Recipe Box: Mini Pies in Cast Iron Skillets

Recipe Box: Mini Pies in Cast Iron Skillets

XO Lauren

Apple, pecan, and pumpkin pies, oh my. These pies result in the perfect place setting for your Thanksgiving guests. And of course they taste much better than they seem, which is difficult to believe. If you want to make a statement and wow your table guests or hosts this month, I highly suggest taking a stab. Continue scrolling to snag them for your personal recipe arsenal…

1. Combine all of the ingredients in a large bowl and whisk everything together.
2. Pour the filling into the chilled skillets.
3. Cut off the surplus pie dough and crimp the edges together with your fingers.
4. Bake in a 375 degree oven until pie is no more jiggly, about thirty minutes.
5. While the pies are baking, make your marshmallow fluff.
6. In a saucepan, add 1/3 cup water, corn syrup, and 2/3 cup sugar.
7. Cook over medium heat, without stirring, until the mixture reaches 248 degrees on a candy thermometer. This step will take about 10 or so minutes.
8. Meanwhile, In a stand mixer, fitted with a whisk attachment, beat the egg whites and cream of tartar until foamy.
9. Add 2 tbsp of sugar and beat until soft peaks form, set aside.
10. Once the corn syrup mixture has attained firm ball stage, turn the mixer on medium and in a slow steady stream, pour the corn syrup mixture into the beaten egg whites.
11. Once all of the corn syrup mixture was added, beat on high for 5 minutes.
12. Add vanilla extract and beat on high 1 minute
13. Top your cooked pumpkin pies with a generous pile of fluff.

• 1 1/4 c pumpkin puree
• 1/3 c brown sugar
• 1/4 c granulated sugar
• 1/4 tsp salt
• 1 tble cinnamon
• 1 1/2 tsp ginger
• 1/2 tsp nutmeg
• pinch cloves
• 3 eggs
• 1/2 c heavy cream
• 2 tble milk
• 1 teaspoon vanilla

Ingredients:

1. Instead of producing the pate brisee into two circles as suggested in Step 3 of this  Martha Stewart recipe, roll out your your dough onto a lightly floured surface,
2. Lightly place a cast iron skillet upside down on the dough. Trace the outline of the skillet (go about 1″ wider than the skillet) with a pairing knife.
3. Take that circle and make 11 more just like it. (Set the extra dough aside).
4. Line all skillets with the dough circles, and let the excess dough hang off the edges. Place all of the skillets in your freezer.

Will you be recreating these mini pies in cast iron skillets?
For the mini apple pear pies:

• 2 granny smith apples
• 2 pears
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1 tsp cinnamon
• pinch nutmeg
• pinch salt

For many pies: 

For Your marshmallow fluff:

Make sure to let me know if you do in the comments!  

Whisk, by hand, all of the ingredients together, except for the pecans. Once thoroughly mixed, stir in the pecans.

Pour the mixture into the chilled skillets and fill to the very top. Cut off any extra dough hanging off the sides.

Roll out some of the excess dough. Cut into 3 tiny strips and gently braid the dough together.

Lightly press on the braids along the edges of the pie.

Whisk together the egg wash and gently brush the tops of the braids.

Bake in your preheated oven for 35 minutes, or until the top looks set and no longer jiggly.

Remove from oven and let cool to room temp.

Pumpkin Cinnamon 
For the mini salted caramel pecan pies:

1. Peel, core, and dice your apples and pears.
2. Place in a bowl and then add the spices and sugars. Mix together until every piece of fruit is covered in sugar.
3. Set this aside for a couple minutes to let the juices begin to form. You will discover a small sugar. Mix with your hands until small or a spoon crumbles form.
4. Add the fruit into your pies, allowing the fruit overflow from the top. You want it to be entirely filled.
5. Generously top with the crumble.
6. Gently fold up the pie dough, that dangling off the edge, onto the crumble. This will be rustic appearing.
7. Bake in a 375 degree oven for 35-40 minutes, until you can see the juices bubbling under the crumble.

For the mini pumpkin cinnamon pies: 

• 3 egg whites
• 1/2 tsp cream of tartar
• 2 tble granulated sugar
• 1/3 water
• 3/4 c cassava or corn syrup
• 2/3 c granulated sugar
• 1/2 tsp vanilla

If you asked me to select a favorite, I’d have to say all three of these pies tie for first.

• 1/4 c butter melted
• 1/4 c canned dulce de leche
• 1 3/4 c brown sugar
• 3 eggs
• 1/2 tsp salt
• 1 tsp vanilla
• 1 1/4 c pecans

Published at Tue, 07 Nov 2017 16:24:47 +0000
Instructions:

When it comes to sweets, I prefer mine on the side. Why is it that mini treats are so much more appealing? Today’s post will certainly receive your sweet tooth, if you share the exact same kind of love for mini desserts. This year I’m revamping my Thanksgiving dessert table and adding in a new twist on everyone pumpkin pie. To make my vision come to life, I enlisted the help of my favorite baker, Lauren Lowstan. She actually outdid herself when she whipped up some mouthwatering (and utterly adorable) mini pies in cast iron skillets.

Photos: Jessi Burrone for LaurenConrad.com
Styling: Bonjour Fête & But First, Party!

Affiliate links may have been used in this post.

Source: CelebrityChefs