How Many Individual Pies Can You Make With One Pie Recipe

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Individual Wedding Pies

Prep 1 60 minutes 15 min
Total 3 60 minutes 15 min
Ingredients 21
Servings ix

Supercede your hymeneals cake with pie! This trio of classic pies with a twist volition be sure to please a crowd.

Ingredients

Crust

3 boxes (fourteen.one oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened equally directed on box
nine (5x1 5/eight inch) individual foil tart pans
1 tablespoon milk
2 tablespoons coarse sugar or granulated sugar

Blueberry-Ginger Filling

1/two cup sugar
1/4 cup all-purpose flour
iii cups blueberries
1 tablespoon finely chopped crystallized ginger
1 tablespoon lemon juice
1 tablespoon cold butter, if desired

Peach-Cinnamon Filling

1/2 cup sugar
1/4 loving cup all-purpose flour
1/4 teaspoon basis cinnamon
3 cups cutting-upward (1-inch pieces) fresh peaches (iii to 5 medium) or 3 cups cut-up (1-inch pieces) frozen peaches, partially thawed, drained
1 tablespoon lemon juice
ane tablespoon common cold butter, if desired

Crimson-Almond Filling

3/four loving cup sugar
one/3 cup all-purpose flour
4 cups pitted fresh sour cherries or 4 cups unsweetened pitted frozen tart cherries, thawed, drained
1 teaspoon almond extract
1 tablespoon cold butter, if desired

Steps

i

Heat oven to 425°F. On lightly floured work surface, unroll i pie chaff. Coil to 12-inch circle with rolling pin. With 6-inch circular cutter, cut 2 rounds from crust. Reroll scraps, and cut 1 additional round. Echo with remaining v pie crusts, for a total of xviii pie crust rounds. Place 9 rounds on lightly floured cookie sheets. Cover with plastic wrap; refrigerate until needed for superlative crusts. Fit remaining 9 rounds in bottoms and up sides of 9 ungreased tart pans, pressing firmly. With fork, prick bottoms and sides generously. Place tart pans on ungreased cookie sheets.
2

Utilise small letter of the alphabet- or heart-shaped cutter to cut small shapes from remaining pie crust scraps; identify on cookie sheets with tart pans. Prick with fork; sprinkle lightly with coarse sugar.
3

Bake tart shells and shapes 6 to 8 minutes or just until shells are dry (only partially baked) and shapes are gilt chocolate-brown. Remove shapes from cookie sheet.
4

To make blueberry pies: In large bowl, mix one/2 loving cup sugar and 1/4 cup flour. Stir in blueberries, ginger and 1 tablespoon lemon juice. Spoon into 3 chaff-lined tart pans. Cutting 1 tablespoon butter into small-scale pieces; sprinkle evenly over blueberries.
5

To brand peach pies: In large bowl, mix i/2 cup sugar, 1/4 cup flour and the cinnamon. Stir in peaches and i tablespoon lemon juice. Spoon into 3 crust-lined tart pans. Cutting one tablespoon butter into pocket-sized pieces; sprinkle evenly over peaches.
half dozen

To make ruby-red pies: In big bowl, mix 3/four cup sugar and i/3 cup flour. Stir in cherries and almond extract. Spoon into three crust-lined tart pans. Cutting one tablespoon butter into pocket-size pieces; sprinkle evenly over cherries.
7

Remove top crusts from refrigerator. Using small alphabetic character- or heart-shaped cutter, cutting 1 shape out of centre of each of the ix rounds. Cover each of the 9 pies with top crust; seal and flute. Brush tops with milk; sprinkle lightly with fibroid carbohydrate.
8

Place cutouts on cookie sheets with pies. Sprinkle cutouts lightly with coarse sugar. Bake cutouts 6 to 9 minutes or until golden brown, pies 30 to forty minutes or until crust is gilded dark-brown and filling begins to bubble. Cover pies with sheet of foil after fifteen minutes to prevent overbrowning. Absurd pies on cooling rack at to the lowest degree 2 hours. Garnish with cutouts.

Tips from the Pillsbury Kitchens

tip 1
This recipe can easily exist adjusted to serve more guests.
tip ii
If you don't have a 6-inch round cutter, use the top of a 6-inch diameter basin equally a pattern. Place the bowl upside down on the crust, and cut around the bowl using a precipitous paring knife.
tip iii
To hands chop crystallized ginger, sprinkle 1 tablespoon sugar on cutting board. Chop ginger on peak of sugar to coat gluey sides of ginger in sugar.

Nutrition Information

880 Calories, 33g Total Fat, 7g Protein, 139g Full Carbohydrate, 57g Sugars

Nutrition Facts

Serving Size: i Individual Pie

Calories: 880

Calories from Fatty: 290

Total Fat: 33g; fifty%

Saturated Fat: 13g; 67%

Trans Fat: 0g

Cholesterol: 20mg; 6%

Sodium: 700mg; 29%

Potassium: 280mg; 8%

Total Sugar: 139g; 46%

Dietary Fiber: 3g; 14%

Sugars: 57g

Protein: 7g

Vitamin A: xx%; 20%

Vitamin C: fifteen%; 15%

Calcium: ii%; 2%

Iron: 6%; 6%

Exchanges:

2 1/2 Starch; i Fruit; vi Other Carbohydrate; 0 Skim Milk; 0 Depression-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fatty Meat; half-dozen Fat;

*Percent Daily Values are based on a 2,000 calorie nutrition.

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Source: https://www.pillsbury.com/recipes/individual-wedding-pies/fe42326d-bd73-4db4-bc4e-900e4815e65a