Two Penny Pies Food

MIXED MINI PIES

Steps:

• For the pie crusts: Preheat the oven to 425 degrees F. Coat a 12-cup muffin pan with baking spray.
• Unroll the pie crusts on a clean surface. Cut 6 circles from each crust (12 total) with a 3 1/2-inch plain-edged round cutter. Press a circle of dough into each of the 12 cups of the muffin pan, lightly pressing the dough up the sides (they will not reach the tops of the cups). These will be your pie crusts.
• Poke the bottom of 4 of the pie crusts with a fork and place cupcake liners into the poked crust cups only. Fill each liner with 2 tablespoons uncooked rice. Refrigerate the pan while you prepare the fillings.
• For the crumble topping: Mix together the flour, oats and brown sugar in a small bowl. Stir in the melted butter until well combined. Set aside until ready to use.
• For the fillings: Begin filling the dough cups. (The 4 cups with the cupcake liners filled with uncooked rice will remain that way during the bake and will be filled after the bake.) Mix together the cream cheese, powdered sugar, vanilla and salt in a small bowl until well combined. Divide the cream cheese mixture between 2 of the empty dough cups. Divide the cherry pie filling between 2 of the remaining empty dough cups. Divide the blueberry pie filling between 2 of the remaining empty dough cups. Divide the grape jam between the remaining 2 empty dough cups.
• Mix half of the crumble topping with the lemon zest in a bowl. Divide the mixture over the top of the 2 pie dough cups filled with the blueberry pie filling to make blueberry lemon crumble pies. Mix the remaining crumble topping with the crushed peanuts in a bowl. Divide the mixture over the top of the 2 pie dough cups filled with the grape jam.
• Bake the pies: Transfer the pan to the oven and bake until the crumbs on the 4 crumb-topped pies are golden, about 15 minutes. Allow to cool completely.
• Finish the pies: Remove the cupcake liners filled with rice from the 4 baked and unfilled crusts.
• For the strawberry cream pies: Toss the diced strawberries with the granulated sugar and a splash of vanilla in a small bowl. Divide the mixture between the 2 pies filled with the cream cheese mixture. Drizzle the pies with the caramel sauce.
• For the cherry pies: Divide the toasted almonds over the 2 pies filled with the cherry filling. Microwave the white chocolate and coconut oil together in a microwave-safe bowl for 15 seconds or until warm. Stir well, then drizzle evenly over the 2 pies. Top the center of each pie with a bit of whipped cream.
• For the PB and J pies: Microwave the peanut butter and coconut oil together in a microwave-safe bowl for 15 seconds or until warm. Stir well, then drizzle evenly over the 2 pies filled with the grape jam and peanut-crumble topping.
• For the lemon raspberry pies: Divide the lemon curd between 2 of the empty baked pie crusts. Top each pie with 3 raspberries. Dust each pie with a bit of powdered sugar and finish with a mint leaf.
• For the s'mores pies: Divide the hazelnut spread between the last 2 empty baked pie crusts. Mix the graham cracker crumbs and melted butter together in a small bowl. Sprinkle half of the mixture over each pie. Cut the marshmallow in half crosswise. Top each pie with one half of the marshmallow. Using a kitchen blowtorch (brulee torch), toast each piece of marshmallow to the desired level of toasted-ness.
• Transfer the pies to a cake stand or platter and enjoy!

TWO CRUSTED PIE DOUGH

Steps:

• In the bowl of a food processor process the flour with some salt. Add the chilled shortening and butter at once and pulse the machine for 15 seconds until the fat is broken up into oatmeal sized pieces.
• Add 2 tablespoons of ice water and process; if the dough is dry, add more water, one tablespoon at a time. Be sure your dough holds together and absorbs enough water. If it is too dry you'll have a hard time rolling it out.
• Divide the dough into two pieces, one slightly larger than the other and roll out larger half into a 12inch circle.
• Line a 10inch deep glass pie plate with the 12-inch circle and chill the dough. Roll out other half into a 10 1/2inch round for top crust and transfer to a baking dish and refrigerate.

TWO PENNY PIES

Steps:

• Mix together: meat, onion, parsley, thyme, salt and pepper. Moisten with a little gravy or stock.
• Sift flour, baking powder and salt together. Mix lard and boiling water, and stir gradually but quickly into dry things. Set aside 1/3 of the pastry in a warm place (for example, the top of a double boiler over warm water).
• Divide the remaining pastry in 6 parts. Roll out on lightly floured board. Form pie shells around bottom of a glass jar or ring tins. You actually want the dough to come up the sides of the jar a couple of inches; it makes for little meat pie type of things. (It has to come up so that it can hold the filling.) Set them on a baking sheet. Fill with meat mixture.
• Roll out rest of pastry and cut into rounds for lids. (You don't need to come up the sides for this part.) Moisten edges and cover pies, pinching edges together firmly. Trim with scissors. Make a hole in the center of each pie on the top. Brush pastry with milk. Bake 30 minutes or so at 350.
• Heat stock-gravy and Worcestershire sauce together. Pour it into the holes on top of pies before serving; a funnel would be a good idea. You don't want the sauce on the outside of the pie.

PECAN PIE FOR TWO

Steps:

• In a bowl, combine flour and salt. Cut in shortening and butter until crumbly. Add water, tossing with a fork until a ball forms. Roll out pastry to fit an 18-oz. baking dish. Press onto the bottom and up the sides of the dish. , Combine filling ingredients; mix well. Pour into pastry shell. Bake at 375° for 35-40 minutes or until a knife inserted in the center comes out clean.

PECAN PIE (MAKES TWO PIES)

Steps:

• Mix in order the above ingredients.
• Pour into two 9" unbaked pies shells.
• Bake at 350 degrees for 10 minutes.
• Then bake at 300 degrees for 50 minutes.