It’s easy to convert fruit pie recipes to mini pie pans. For pans, you will need a set of four mini pie pans. These typically hold about one-fourth of nine inch pie pan so choose a recipe designed for a nine-inch pie, not a deep dish pie. You will also need pie pastry, either refrigerated or homemade.
- If you are making a mini fruit pie, you will need enough pastry for two double crust pies. Roll out and line your pie pans with unbaked pastry. You will need the additional pastry dough to cover the top of the pies.
- Make the filling per the recipe. Divide the filling between the four mini pie pans.
- Cover your pies with pie pastry as you would for a larger double-crust fruit pie. Crimp the edges together with the tines of a fork. Put slits in the top crust to allow for steam to escape. Bake in accordance with the recipe instructions. Baking times are a function of pie pans, how well they absorb or reflect heat (dark pans absorb heat), and the depth of the pie. The diameter of the pie makes very little difference.
