I bought my first mini pie mold from Williams Sonoma (about 10 years ago) at 3 times the price. I've now bought about 3 of these Norpro 1042 molds as gifts for others. There are a couple of tips that can I've learned that can make these little molds really turn out terrific little pies. They're cute and a real hit at holidays, cake sales, etc. I often make two or three dozen for holidays, so I know this little pie maker well! (The baked pies hold up well, at least 2 days without refrigeration, at least a week in the refrigerator.) I usually use the pre-made pie crust packages (like the one from Pillsbury that comes with two waxed-paper wrapped "tubes" of pastry. Let pastry sit out about 15 minutes before working it. Each pastry package (two tubes of pastry) makes 4 complete mini pies if you position the cuts right.
TIPS
(1) For easiest cutting of pastry, detach the two pieces of the mold (it can slide apart at hinge). I use a silicon pastry mat (I think it helps the pastry to cut cleanly. You may have to "wiggle" the cutter a bit to be sure it cut through. Yes, the lattice side can catch little bits of dough in the small diamond-shaped cutter -- but I just use a toothpick or a two-tined shrimp fork to pull these bits out. It's not really a major problem, IMHO. (2) When you're ready to fill the pies, re-assemble the pie mold. Yes, you have to "stretch" the bottom crust a little bit to be sure it fits fully on the "scalloped edge" of the cutter. Some people do an extra "roll" of the rolling pin on the pie crust bottoms before putting in the mold. I'm lazier than that. I just tug gently on the little pastry bottom crust to get it to stretch just a bit, then lay it carefully (matching the "scallops" of the cut-out pastry to the matching "scallops" on the pie mold. Hold the crust in place on the "scallops" with fingers on one hand and use fingers on your other hand to gently "stretch" the crust downward to fit the little depression for the filling on the bottom of the mold. This sounds more complicated than it is. It's a simple stretch-position-stretch kind of move that once you learn it, will take only seconds. (3) Do an egg-wash [1 egg mixed with 1 T. of water] on the edges of the bottom crust with a pastry brush before adding the filling. (If you get globs of sugary filling on the edges, it makes a weak spot that lets the pie filling break out while expanding during cooking.) Then fill (about 2 generous tablespoons of filling per pie -- and not too much juice! These pies have problems if your filling is too wet. NOT for use with really soupy pie fillings! (4) When filled, crimp the top crust onto the bottom crust. (I like to label the pies at this point by making a decorative leaf or an initial (like "C" for "cherry") out of the left over dough and place it on top of the crust. Don't make the "add-on" decorations too thick.) Then egg-wash the top (including the "add-on decorations" if any) and sprinkle the whole top lightly with sugar (makes the pies crunchier and "sparkle" a bit). (4) Major trick! I use a thin cardboard sheet (about 10" x 15", covered with a sheet of wax paper. This will hold about 6 filled raw pies. Put this little "tray" of pies in the freezer for 30 minutes. This step helps the bottom crust handle the damp ingredients of the filling without weakening and helps re-firm the crust after you've worked it. (5) After 30 minutes, remove the tray of pies from the freezer and cut a few little "vents" in the top crust (if you're not using the "lattice" pattern). 2 half-inch slits will do -- you're just trying to allow the steam of the filling to escape while cooking. (Sometimes I skip the "add-on" decorations and use the cuts for the "vents" to identify the filling -- like making a loose C for Cherry or A for Apple. (6) Cook the pies on a halfsheet pan with a rack (like this: one Professional-Cross-Cooling-Sheet-Grate/dp/B00KPZB3K6). Allowing the heated air to pass underneath the pies helps the crust stay firm. I cook my pies at 400 degrees for 20-24 minutes (ovens differ). (7) Cool the pies on a rack. (Again, the air passing underneath is good to help the bottom crust stay firm. Lying flat on a pan makes the bottom crust soggier because the heat of the damp filling makes the pastry less firm.
HERE'S A COUPLE OF RECIPES: (The little pie mold package doesn't give you much info, few recipes.)
