Mini Pies (fruity sweety crunchy)

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My dear fellow baking blogger, lovely Sabine Indra (Lixie Pott) from Photolixieous celebrates her 1. Blog-Birthday. Feel free to visit her gorgeous blog and her guests with their fine recipies.

For her sweet birthday table I created some mini pies with two different fillings.

I hope you like them too and have fun in making them.


Short Pastry (for two muffin tin pans = 24 mini pies)

300 gr. flour  – type 1050

140 gr. butter (cold)

140 gr. sugar

2 eggs

4 teaspoons vanilla sugar

1 lemon (abrasion)

Filling 1 – with marmalade and almond cream

170 gr. marmalade (I had some selfmade rasperry marmalade)

For the almond cream

100 gr. butter (melted and a bit cooled down)

100 gr. sugar

100 gr. almonds (grounded)

1 egg

1 pinch of salt

1 teaspoon vanilla extrakt

1 lemon (abrasion)

Filling 2 – apple pear and hazelnut cream

Fruity filling

300 gr. chopped apples and pears

100 gr. sugar (recommend muscovado)

1/2 teaspoon cinnamon

1 lemon (this time the juice)

1 tablespoon cornstarch

For the hazelnut cream

100 gr. butter (melted and a bit cooled down)

100 gr. sugar

100 gr. hazelnuts (grounded)

1 egg

1 pinch of salt

1 teaspoon vanilla extrakt

1 lemon (abrasion)

Also needed:

2 muffin-tin-forms

lentils for the blind baking

paper-muffin-forms for the blind baking



All ingredients for the short pastry – flour butter sugar eggs vanillasugar lemonabrasion – into a bowl. Knead together until your have a homogenous dough. Foil and let it rest for at least one our in the fridge.

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After the dormant phase cut it into 24 pieces and form little bowls with a bit of flour. Make them round and flat and fill the moulds of the muffin form.

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Into the moulds put the paper forms with the lentils for the blind baking.

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Bake them for 20 minutes at 360°F/180°C (upper lower heat). Let them cool down for 5 minutes and take them out.

Now to the first filling.

For the almond cream melt the butter and let it cool down. In a small bowl mix all ingredients (sugar almonds egg salt vanilla extract lemonabrasion butter) until you have a homogenous mixture.

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Into the mini pies put a small amount marmalade, one almond cream, one marmalade and at last one almond cream.


That´s how it looks before the baking:


Bake them for 20 minutes at 360°F/180°C (upper lower heat).


Now the second filling:

Give the chopped apples and pears together with the sugar and the lemon juice into a pan at low heat. Let it cook for 10 minutes and add the cinnamon and the cornstarch. Put aside and let cool down.

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The hazelnut cream is made the same way as the almond creame above.

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Fill the mini pies with a teespoon filling and a teaspoon hazelnut cream. And again for 20 minutes at 360°F/180°C (upper lower heat) into the oven.

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I hope you like this recipe and have a lot of fun in making them.



3 thoughts on “Mini Pies (fruity sweety crunchy)

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