We’re Ready

Bring on the zombie apocalypse. Or the collapse of the world as we know it.

Our freezer is stocked with (mini) pies and ready for anything. What half-crazed maniac (or starving zombie) wouldn’t prefer a piping fresh personal homemade pie over causing mayhem?

Awaiting baking: Apple, Blackberry, Blueberry, Cherry and Pecan Mini-Pies

*** Edited to add instructions ***

For a step-by-step in how to put together the mini-pies, please refer to my earlier post here.

I wanted to stock my freezer with (relatively) quick ready-to-go mini pies, so I prepared my pies, put the lids and rings on the unbaked pies and labeled with the pie type and baking instructions. Now whenever The Boy comments that he’d love some pie, I merely need to pull one of these suckers out of the freezer, remove the lid and ring, let it come to room temperature, and bake.

Filling recipes:

Apple Pie – makes 3 mini pies

• 2 baking apples (I used 1 small granny and 1 small gala), peeled and chopped
• Scant 1/4 c cinnamon sugar
• 1/4 c brown sugar (not packed)

Blackberry Pie – makes 2 mini pies

• 1/2 pint fresh blackberries
• 1/4 c sugar
• 1 t lemon juice

Blueberry Pie – makes 2 mini pies

• 1/2 pint fresh blueberries
• 1/4 c sugar
• 1 t vanilla

Cherry Pie – makes 3 mini pies

• 1 can pitted cherries (not pie filling)
• 1/2 c brown sugar (not packed)
• 1 c sugar
• 2 T flour
• 1 t vanilla
• 1/2 t salt

Pecan Pie – makes 3 mini pies

• 1/2 c pecans (whole or chopped)
• 3/4 c brown sugar, packed
• 3/4 c dark corn syrup
• 2 eggs
• 1/8 t salt
• 1/8 c unsalted butter,melted
• 1/2 t vanilla extract

Beat eggs with a wire whisk or fork until foamy. Add salt, butter, corn syrup, brown sugar and vanilla extract. Mix well. Pour into prepared mini pies, top with pecans.