I love all kinds of pie, but those pastries have a ton of food in them.
That can be a problem when everyone has had two or three slices and they don’t want any more. In my house, we struggle to finish dessert pies, specifically fruit ones.
Betty Crocker gave me the answer!
You can actually cook only half a pie at a time. She calls it a “wrapper pie.” (The picture above is the apple version.)
What you do is instead of using a pie pan, you get out a cookie sheet and line it in aluminum foil. Then you roll out only one layer of dough and put it on the sheet. Make sure the dough is nice and big. If you get the already prepared dough from the store, you’ll want to roll it out more.
Next, place half the fruit filling you would put in a regular pie in the center of the dough. Fold the edges of the crust so that they overlap each other.
If it doesn’t meet in the center that’s fine, but make sure there are no tears or low edges where the juice can run out. The aluminum foil is in case some juice does slip out, since that would be a major pain to clean.
Cook it at 425 degrees for 30 to 35 minutes, let it cool, and enjoy!
I’ve tried this with apple pie and blueberry pie, and you could also do it with cherry, peach, and rhubarb. You could also do it with savory pies like chicken pot pie if the gravy isn't too runny.
You can’t do this with any pies that start out as liquid, of course, so no pumpkin, pecan, or quiche. However, you can cook mini pies in a cupcake pan if you want to make smaller servings.
Mini pies should be cooked in 375 degrees for 10-12 minutes for mini cupcake tins and 25-30 minutes for standard cupcake pans. Time might vary depending on what kind of pies you're making.
NOTE: You can freeze pie filling, though it might change the texture depending on what you freeze. Apples get a little tougher, but they're still good.