Miniature Pies

CrustIngredients:

• 2 ½ cups all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon salt
• 2 ½ sticks unsalted butter
• 6 tablespoons cold water

Instructions:

1. In a food processor, pulse the dry ingredients together twice.
2. Transfer to a mixing bowl and place 1 stick of butter, cut into ¼ inch pieces, on top.
3. With your hands, blend the butter into the dry mix, adding cold water as needed.
4. Add the remaining butter and form into a ball.
5. Chill for a minimum of 2 hours prior to rolling out and baking.
6. Each filling recipe yields 12 cup pies.

Pumpkin Pie FillingIngredients:

• ¾ cup sugar
• 1 ½ teaspoons pumpkin pie spice
• ½ teaspoon salt
• 1 can (15 oz) pumpkin puree
• 1 ¼ cups evaporated milk
• 2 beaten eggs

Instructions:

1. In a large mixing bowl, combine all ingredients.
2. Ensure the eggs are fully incorporated into the mixture prior to baking.

Pecan Pie FillingIngredients:

• 1 cup brown sugar
• ¼ cup granulated sugar
• ½ cup butter
• 2 eggs
• 1 ½ teaspoons flour
• 1 teaspoon milk
• 1 teaspoon vanilla extract
• 1 ¼ cups chopped pecans

Instructions:

1. In a saucepan over low heat, melt the butter and stir in the sugars.
2. In a separate bowl, whisk together the eggs, milk, flour, and vanilla.
3. Combine both mixtures and fold in the chopped pecans, ensuring they are well coated.

Apple Pie FillingIngredients:

• 2 tablespoons lemon juice
• 3 pounds of baking apples
• ⅔ cup sugar
• ¼ cup unsalted butter
• ¼ teaspoon ground cinnamon
• A generous pinch of ground nutmeg
• 1 large egg

Instructions:

1. Peel, halve, and core the apples, then slice them as desired. Toss the slices with lemon juice, followed by the sugar.
2. Melt the butter in a large skillet over medium heat.
3. Add the apples to the skillet, cooking and stirring until the sugar has dissolved and the mixture begins to simmer.
4. Cover and lower the heat, allowing the apples to soften and release their juices.
5. Drain the apples and return them to the skillet, cooking over medium heat until thickened and caramelized.

Chilled Chocolate Pie FillingIngredients:

• Chocolate pudding mix
• 3 cups of milk
• Whipped cream or icing, if desired

Instructions:

1. In a large bowl, blend the pudding mix with milk until fully combined.
2. Refrigerate for 2 hours to chill.
3. Before baking, pierce the crusts with a fork.
4. Allow the crusts to cool completely, then fill with the chocolate mixture and top with your choice of toppings.