3 Ingredient Spring Flower Pie Bites Recipe

What’s more fun than colorful Spring desserts? Its Easter week and I wanted to bring all you readers a fun, SUPER easy, and bright idea for your celebrations. It doesn’t get much more simple than a 3 ingredient dessert for Spring Flower Pie bites.

I know I have made mention in the past that I am certainly more of a cook than a baker but, this post is a reiteration of that anecdote. If I am in charge of dessert I tend to try and come up with the easiest and quickest recipe possible. However, that doesn’t mean I like to sacrifice on creativity!

My Spring Flower Pie Bites are one of the easiest recipes I’ve done yet. With just three ingredients and three small steps these would even be a kid-friendly baking project. They look adorable and taste like you baked for hours (When in reality it took all of 30 minutes for the entire baking project!). You can serve these warm or at room temperature and they keep nicely for a few days. It’s a great make-ahead dessert for your holiday tables.

Bring this dessert tot he table with confidence…these little bad boys will please the whole crowd!

 

…all for the love of the dish

Missy

3 Ingredient Spring Flower Pie Bites Recipe

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients

  • 1 box of pie crust mix (it needs to include enough mix for 2 crusts…most do! I just used ShopRite brand)
  • 1 can pie filling flavor of your choice (I used Solo brand Raspberry and Apricot)
  • ¼ cup powdered sugar

Instructions

  1. Tools needed- Flower cookie cutter and mini muffin pans
  2. Preheat the oven to 425 degrees.
  3. Follow instructions on back of pie crust box to make all of the dough at once (Most likely this should only include a small amount of water to the mix and stirring). Roll out all the dough until about ¼ inch thick.
  4. Use cookie cutter to cut out pieces of your pie crust
  5. Lay flower shaped dough piece on top of a mini muffin pan hole. Press the petals very lightly around the edge to stick to pan. Then just slightly press in the center of the flower. (Lesson learned-you do not want to press the center of the flower all the way down or it will collapse in while baking) The flower’s center should just dip in about a ½ inch to eventually hold your little pocket of pie filling. Repeat with each piece of dough skipping one muffin hole in between to give space.
  6. Bake the pie crusts for 10-12 minutes until just starting to brown. Remove and fill each pie bite with a heaping teaspoon of pie filling.
  7. Put back in the oven and back for an additional 10-12 minutes.
  8. Remove, sprinkle with powder sugar (It’s best done through a sifter so it doesn’t clump) and serve!

Notes

I used 2 different pie fillings for fun but you can definitely just buy one can of filling. Either way there will be extra!

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