I don’t know about you but I happen to love fruit pie for breakfast. Paired with a scrambled egg and a glass of milk, a piece of pie makes a pretty hearty first meal of the day. You can argue the high sugar content, yes. But everything in moderation, right? And actually, these mini pies are the perfect size if you’re worried about calories. But I’m getting ahead of myself…
Over the weekend, my roommates and I hosted a housewarming party for our recently met and current friends to share our new home with them. Since we had the house open all day, we provided all three meals. For brunch–for the party began at 11am–we served mini quiches, blueberry muffins, fruit, hand pies, coffee, orange juice and hot tea.
For the next couple posts I’ll be sharing how I made the hand pies (below) and the mini quiches!
Back to eating dessert for breakfast, these mini pies are the perfect size for popping into your mouth (though it may take a few bites). They’re made from premade pie crust and canned cherry pie filling but you could definitely make your own from scratch.
I love how easy these are to make and how cute their are! They kind of remind me of poptarts but better!
- 2 pre-made pie crusts
- 10 oz cherry pie filling (half a can)
- Biscuit cutter or round tumbler glass
- Rolling pin or long glass bottle
- Preheat your oven to 400F. Line a cookie sheet with parchment paper.
- Roll your pie crust out on a lightly floured surface. Cut out circles from the crust with your glass or biscuit cutter and stack them aside with a bit of flour in between to keep them from sticking together (you could also use waxed or parchment paper).
- The leftover pie crust you can re-roll and use one more time.
- Once all the circles are cut, grab one and roll it out a little thinner on a flat lightly floured surface.
- Pick it up gently and hold it in your non-dominant hand. Plop 1-2 tsp of cherries in the middle of the circle. Pinch the sides with both hands into a half moon shape. Place on cookie sheet and crimp edges with a fork.
- Finish rest of circles and place all on cookie sheet.
- If desired (to make crust shiny), brush each pie with raw egg white and sprinkle with raw sugar.
- Bake hand pies for 15 minutes until bubbly and golden brown; let pies cool slightly before removing from cookie sheet.
- Yield: about two dozen