Apricot Mini Pies

  • Serves: 18 muffin tins
  • Baking Temp (degrees F): 400 intially; then 350
  • Views: 11306
  • Comments: 15

Photo by Kelly Hong © Sarah Phillips
Our neighbor's apricot tree hangs over our fence.
It is FULL of fruit. Today, I succumbed to their charms.
I made 18 mini pies from those apricots, topped the filling with a cinnamon streusel, amped up with almond paste, and baked them in muffin tins.
The house smells REALLY good!

I used Kelly's Perfect Food Processor Pie Dough for the crust.

I made up the streusel the following recipe is approximate:
1/2 cup unbleached all-purpose flour; spoon into measuring cup and level to rim
1/2 cup (packed) Light Brown Sugar
1/2 teaspoon ground cinnamon
Pinch of salt

1/3 cup crumbled almond paste
1/4 cup chilled unsalted butter, cut in small pieces

I mixed the first four ingredients together, then worked the almond paste in with my fingers, then I did the same with the butter, till nice crumbs formed.
After I fit the pie crust circles into the greased muffin tins, I filled them with a filling of apricots, brown sugar, cinnamon, and some cornstarch, to thicken.
I them topped them with the streusel and some chopped almonds.
I baked (preheated oven to 400 degrees F, and then turned down to 350) till the filling was bubbling and the edges of the pastry was nicely browned.

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