For my daughter's 6th birthday I made mini pies in lieu of cake and favors.I wanted to still keep them fun for the little ones so I decided to use sugar cookie in stead of traditional pie crust. As usual I scoured the internet looking for something similar and didn't find any exactly like what I wanted, so I blended a few different recipes that I found. I especially like a better crocker recipe that incorporated cream cheese in the filling. This is what I came up with!
The birthday was early sunday morning, and I wanted the pies to the as fresh as possible so I had to make these saturday night. With such a short time frame to make all these mini pies, I decided to take every shortcut in the book 😂
This is the list of ingredients and materials I used;
Betty Crocker Dry Sugar Cookie dough
Pillsbury refrigerated cookie dough
Lucky Leaf Apple Pie Filling
HEB Cream Cheese
5" foil pie tins
6"x6"x3" bakery boxes
Shredded paper filler
Once we had the filling and topping mixtures completed. We started laying out all our tins in an assembly line. We put a small amount of refrigerated cookie dough into each tin to form the base of the pie. Mini pies are tricky because the tins are quite small but also delicate so they can easily get bent out of shape! Once we had dough in each tin, we put a scoop of the cream cheese filling in each pie, followed by a generous helping of apple filling. Finally we topped it off with the crumble.
We baked these for about 40 minutes, probably a little longer than they needed. Some of them got a bit too crisp on the bottom but it was hard to tell if they cooking properly inside. Once they looked golden brown on top, I took them out and cut into one for a taste test. They were super yummy!
We left them out to cool and then assembled them in the boxes ready for the party!