Though I love having fresh, just baked desserts, some days the kitchen is the last place I want to spend my afternoons. (Especially with temperatures up in the 90s lately.) So now and then, I let myself take all the shortcuts. And once in awhile, I end up with delicious results.
Meet the mini pie...I filled a mini muffin pan with refrigerated pie dough, added in a teaspoon of jelly (or soy butter and jelly), and added a lattice top. Then I baked them for 10-12 minutes at 350. Even with them boiling over, it was simple enough.
Some days it's okay to cheat. And you know what? No one cares if I spent 20 minutes or two hours in the kitchen. Just as long as it tastes okay. And according to hubby, these meet his approval.
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