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Homemade Mini Pies In Your Homestead

I love a nice fresh homemade pie! I also love finger foods, which brings me to sharing some mini pies recipes. Finger food, meet your favorite slice of pie. Not only are mini pies an awesome way to eat pie on the go, but they’re also super cute.

Mini Pies: Quick and Easy Homemade Recipes

There’s so much to be done on a homestead, even the small ones, so on my baking days, I like to make a couple of batches of miniature pies and store some for later. You can freeze the pies after they’ve been cooked, or you can prep them all the way to the point of baking and freeze them until you’re ready to bake them. Either way, mixed with the right ingredients – and a little love – they’re big winners around the house or at this summer’s BBQ.

Next, not only will I go over the basics of the recipe for mini pies, but I will also include my personal Mixed Fruit Pie Filling Recipe and one of my favorite Pecan Pie filling recipes as well.

Recipe Yields 12 Pies. Prep Time 20 – 30 Minutes. Total Time about 1 1/2 Hours

The Basics

  • 2 packs of 2 count ready-made pie crust – I make my own crust, but it’s optional
  • 4 cups of desired pie filling or 2 21-ounce cans
  • 1 large whisked egg
  • Greased muffin pan
  • 4-inch cookie cutter / lid / cup
  • Pastry brush

1. Preheat your oven for 350 degrees Fahrenheit.

2. Roll out the crusts you will be using for your bottoms. Using your cookie cutter, cut your pie bottoms into 4-inch circles. This size works well for muffin pans, but if you are using a smaller or larger pan just adjust the size of your circle.

3. Press the bottoms into the greased muffin pan. Be sure to leave enough crust over the lip of the rim for the tops.

4. Now it’s time to work on your tops. You can do a lattice top or a simple circle. For the circle tops, just use the same cookie cutter to cut out the tops. If you’re going for the lattice, cut about 6 thin strips and lace them together. When you choose the round top, be sure to cut a couple of air slits into it, so that it can release some steam without busting the seams.

5. Use your pastry brush and brush the tops of your pies with the whisked egg. Bake the mini pies in the oven for 30-40 minutes, or until the crust is a light golden color and the filling is bubbling.

6. Allow the pies to cool for 20-25 minutes. Using a butter knife, gently loosen the pies from the pans and remove!

The Dough

If you’d rather not buy pre-made pie crust, you can easily whip up some homemade dough for your pies.

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mini pies

mini pies

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon of sugar
  • 3/4 teaspoon of salt
  • 1 cup of butter
  • 6 tablespoons of ice water

1. Mix the flour, sugar, and salt together. Add the butter, and mix it until your mixture looks like coarse meal.

2. Blend in the ice water one tablespoon at a time. When the mixture starts to clump, it’s ready to be rolled into a ball. Once you have the dough rolled into a ball, divide it in half and flatten them into pie discs. One disc is for the tops, and the other for the bottoms.

3. Wrap the pie discs in plastic and allow them to chill for about an hour or two before using them.

The Filling

mini pies

mini pies

This recipe can be used to take just about any fruit and turn it into pie filling.

  • 4 cups of desired fruit
  • 1/4 teaspoon of cornstarch
  • 1 cup of sugar
  • Spices (like nutmeg, cinnamon, ginger, etc.) – to taste

1. Cut your fruit to the desired size and cook on a low-medium heat, bringing it to a low simmer. This allows the fruit juices to cook out, allowing it to add flavor. This only takes about 10 minutes, but you have to constantly stir the mix while it cooks.

2. Remove the pan from the heat and let stand. In a small mixing bowl, whisk in the sugar, cornstarch, and spices until it’s blended and smooth.

3. Add your dry mix to the fruit blend and mix together really well. The sugar granules should be completely dissolved.

4. Put the pan back on a low simmer until the pie filling thickens, allow it to cool, and make your pie or can it for later.

Fruit Medley Pie Filling

Once, I really wanted to make some pie, but to my dismay, I discovered that I only had a little bit of a bunch of different fruits. So I did the only thing I knew how to do, and I combined a little bit of everything to make one amazing mixed fruit pie.

My fruit combination consisted of:

  • 2 cups of peeled peaches
  • 1/2 cup of apples
  • 1/2 cup of pears
  • 1/2 cup of cherries
  • 1/2 cup of bananas

Cook the filling down just as I explained in the basic filling recipe. I add cinnamon, nutmeg, and a little allspice to my mixture.

Precious Pecan Pie Filling

  • 1/2 cup of dark brown sugar (firmly packed)
  • 1/2 cup of dark maple syrup
  • 1/4 cup of raw honey
  • 1/3 cup of cornstarch – give or take
  • 3 tablespoons of butter
  • 1 teaspoon of vanilla bean extract
  • 4 large egg yolks
  • 1 1/2 cups of half & half
  • 1/8 teaspoon of sea salt

1. Using a heavy saucepan, whisk the brown sugar, honey, syrup, cornstarch, egg, and half & half together. Bring the mixture to a low boil over medium heat, whisking it the whole time it cooks to avoid burning. Boil for about a minute and remove from heat.