APPLE pie: 4 medium Granny Smith apples, peeled and cut into fairly small bits (you don't want lumps in your small pies); 5 T. plus 1 tsp. brown sugar; 2 tsp. lemon juice; 1/2 tsp. cinnamon [Just mix together and fill. Makes filling for about 16 pies. ] Use as model for making other fresh fruit pies -- like peach (although you may have to adjust the sugar and spices). Basic idea is the same.
CHERRY pie: 1 can (14.5 oz) pitted sour cherries (like Oregon brand); 1/2 cup sugar; 1 and 3/4 T. cornstarch; 1 and 1/2 tsp. butter; 1/8 teaspoon almond extract [In a saucepan, put the juice from the canned cherries. 1/2 the cherries, the cornstarch, and sugar. Bring to a boil, stirring often, then simmer for about 5 minutes. Remove from heat and add the remaining cherries, butter, and almond extract. Stir. Let cook to room temp. before filling pies! (otherwise it'll "melt" your mini-pie lower crust!) Makes about 16 pies. (When filling pies, try to resist impulse to add "extra" juice -- focus on getting the fruit in, not too much juice. If you put in too much juice, it will spill out and make a mess of your pies.] Use as basic model for other processed fruit pies -- like for frozen mixed berries (10 oz. package): reserve 1/2 the fruit, use 1 T. lemon juice. 1/4 c. sugar; 2 T. cornstarch mixed with 2 T. water.
PUMPKIN pie: 1 (15 oz.) can of 100% pure pumpkin (I use Libby's); 1/2 c. each brown and white sugar, 1/2 tsp. each salt, ground ginger, and cloves. [Mix together. Makes about 16 pies.] (This filling is about the same consistency as for mincemeat pies. Just used the mincemeat pie filling from a jar. Adjust spices and sugar as desired.)
Oh yeah. Last tip. What to do with all that "extra" dough from the cut-outs? You can delight your grandkids with "little cinnamon roll cookies"! As you're making the pies, collect all your leftover dough and put it in a bag in the refrigerator for at least 1/2 an hour (your bag of dough will hold in the fridge for up to a month!). When you're ready to make the "cinnamon roll" cookies, use a rolling pin to roll the big dough lump into a roughly rounded shape (use a bit of flour or cornstarch if the dough is too sticky). Spread a layer of softened butter over the dough, then sprinkle generously with a cinnamon-sugar mix (proportionally, about 1 T. sugar to 1/4 tsp. cinnamon). Now roll the dough into a long cigar-shaped "tube." Use a knife to cut out about 1/2" rounds. Cook on a cookie sheet (recommended: use an aluminum foil layer to minimize mess) at 350 degrees for about 20 minutes (tops should start looking a bit golden). Remove from oven and let cool for a bit. Meanwhile, make the icing: Proportionally, use 1/2 cup confectioner’s sugar (powdered sugar); 1 T. milk (or whipped cream cheese); 1 tsp. butter;
1/2 tsp. vanilla [In a cup or bowl, mix up these ingredients, stirring well to blend. You’re trying to make a gooey icing, but it should be pretty stable, (meaning it shouldn't run – it should hold its shape when you put it on the cookies. Mix it up and smear it on the still-warm cookies. Your grandkids will go wild!
Hope you'll forgive the length. This is everything I've learned. I hope you have as much fun with this thing as I have. Best wishes.
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SLBW-US
My only issue with the mold is, all the holes are not cut out no matter how well you press down. So you'll have to use a knife to finish cutting them.Other than that, they make gorgeous mini pies!! 😍
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Reviewed in the United States 🇺🇸 on December 19, 2017
Reviewed in the United States 🇺🇸 on December 11, 2022
Reviewed in the United States 🇺🇸 on September 21, 2022
Other than that, they make gorgeous mini pies!! 😍
Works well enough
By Shelley R. Lynch on September 21, 2022
My only issue with the mold is, all the holes are not cut out no matter how well you press down. So you'll have to use a knife to finish cutting them.By Shelley R. Lynch on September 21, 2022
Other than that, they make gorgeous mini pies!! 😍
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Reviewed in the United States 🇺🇸 on May 16, 2014
