom and enjoy!
Keyword apples, blueberries, pie, pie crust, strawberries
Tried this recipe?Let us know how it was!