Pull-Apart Pie

I know you’ve never eaten pie like this before. This aptly named pull-apart pie needs no finicky slicing—why does the first slice of pie always break?—no tricky lattice crossing, and no need to choose just one fruit pie flavor. We chose apple, blueberry and cherry, but you can fill each pie cup with your crew’s favorite, like peach, blackberry, raspberry or pear.

Our pull-apart pie recipe was inspired by The Pancake Princess’s mosaic pie. We went an easier route by using premade fillings and a genius trick for shaping the pie crust molds. It’s so easy that even the bored kids can get involved!

Ingredients for Pull-Apart Pie

• Refrigerated pie crusts: Buy one of the best premade pie crusts to keep this recipe easy, but still delicious and impressive. Make sure you purchase the roll-out kind, not the ones already molded into the crust.
• Blueberry pie filling: Find premade pie fillings in the baking aisle. They are normally sold in cans, although Bonne Maman recently came out with a line of jarred pie fillings (in blueberry, cherry and apple varieties!) that are knockouts.
• Cherry pie filling: Premade cherry pie filling lets you skip one of the most tedious kitchen tasks: pitting cherries. It’s already done for you!
• Apple pie filling: If the apples in your premade filling are large, take a second to dice them so they fit nicely in the pie crust shells.

Directions

Step 1: Cut out the pie crusts

On a lightly floured surface, unroll the two pie crusts. Cut out 21 circles using a 3-inch cookie cutter.

Editor’s Tip: If your cookie cutter is sticking to the dough, dip the cutter into flour between cuts.

Step 2: Shape the pie crusts

Lightly grease a mini muffin tin, then press the pie circles into the cups using your fingers. Place the tins in the freezer and freeze the pie crusts until they are firm and sturdy, about 15 minutes. If you don’t have a mini muffin tin, press the pie circles around a 1-3/4-inch tamper or muddler and freeze them.