Serve these sweet little pies to kids or when you want to wow with presentation. Use fresh fruit to make the creations that much more special.
» MAKES 1 DOZEN MINI PIES «
1. Preheat oven to 350°F. Line a cookie sheet with parchment paper.
2. Roll out pie crust one disk at a time, rolling into a large rectangle about 1/8" thick. With a knife or pizza cutter, square edges of dough, then cut into 3" × 4" rectangles.
3. Prepare one or more of the Berry, Peach, or Pumpkin fillings.
4. Place a heaping tablespoonful of filling in the center of one dough rectangle, wet edge of dough, cover with a second rectangle, and crimp edges of dough closed with a fork.
5. Place on prepared cookie sheet. Brush with milk and sprinkle with raw sugar.
6. Bake 15–20 minutes or until edges are golden brown.
Berry Filling
1. In a medium saucepan over medium heat, bring berries and sugar to a simmer; cook until sugar is melted, about 5 minutes.
2. Turn heat up to medium-high.
3. Combine cornstarch and water; add to saucepan.
4. Cook until it comes to a full boil and filling is clear and thick. Remove from heat.
Peach Filling
1. In a medium saucepan over high heat, combine peaches, sugar, flour, cinnamon, nutmeg, lemon zest, and lemon juice, stirring constantly until mixture comes to a boil.
2. Turn heat to medium and simmer until mixture becomes thick, about 5 minutes.
3. Remove from heat.
Pumpkin Filling
1. In a medium saucepan over medium-high heat, combine pumpkin, brown sugar, cornstarch, salt, and pumpkin pie spice, whisking quickly to incorporate cornstarch.
2. Bring to a boil and cook until very thick, about 5 minutes.
3. Remove from heat.