Individual Pies Three Ways: Peach, Mixed Berry and Baked Brie with Apple!

Individual pies are the best -- you can fill store-bought pie dough with whatever you want! The process for each pie is the same: you press refrigerated pie crust into muffin pans, fill with desired fillings, and bake until the filling is bubbly and the crust is golden! I’ve given you filling ideas below, but you can certainly create your own innovative pie creations on a whim!

Baked Brie and Apple Pies with Walnuts

1 (9-inch) refrigerated pie crust, divided into 4 equal pieces

4 pieces Brie cheese, about 2-inches each

1 3/4 cups diced apples, cored (and peeled if desired)

2 tablespoons brown sugar

1 tablespoon cornstarch

4 walnut halves

Preheat the oven to 350 degrees. Press the pie crust pieces into 4 cups of a 12-cup muffin pan. Press the crust into the bottom and up the sides of each muffin cup. Place one piece of Brie in the bottom of each pie.

In a medium bowl, combine the apples, sugar, and cornstarch. Toss to combine. Spoon the apple mixture over the Brie. Top with the walnut halves.

Bake for 30 minutes, until the fruit is tender and the crust is golden.

Makes 4 pies

Peach Pies with Vanilla Wafers

1 (9-inch) refrigerated pie crust, divided into 4 equal pieces

1 3/4 cups chopped frozen peaches, keep frozen until ready to use

2 tablespoons granulated sugar

1 tablespoon cornstarch

4 vanilla wafer cookies

Preheat the oven to 350 degrees. Press the pie crust pieces into 4 cups of a 12-cup muffin pan. Press the crust into the bottom and up the sides of each muffin cup.

In a medium bowl, combine the peaches, sugar, and cornstarch. Toss to combine. Spoon the peach mixture into the muffin cups.

Bake for 30 minutes, until the fruit is tender and the crust is golden. Top each pie with a vanilla wafer cookie and serve warm or at room temperature.

Makes 4 pies

Mixed Berry Pies with Granola Crumble

1 (9-inch) refrigerated pie crust, divided into 4 equal pieces

2 cups frozen mixed berries, keep frozen until ready to use

1 tablespoon sugar

1 tablespoon cornstarch

1/2 teaspoon ground cardamom

4 teaspoons granola cereal

Preheat the oven to 350 degrees. Press the pie crust pieces into 4 cups of a 12-cup muffin pan. Press the crust into the bottom and up the sides of each muffin cup.

In a medium bowl, combine the berries, sugar, cornstarch, and cardamom. Toss to combine. Spoon the berry mixture into the muffin cups. Bake for 30 minutes, until the filling is bubbly and the crust is golden. Top with the granola and serve warm or at room temperature.

Makes 4 pies