Anthony Boundy - The Marvelous Mini Pie Cookbook: More amazing recipes for mini pies than you can imagine!

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Pie is one of the best desserts around; I think we can all agree on that. However, sometimesyou just don't need a whole pie. Or maybe you just don't want to have to deal with cutting awhole pie. Sometimes those slices can be messy! And if you're hosting a party, who will be in charge of cutting the pie? If your baking for yourself at home, do you really need a whole pieor will it get wasted? Well, mini pies can solve all of these problems!

This cookbook is full of recipes that turn your standard big pie into smaller individually portioned pies. As a standard size for a mini pie, I used four inch pie pans for these recipes. This size should be fairly easy to find in any store and is a perfect size for one person. A four inch pie is also a decent size to share (if you must!) without being too small or large for two people. If you are looking to make an even smaller pie, use a 2 inch pie pan and cut each recipein this book in half. I warn you however, a two inch pie is only about 2 bites- thats not enough pie in my book!

I wrote this book because I am obsessed with all kinds of pies but I frequently only want oneslice, not a whole big nine inch standard pie. With these smaller versions of my favorite pies, you can eat just one pie and freeze the rest. Or you can have one perfect looking mini pie to yourself and give everyone in your family their own mini pie- no sharing needed and no kidscomplaining that their piece of pie is smaller! Everyone wins with mini pies.

So where to begin? Classic apple, veggie pot pie or maybe a cherry hand pie sounds like a good mini pie to try. My recommendation? Try them all! Of course, thats coming from a true piefanatic! Whichever pie you choose to make first, you will never want to have a full sized pieagain! Happy baking!

Every fantastic pie recipe needs a perfect pie crust. This recipe is super easy to make with justflour, butter, salt and water- so few ingredients that you can make it anytime!Yield: Four 4" Pie crustActive Time: 15 Minutes

Pie Crust Ingredients:
2 2/3 cup flour
3/4 teaspoon salt
1 1/4 cup cold butter
5 Tablespoons Ice Water

Pie Crust Directions:

1. In a mixer with a paddle attachment, mix the flour, butter and salt. You don't want to over mix the dough so stop the mixer once the butter is just mixed into the flour and makes smallcrumbles.

2. Slowly add the ice water while the mixer is on. Mix until a nice dough comes together.

3. Divide the dough into 4 equal portions and then, on a floured surface, roll out each separatedough ball to about 1/8th of an inch thick. Try to keep the dough nice and round as you roll itout and aim to make a circle about 6 inches in diameter which will be perfect for each 4 inch pie pan.

4. Place the dough into the pie pans and press the dough into the pan and up the sides. Pinchthe edge of the dough with your fingers to make a pretty top for the crust.5. Pre-bake the pie crusts (if required) by lightly pressing a piece of aluminum foil on top of each pie crust and filling the crust with pie weights.6. Bake in a 350 F oven for about 25-30 minutes or until the crust is golden brown. Allow to cool before removing the pie weights and filling the pie.

A simple crumble topping on any pie is my absolute favorite. Crumble is easy to make and tastes so good on so many kinds of pie, adding just the right amount of buttery cinnamon crunch.

Yield: Topping for four 4" PiesActive Time: 5 minutesIngredients:

1/2 cup flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup brown sugar
3 Tablespoons butter

Directions:1. In a small bowl, use your hands to combine all of the ingredients.2. Rub the butter into the dries with your fingers until a nice crumble forms.3. Pour evenly over the top of the uncooked pie filling and continue with the recipe for applepie. This recipe is the gold standard in apple pie making. Simple, amazingly delicious and completely classic- no frills around here just straightforward tasty apple pie.Yield: Four 4" PiesActive Time: 15 minutesApple Pie Ingredients:

6 large apples, peeled and sliced
6 Tablespoons Sugar
1/4 cup flour
1 Tablespoon Vanilla
1 Tablespoon Cinnamon
1/2 teaspoon nutmeg
4 Pre-baked Pie Crusts

Apple Pie Directions:1. Peel and slice the apples making them about 1/8 of an inch thick. The slices don't have to beperfect and it's okay to have different sizes too.2. Place the apple slices in a very large bowl. You will want to have enough room to toss theapples with the rest of the ingredients so a large bowl works best.3. Add all the remaining ingredients for the apple pie filling to the large bowl and mix together. Use your hands to toss the pie filling as this ensures that all the ingredients are nicely mixed.4. Pour the apple pie filling into each pre-baked pie crust. Don't be afraid to stack the applesnice and high in the crust as they will cook down in the oven.5. Top each pie evenly with a crumb topping, full pie crust or lattice weaves pie crust strips.

6. Bake the pies for 30 to 40 minutes in a 350 F oven or until you see the filling bubbling around the edges. If the top is getting too dark and the filling has not yet bubbled, cover theapple pie loosely with a piece of foil and continue to bake. The foil will prevent the top fromburning but let your apple pie keep cooking.

7. Allow to cool before serving then enjoy! A perfect summer treat that you can enjoy year round thanks to froze strawberries. Top with whipped cream or vanilla ice cream for an even more decedent dessert.Yield: Four 4" PieActive Time: 35 minutesPie Crust

2 1/2 cup flour
1 1/4 cup cold butter
3/4 teaspoon salt

Directions:In a mixer with a paddle attachment, mix the flour, butter and salt until small crumbles form.Slowly add the cold water until a dough forms.

Divide the dough into 4 separate balls and, on a floured surface, roll the dough out to be a largecircle about 6" in diameter. Reserve about 1/4th of the dough for the lattice top on the pie. Placethe rolled dough into the mini pie pan and press the dough into the pan and up the sides. Crimp the top of the pie crust using your fingers.