Pies baked in tiny jars. Plump apple pie. Tiny pies. For a while I had been thinking about small food — as in “Look at me, I am a GIANT!” Small food. My plans included little poussin, Brussels sprouts, little dinner rolls, and itty bitty pies. I have a small muffin pan with shallow, curved shapes (maybe for dinner rolls?) That I thought would be good for the shape (the standard 5″ small pie tin was considered but voted too large). I also tried some mini pies in regular muffin tins. I used the standard refrigerated Pillsbury pie crusts, and cut out round shapes using a biscuit cutter and some cups from around the kitchen. I even tried a few miniature lattice tops using the technique described at the bottom of this page and sort of illustrated and described here. The pies were baked in a 375 degree oven for ten minutes and then checked. I suspect some sparkly sanding sugar thrown on top, or perhaps this water and sugar techinique would be great for these.
I am, of course, not the first person to make tiny pies. More tiny pies! Pie in a Jar. Chicken Pot Pie Recipe. 1 Cook the chicken and make the chicken stock. Combine the chicken, carrot, celery, onion and salt into a large stock pot. Add cold water until just covered and bring to a boil over high heat. Reduce the heat to a simmer and cook for 45 minutes. Remove the chicken from the pot and let cool for 15 minutes. While the chicken is cooling, continue to boil the remaining water and vegetables in the pot. 2 Prepare the pie crust dough. 3 Prepare the filling. 4 Prepare the crust.