This year for Thanksgiving I decided to make mini-pies to please everyone's palette. Our Thanksgiving table held 3 adults and 2 children, so I certainly didn't feel the need to produce multiple pies on a large scale.
To make the pies, I used this Nonstick Fluted Tart Pan from Williams Sonoma.
Because I'm not such a baker, everything was store bought. I purchased refrigerated pie crusts (the kind that just rolled out into a circle) and canned fillings. For our desserts we had cherry, apple, and pumpkin pies. I followed the directions on the can to make each pie - just in a smaller scale. I did make the full pumpkin pie filling recipe and had some left over.
Once the pan was sprayed (I didn't want to take any chances with sticking), I unrolled the pie crust and cut circles about 2 inches larger than the space in the tart pan then fluted the edges.
Looking at the photos, I should have taken the time to weave the lattice on my apple and cherry pies - but it was close to 10:00 p.m. at this point and I was being super lazy! Next time, I will definitely take the time to do that - I'm not super happy about how the apple pie looks in these photos!
Overall, I ended up with 6 mini pumpkin pies, 3 cherry pies, and 3 apple pies. These tiny pies were a huge hit with my family. Once sliced into wedges, they were the perfect size for my 6 year old and 3 year old to pick up with their hands!
I'm definitely going to do this again - but making sure to take the time to make them look pretty too!
Happy Thanksgiving from my kitchen to yours!