Today, in honor of the pie season that kicks off with Thanksgiving, I bring you my first guest bloggamist, Her Royal Pie-ness, and her super scrumtious mini pies:
If you like your pie dough extra flaky and aren’t opposed to a little hydrogenated oil, I would suggest this pie dough recipe
Double-Crust Flaky Pie Dough
Mix in a bowl:
2 ½ cups flour
1 tsp white sugar
1 tsp salt Take ½ lb cold unsalted butter (2 sticks) out of fridge and quickly cut into ¼ inch pieces. Add to dry ingredients. Chop the butter into pea-sized pieces with a pastry knife.
Then add ¼ cup solid butter flavored vegetable shortening.
Cut into pea-sized pieces with pastry knife. Don’t let mixture soften. Then drizzle over the mixture 1/3 cup ice water.
Cut into the mixture with a spatula until it is evenly moistened and begins to form small balls. Continue cutting in ice water 1 tablespoon at a time until the dough sticks together. But don’t get it too wet.
Split dough into two halves and form into balls. Wrap each tightly in saran wrap and refrigerate for at least 30 minutes, or up to 2 days.
When you are ready for the dough, roll it into a 9-10 inch circle. Then place it in a pie dish and form a fluted rim with your fingers.*
If you are opposed to using shortening, then use the same recipe as above without it. It will be equally as delicious, just a little less flaky.
*For mini pies, cut rolled dough into 5-5 ½“ circles. Slip them into the a cupcake tin (I have found that the silicon cupcake tins cook the mini pies more evenly and are easier to clean afterwards). Use every other cup to give the pies enough space. This means you will need 2 cupcake tins to make 12 mini pies. Smooth the dough into the cup and flute the rim with your fingers. Top as you would a normal pie.
Another tip for mini pies is to cook them at a slightly lower temperature and sometimes for a shorter period of time than the recipe calls for. Just keep an eye on them and when they get golden brown on top and the filling bubbles up through the crust and look syrupy.
Grandpa's Cafe Chocolate Pie1 cup plus 6 tablespoons sugar, divided2 heaping tablespoons unsweetened cocoa powder1/8 teaspoon salt3 1/2 tablespoons cornstarch3 large eggs, separated2 cups whole milk1 tablespoons vanilla1 (9-inch) basket pie crust- In saucepan combine 1 cup sugar, cocoa powder, salt and cornstarch. Add egg yolks and milk stirring until well mixed. Cook until thick (10-15 minutes- *it took me longer). Remove from heat and cool to room temperature.- Preheat oven to 425 degrees.- In medium mixing bowl beat egg white on high speed until soft peaks form. Add 6 tablespoons of sugar, 1 tablespoon at a time, beating constantly. Add vanilla. Beat egg whites until stiff and glossy.- Pour filling into baked pie shell. Top with beaten egg whites, being cared to completely cover filling, sealing at edges of crust. Bake for 5 to 8 minutes or until light golden on the peaks. Remove and let cool. Refrigerate at least 2 hours to set. 
Apple Pie
Prepare and roll out double crust pie dough. Line a pie dish with half of the dough (or 6-12 mini pies.) Set the other half aside for the pie top.
Peel and slice 6 cups of cooking apples. Sprinkle with lemon juice. In a large bowl, mix together:
¾ cups sugar
2 tbsp flour
½ tsp ground cinnamon (I use more to taste)
1/8 tsp ground nutmeg
Add apple slices and mix until thoroughly coated. Place mixture in pie pan. Trim dough if necessary. Place other half of rolled dough on top and cut edges if necessary. Seal and crimp edges as desired. Cut slits into the top of the pie to vent. If making a normal size pie, cover edges with foil to prevent burning. Bake at 375 degrees for 25 minutes. Remove foil and bake for another 25-30 minutes until golden brown. Cool on a wire wrack.
Rhubarb Pie
Prepare double crust pie dough. Roll out half and line a pie dish. Trim edges if necessary and refrigerate. Roll the other half out and refrigerate.
Preheat oven to 425 degrees.
Cut 1 ¾ to 1 ½ pounds of rhubarb stalks. (Use thin skinned, pink rhubarb, no bigger than your thumb.)
Measure 5 cups and combine with:
1 ¼ to 1 ½ cups sugar (use larger amount when rhubarb is more mature.)
¼ cup quick-cooking tapioca or cornstarch (cornstarch for lattice top)
Grated zest of 1 orange (optional)
¼ tsp salt
I also throw in cinnamon to taste
Let stand for 15 minutes, then stir. Pour into the pie crust and dot with 2 tbsp unsalted butter. Cover with lattice top crust, then seal the edges, trimp and crimp.>
Bake pie for 30 minutes at 425 degrees. Then slip a baking sheet underneath and reduce heat to 350 degrees. Bake about 25-35 more minutes, until thick juices bubble through the vents. Let cool completely before serving.
i heard a rumor that next week she'll be bringing you a recipe for Pink Lady Pie...
