Pies made in a cupcake pan. Marie's comments of 11-10-12: To make six mini pies, I used a muffin top pan, one Pillsbury refrigerated pie crust and a 21 ounce can of Wilderness country cherry pie filling. Used egg wash on the bottom and sides of crust, filled each with approximately 1/4 cup of pie filling, and baked for 25 minutes. Very nice pies!
Ruffle Edge Pie Crust: Used for a single- or double-crust pie. Trim pastry 1/2-in. beyond edge of pie plate (1 in. for a double-crust pie). Turn the overhanging pastry under to form the rolled edge. Position your thumb and index finger about 1 in. apart on the edge of the crust, pointing out. Position the index finger on your other hand between the two fingers and gently push the pastry toward the center in an upward direction. Continue around the edge. --Taste of Home Test Kitchen
[ Recipe: Apple Pie Spice ] More tasty fall spice treats. Ingredients: 4 tablespoons ground cinnamon; 1 1/2 teaspoons ground nutmeg; 1/2 teaspoon ground allspice; 1 teaspoon ground ginger; 1 1/2 teaspoons ground cardamom. Directions: Combine spices in a small bowl, mix well to combine. Store in a small jar or spice container. ~ from the amazing and beautiful mybakingaddiction... blog.