These sweet little Raisin & Rice Mini Pies are made with coconut, raisins, applesauce, and cinnamon spice. The perfect dessert for any occasion, make them for your family gathering or as a tasty snack.
Cut each pie crust in half and roll each portion to fit 4 (5-inch) mini pie pans.
Beat together eggs, sugar, milk, butter, and rice until well blended; stir in remaining ingredients. Divide filling between the 4 pie pans.
Place pies on baking sheet; bake in preheated 375-degree F oven for 15 minutes. Lower to 300 F, bake for an additional 15-20 minutes until center is set and the crust is golden brown. (If crust begins to brown too much, cover crust edges with foil).
Apple season means one thing, apple everything from delicious warm and hearty breakfasts to pies and drinks. These bite-sized apple and rice pies are the perfect warm and gooey individual dessert that can be served without all the hassle of cutting out large uneven pieces.
To give your mini pies even more shape, once they have been cut out and placed in the pie tins, chill in the refrigerator for 30 minutes, if desired. This helps to solidify the shape of the dough so that it stays upright in the tin and will cook more evenly.
The warm flakey crust is filled with a creamy mixture of irresistible and delicious comfort flavors like milk, cinnamon and sugar spice, applesauce and vanilla combined with sweet bursts of raisin and coconut. This Jasmine Rice recipe offers a mixture of hearty and creamy textures that help to hold everything together.
If you have leftover crust that you want to make use of, cut small strips of the pie crust and get creative layering it on top. If you’re worried about the edges or top burning, once it begins to brown more than you would like, reduce the heat and cover with aluminum foil.
Top your personal dessert with anything from whipped cream and hot fudge to dulce de leche.
If you prefer, use the filling and 10-inch pie crust to prepare a whole pie. Just make sure to add approximately 30 extra minutes to the cooking time.