What is it about miniature foods that just makes them taste so much better? Kids will love getting hands-on with this mini pie recipe from High Five magazine.
We had to do an extra step since there aren’t any mini vegan graham cracker pie crusts on the market (that I know of). You could purchase the graham cracker crust from Wholly Wholesome and make one big blueberry pie, but that defeats the whole point, now doesn’t it?
To make our crusts, we combined the following in a large bowl:
1 and 1/2 cup graham cracker crumbs (such as Kinnikinnick S’moreables)
1/3 cup sugar
6 tablespoons melted Earth Balance butter
1/2 teaspoon cinnamon
Press the mixture into muffin cups and bake at 375 degrees for 5 minutes, until set. Set aside.
To prepare the filling, we turned back to our High Five. First, we measured together the following:
1 teaspoon flour
1 tablespoon brown sugar
1 tablespoon fresh-squeezed orange juice
1 cup fresh blueberries
Squeezing the orange juice was especially fun!
Spoon the blueberry filling over the crusts.
To prepare the topping, combine the following:
2 tablespoons old-fashioned oats
2 tablespoons flour
2 tablespoons brown sugar
1/4 teaspoon cinnamon
1 tablespoon melted Earth Balance butter
Sprinkle the topping evenly over the blueberry filling. Bake at 350 degrees F for 20 minutes. Let cool for about 10 minutes before serving.
Scoop out your mini pies and transfer to plates to serve. Or – why not! – just dig in with a big spoon and have a snack right out of the pan!