Ok. So... this past week my little family of 3 was snowed in the house for almost 4 full days. It started with ice. And not just a little ice... like 2 inches of pure ice....
(proof) That stuff was thick!
And just as we thought it might melt and all would return to normal... we got snow...
(proof) Real, white, powdery snow! Like 4 inches of it!
So now we have 4 inches of snow on top of 2 inches of ice.
This is TEXAS y'all! We do not do well with ice or snow.. or the combo pack. So of course, schools were closed, work was closed, town hall was closed, Chipotle was closed!!!!!... #snomg2011 #snowpocalypse..... whatever you want to call it... it was terrible.
Oh and, it was SuperBowl weekend and I live in Dallas. Um. Um. Um.
Needless to say... I did not dare leave my house. That is all too much cray cray for me.
So I cooked! And cooked. And cooked some more. Chili, cornbread, taco soup, nachos, eggs, bacon, cinnamon rolls (3 times!), sausage balls, olive tapenade crackers, eclair cake, brownies, movie theater cookies, 7 layer dip, 5 layer dip..... just to name a few...
I have already shared a few of those with you and I want to share another! I kind of always have Pillsbury pie crust in my refrigerator and I had some pie filling left over from the mini cheesecakes so I decided to make some adorable little pies.
I used 3 different types of pans. Mini muffin pans, regular muffin pans and a small vintage pie tin a friend gave me.
I used 3 different sizes of round cookie cutters. Small- 2 inches. Medium- 2 1/2 inches. Large- 3 1/2 inches. They can also be used as biscuit cutters.
My trusty Pillsbury pie crust...
And pie filling.
Because I was using it for miniatures, I beat the filling with an electric mixer to break up the larger fruit pieces.
Oh and... a couple of egg whites to seal the edges. A paint brush works well.
I started with the mini muffin tin. Of course! This technique is exactly what I did for the bottom crust of the mini meringue pies.
I used the medium cookie cutter for the bottom crust and the small cutter for the top crust.
You do not have to prick holes in the bottom of this crust because you are baking it with the filling already inside..... not like the meringue pies.
I also did a mini lattice top crust. It's sooooo cute and easy. Just cut the strips, measuring them as you go, lay them on top of the pie, then weave them into each other. Over, under, over, under. Cut off any hanging edges and press together. Coat with egg white.
Bake these on 350 for 12-15 minutes. Or until the crust turns golden brown.
I'll give you a little sneak peak at how these turned out.... Adorbs!!!!!!!
Now for the regular muffin tins. I seem to lose interest after the minis... hahahaha! And that mini lattice! OMGoodness!
Ok.. focus... focus.... The steps are the same EXCEPT I used the large cutter for the bottom crust and the medium cutter for the top crust. Because the cups are much bigger I also had to spread the bottom crust a bit before placing into the cup.
I did a lattice top on the larger pies too. Cutie.
Bake these on 350 for about 15 minutes.
See how cute side by side!
Now for the vintage pie tin. You know I said I had made brownies earlier....
Well, I knew I would be tired of regular fruit pie by the time I got around to eating this one... so I put some brownies on the bottom!... show and tell...
or I guess, this would be tell and show.... whatevs.
I put cherry filling on top then used my "Ace of Hearts" mini cookie cutters for the top crust.
I baked this one on 350 for almost 20 minutes.....
and it was quite delicious.
Now, remember I had been cooped up in the house for 3 days at this point. I was very bored. And a little delirious.... I think.
Anyways, this turned into a rather lengthy photo shoot. Also ended with me grabbing lots of my miniature vintage items to use as "styling props".... delirious indeed.
Here goes another Tell and Show! Hope you enjoy!
I told you I was delirious!
Oh and... I should also tell you... that mini lattice cherry pie... the one right above this line.... is now sitting in that mini cookie dish with my piece of Texas shaped pecan pie crust.
I'm sorry guys... they are just way too cute to eat!