1 1/2 cups flour
1/2 teaspoon salt
1/2 cup shortening
4-5 tablespoons water
1 egg
1 teaspoon vanilla extract
Dash salt
3/4 cup brown sugar
3/4 cup finely chopped walnuts
Preheat the oven to 400 degrees.
Mix the flour and salt. Cut in shortening till mixture resembles peas. Add water till dough comes together nicely.
Divide the dough into 24 balls and press into the cups of mini muffin tins, going up the edges to make wells for the filling.
Mix the egg, vanilla, brown sugar and walnuts together. Spoon filling into the cups.
Bake 15 minutes or until the crust is golden and the filling is set.
Makes 2 dozen cookies.
I found that adding a teaspoon of cinnamon and substituting regular shortening for Butter Flavored Crisco, the crust tastes a lot better. Also, my grandfather advised adding a teaspoon of vinegar and a little bit of sour cream to make it stick together more because the crust was too crumbly for a miniature pie. I haven't tried it yet but I'm sure his advice is worth trying.
One more note about the crust, I suggest making a uniform 3 mm crust. That way it is thick enough to hold the filling and won't burn before the filling is done. My taste testers have also said to make it sweeter. "The crust is kinda bland." Three of five said. I'm thinking about adding a tablespoon of sugar to the crust mixture. I'm sure that would add enough sweetness to make it not so bland but not enough to mess with the science of the crust.
Here is how mine looked :
The filling was sweet and slightly crunchy although I advise not filling the pastry cup to the top. The filling does in fact fluff up and will burn once it touches the sides of the cupcake pan. Burnt filling is disgusting and ruins the whole mini pie. BE VERY CAREFUL!
Once out of the oven, make sure to take mini pies out of cupcake pan so that they don't continue to bake and possibly burn. Momma's Bakery tip #1.
On a scale of 1-5, 5 being the best possible recipe. I give this recipe a 3 on account that it lacked directions on how to make the pastry cups and the crust was too flaky for the way this recipe was intended. It did however have a very tasty filling.
I suggest trying the recipe for yourself and seeing how they turn out for you!
-Momma's Bakery ("Like" me on Facebook!)
1/2 teaspoon salt
1/2 cup shortening
4-5 tablespoons water
1 egg
1 teaspoon vanilla extract
Dash salt
3/4 cup brown sugar
3/4 cup finely chopped walnuts
Preheat the oven to 400 degrees.
Mix the flour and salt. Cut in shortening till mixture resembles peas. Add water till dough comes together nicely.
Divide the dough into 24 balls and press into the cups of mini muffin tins, going up the edges to make wells for the filling.
Mix the egg, vanilla, brown sugar and walnuts together. Spoon filling into the cups.
Bake 15 minutes or until the crust is golden and the filling is set.
Makes 2 dozen cookies.
I found that adding a teaspoon of cinnamon and substituting regular shortening for Butter Flavored Crisco, the crust tastes a lot better. Also, my grandfather advised adding a teaspoon of vinegar and a little bit of sour cream to make it stick together more because the crust was too crumbly for a miniature pie. I haven't tried it yet but I'm sure his advice is worth trying.
One more note about the crust, I suggest making a uniform 3 mm crust. That way it is thick enough to hold the filling and won't burn before the filling is done. My taste testers have also said to make it sweeter. "The crust is kinda bland." Three of five said. I'm thinking about adding a tablespoon of sugar to the crust mixture. I'm sure that would add enough sweetness to make it not so bland but not enough to mess with the science of the crust.
Here is how mine looked :
The filling was sweet and slightly crunchy although I advise not filling the pastry cup to the top. The filling does in fact fluff up and will burn once it touches the sides of the cupcake pan. Burnt filling is disgusting and ruins the whole mini pie. BE VERY CAREFUL!
Once out of the oven, make sure to take mini pies out of cupcake pan so that they don't continue to bake and possibly burn. Momma's Bakery tip #1.
On a scale of 1-5, 5 being the best possible recipe. I give this recipe a 3 on account that it lacked directions on how to make the pastry cups and the crust was too flaky for the way this recipe was intended. It did however have a very tasty filling.
I suggest trying the recipe for yourself and seeing how they turn out for you!
-Momma's Bakery ("Like" me on Facebook!)
Grandma's Kitchen on Facebook! !
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