Today Show: Siri Pinter Muffin Tin Fruit Pies Recipe

Today Show: Siri Pinter

Siri Pinter shared a sweet idea for Muffin Tin Fruit Pies in the Today Food kitchen. One great thing about these Fruit Pies is that you can use whatever fruit happens to be in season.

“Who doesn’t love an individual-sized dessert?” Siri Pinter said. This is one time you can eat a whole pie and not feel bad about it. Also, you can save a lot of time for yourself by grabbing a two-pack of store-bought pie crusts instead of making your own.

Today Show: Siri Pinter Muffin Tin Fruit Pies Recipe Ingredients

• 3 pints Blueberries (or use 2 lb peeled, cored, diced Granny Smith Apples)
• 2 tbsp Unsalted Butter
• 1 tbsp Cornstarch
• 1/4 cup granulated Sugar
• 1/4 tsp Cinnamon

Crust Ingredients

• 3 cups All-Purpose Flour
• 1/4 cup Ice Water (+2 tbsp)
• 1 tbsp White Vinegar
• 1 tbsp granulated Sugar
• 16 tbsp chilled Unsalted Butter (in 1/2” cubes)
• 1/2 tsp Kosher Salt

Siri Pinter: Today Show Muffin Tin Fruit Pies Recipe Directions

1. Start by making the crust. In a food processor, combine sugar with flour and salt. Once those are sifted together, add butter. Pulse in short bursts until the butter is pea-sized and the flour is mealy.
2. With the food processor on, add 1/4 cup water with vinegar. Use the additional water if needed to moisten the dough.
3. Transfer dough to a mixing bowl. Arrange two plastic wrap sheets on a clean prep surface.
4. Divide the dough into two equal portions. Shape each into a disc. Wrap these in the plastic sheets and refrigerate for at least an hour (up to 24 hours).
5. Make the filling. Start by mixing fruit with butter, sugar, and cinnamon in a saucepan. Stir together until butter melts. Then cover and cook about 11 minutes, until the fruit is soft.
6. Whisk cornstarch in 1 tbsp water. Add this to the fruit mixture. Cover and cook for another few minutes, until the liquid thickens.
7. Let the filling cool at least 15 minutes before using (keep in the fridge up to three days).
8. Use cooking spray to prepare the wells of a muffin tin.
9. Roll out one of the dough portions into a 12” x 14” rectangle. Use a 4 1/2” round cookie cutter to cut out 12 rounds from the dough.
10. Press a dough round into each well of the muffin tin, making sure it comes up over the edges. Place the muffin tin in the freezer for about 15 minutes.
11. Preheat the oven at 400 F.
12. Roll out the remaining dough and use a 3 1/2” cookie cutter to make 12 more rounds.
13. Add 2 tbsp of filling to each of the wells. Top them off with the small rounds. Press gently around the edges to seal the filling inside the dough.
14. Use a knife to cut slits in each of the tops for venting.
15. Bake 20-25 minutes, or until golden brown. Let cool for 15-20 minutes in the pan. Use a knife to loosen the edges of the mini pies so they’re easier to remove.
16. Serve hot or let cool to room temperature.