What is more fitting than baking mini pies on a Monday night with Monday Night Brewing Company? I know, it’s mind-blowing but so are these little pies. I have made pies before, but not the mini version. I know they are gaining popularity with the baking and pintrest world so I thought I would give it a whirl. They were pretty labor intensive but damn… they are cute and tasty!


Monday Night Brewing is a small craft brewery located in Georgia. They will are just shy of two years old and I was fortunate enough to try their Eye Patch IPA, Fu Manbrew Belgian Style Wit, and the Drafty Kilt Scotch Ale. Their beers are very well done and true to style with a little surprise hidden in a great beer. The Fu Manbrew has a surprise of ginger that gives a spice that was unexpected. The IPA is very drinkable and light and the scotch ale is a very nicely done beer. I took a look at their website and I fell in love with their tasting room. How awesome is it they have a tie wall where you can bring an old tie for a beer? If you live in Atlanta, GA I highly recommend checking them out for a few beers. You can find them here:

Monday Night Brewing
670 Trabert Ave NW
Atlanta, GA 30318




2 1/2 cups AP flour

1 teaspoon salt

2 sticks unsalted butter, cold, cut into small cubes

1/4 cup cold water

1 egg for egg washing the top of the pies, optional sprinkle of sugar


Any fruit, 4 cups of it, cooked down with a 1/4 cup of beer and a cup of sugar. I used cut-up fresh peaches with the Kilt Lifter scotch ale.


1. In a food processor, process together the flour butter and salt by pulsing them together 5-7 times. Process again while adding the water in a slow stream until the dough comes together, and make sure it’s not too wet. The texture should be borderline sandy but would stick together if you squeezed a handful together. Split the dough into two disks and wrap in plastic wrap and place in the fridge for at least 1 hour.

2. Cut-up your fruit (or if you are using frozen fruit the fruit will break down so no need to puree it) into small pieces. Place in a skillet and cook down with 1 cup sugar and 1/4 cup beer. Keep the heat on medium low and make sure not to burn it. Once the fruit has cooked down and the liquid has reduced, after about 20-30 minutes, place in a bowl to cool and set aside.

3. Heat oven to 375 degrees. Using a cupcake pan, be sure to grease with butter or spray very good with cooking spray. These little suckers want to stick no matter what you do so be careful. Roll-out your dough either by flouring a flat surface or using two sheets of plastic wrap into 1/4 inch thick. Using a 4 inch round  cookie cutter, cut-out circles for the bottom of the pie. A cottage cheese container lid size should work as well. Push the dough into the cupcake mold either using a pastry tool (looks like a mini wooden post from a staircase) or by using your hands. Fill them with the prepared fruit filling and cover with an additional circle of dough and seal shut by using water or egg or pressing the dough together. You can do various decorative tops including a lattice, traditional cover with holes poked around the center, and the holes poked and stretched to look like netting. Be wary not to over-fill the well because it will bubble up a little while baking.

4. Brush your prepared mini pies with a lightly beaten egg and sprinkle some sugar to maximize the crunch on top. Cook for about 30 minutes or until slightly brown on top. Allow to cool completely in the tins and be aware you might need to wiggle a knife around them to get them out but they should lift out pretty.easily.

Ok, if you couldn’t tell from the photo, these mini pies were freaking delicious.  I shared a small taste with Sean and we were over the moon about the flavor. The crust was light and flaky and crunchy while the filling was sweet and fresh with notes of caramel from the cooked-down beer. I am in love.

Yeild: 12 mini pies

Level: Intermediate

Lasts: 3-4 days in the fridge

Season: Any

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