Mini pie desserts

As I mentioned yesterday,  I had a lot of eggs and one of the things I made was quiche (4 eggs, 1/2 cup milk, pre-made pie crust, and cheese, sausage, broccoli, spinach or whatever else you wanna add. Bake 45 minutes at 350.)

Well, the pre-made pie crusts come in packs of two. Since I was only using one for the quiche, I decide to use the other for dessert and make mini fruit pies.


What you’ll need:

Pre-made pie crust leftovers

Cream cheese


Fresh fruit or nuts (optional)

Bake it:

Use a round cookie cutter (or a wide mouth jar or cup) and cut an even number of circle from the pie crust. You can ball up the cuttings and re-roll in a 1/4-inch-thick sheet to cut more.

Spread the cream cheese on the circles.

On half the circles, pile on a few pieces of fruit or nuts, if using. I had blueberries and put about 4 to 6 berries on each. Then, add a dollop of jam. I used blueberry jam.


Note: You’re berries and jam don’t have to match. Try blueberries with strawberry jam or blackberries with grape jelly, or maybe pecan with apple butter.

Take the circles you didn’t put the jam on and place, cream cheese side down, on top of the jam circles. Use a fork to crimp the edges together and vent the tops.

Bake at 400 degrees for 15 to 20 minutes, until the pie crust browns.