Maple Butter Mini Pies

Happy Pi day everyone!

Pi day may not seem like a real holiday but for those of us who love to bake on theme, it’s the perfect excuse to break out those pie dishes.

I’m not normally a pie person but for my office’s Pi Day Pie Potluck (what a mouthful), I decided to tap into my canadian roots and overcome my fear of failing at pie. As with most fears, I thought it best to start small - with some mini pies!

Today is pi day but it’s also the Bachelor finale so the mini pies are serving a dual purpose. Easy to transport and break up into groups, I can bring half of them into work for our pie party and save some for my Bachelor viewing party. I try to be a planner but for some reason I always surprise myself when I actually pull it off.

A quick note on pie: When I started out planning what I would make for Pi Day, I realized I had no clue what the difference between a pie and a tart. I figured I had better get informed before I made the wrong one! Okay so maybe no one I work with would complain if I showed up with a tart but knowledge is power so I might as well figure out how to tell them apart. Luckily The Kitchn has me covered.  The biggest difference? The type of dish they are baked in and whether there’s a side crust or not. Do you know which is which?

Pie Crust Ingredients

  • 1 ½ Cup (187g) flour
  • ¼ Cup (50g) light brown sugar
  • ½ Teaspoon salt
  • 11 Tablespoons unsalted butter, melted

Pie Crust Recipe (makes about 12 mini pies)

  • Mix together flour, sugar and salt in a medium bowl
  • Drizzle butter over dry ingredients and stir with a fork until butter is evenly mixed in and mixture looks crumbly
  • Spoon a tablespoon-sized ball into each mini pies mold and press down evenly
  • Freeze for 15 minutes until set

Filling Ingredients

  • ¾ Cups (150g) light brown sugar
  • ½ Cup maple syrup
  • ⅓ Cup butter, melted
  • 2 Eggs
  • ½ Teaspoon salt
  • ½ Cup pecans, roughly chopped

Recipe Ingredients

  • Preheat oven to 350 degrees
  • Whisk together brown sugar, maple syrup, butter, eggs and salt in a large bowl
  • Divide pecans among the mini pies
  • Pour filling over pecans and fill the mini pies
  • Bake for 18-20 minutes or until the mini pies become fragrant and the shell begins to brown

Shortcut pie crust recipe from the Back in the Day cookbook

Filling recipe adapted from Canadian Living’s Best Maple Butter Tarts