2. Now, whisk in the vanilla bean extract and butter. Lay some wax paper right onto the mixture. Covering the filling like this prevents a film from forming on top and makes it easier to handle when it’s time to work with it.

3. Chill for 3 – 4 hours before filling your pie crust with it.

Looking for some meaty and beefy mini pies? Here’s a video to help you out!

I hope you’ve enjoyed these mini pie recipes. Remember your pantry is the limit on this one – whatever your favorite pie may be, it can be made into a mini, trust me. Happy baking!

Have you tried baking mini pies? What’s your favorite filling? Please leave your baking tips in the comment section below!

Fond of baking bread? Check out this Sourdough starter recipe for baking bread on the homestead!


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Self Sufficiency

NYC Adds Nearly 4,000 People Who Never Tested Positive To Coronavirus Death Tolls

New York City added nearly 4,000 people who never tested positive for the coronavirus to its death toll Tuesday, bringing coronavirus-related deaths in the city to around 10,000 people.

The city decided to add 3,700 people to its death tolls, who they “presumed” to have died from the virus, according to a report from The New York Times. The additions increased the death toll in the U.S. by 17%, according to the Times report, and included people who were suffering from symptoms of the virus, such as intense coughing and a fever.

The report stated that Democratic New York City Mayor Bill de Blasio decided over the weekend to change the way the city is counting deaths.

“In the heat of battle, our primary focus has been on saving lives,” de Blasio press secretary Freddi Goldstein told the Times.“As soon as the issue was raised, the mayor immediately moved to release the data.”

The post New York City added nearly 4,000 people who never tested positive for the coronavirus to its death toll appeared first on Daily Caller

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Self Sufficiency

How To Make Lacto-Fermented Sauerkraut In A Mason Jar

The thing about homesteading is you get to create your own ingredient right from scratch! Cheese, yogurt, butter and now sauerkraut, a delightfully sour and crunchy ingredient you can use on your meals — or consume by itself — while on a homestead, or while facing this health crisis!

This homemade sauerkraut is a great meal because it has a long shelf life. You can either make plain sauerkraut or mix it with herbs and spices. In this tutorial let us make Lacto-fermented sauerkraut that preserves all the good probiotics in a jar, good for your guts.

So how to make sauerkraut in a mason jar?

RELATED: How To Make Buttermilk On Your Homestead

Delicious Sauerkraut Recipe Every Homesteader Should Know

Why Make Sauerkraut?


Not only does sauerkraut spoil a long time, but it is also a meal in itself, and it is also easy to make! You don’t need to be an expert cook, all you need to do is follow these simple steps.

So let us get started. Here are the steps in making sauerkraut in a mason jar.


  • 1 head of cabbage or 2 1/2 lbs cabbage
  • 1 tablespoon of salt

Tools Needed:

  • knife
  • bowl
  • mason jar
  • smaller jar
  • rubber band

Step 1: Wash & Clean the Tools & Ingredients

Wash all the equipment and utensils you need. Wash your hands too.

You don’t want to mix your sauerkraut with bad bacteria, anything that is going to make you sick.

Next, remove the faded leaves from your cabbage. Cut off the roots and the parts that don’t seem fresh.

Step 2: Cut the Cabbage Into Quarters & Slice Into Strips

Cut your cabbage into quarters and remove the core. Then, slice it into strips.

Step 3: Place in a Bowl & Sprinkle With Salt

Put the stripped cabbage into a bowl. Sprinkle the cabbage with 1 tablespoon of salt.

TIP: Use canning salt or sea salt. Iodized salt will make it taste different and may not ferment the cabbage.

RELATED: Homemade Yogurt Recipe

Step 4: Massage the Cabbage

Massage the cabbage for five minutes or more to get the juice out.

TIP: You’ll know it’s ready when you see a bit of juice at the bottom of the bowl and will look similar to coleslaw.

Step 5: Press Cabbage Into the Mason Jar

Add the cabbage to the mason jar gradually. Press it in hard to allow the juice to come out. Do this every time you add about a handful of cabbage.

IMPORTANT: Food should be covered by the liquid to promote fermentation. Add any excess liquid from the bowl to the jar.

Step 6: Press a Smaller Jar Into the Mason Jar

You want to squeeze every ounce of that juice from the cabbage. To do this place the mason jar in a bowl and get a smaller jar.

Fill it with water or marble to make it heavy. Press it into the bigger mason jar. Allow any juices to rise to the surface.

Step 7: Cover the Jars With Cloth & Tie With Rubber Band

Leave the small jar on. To keep your jars clean from annoying insects and irritating debris, cover your jars with a clean cloth. Then, use a rubber band to tie the cloth and the jars together, putting them in place.

Step 8: Set Aside & Check Daily

Set it aside in a cool dry place, away from direct sunlight. Check the water level daily. It should always be above the cabbage.

Step 9: Taste Your Sauerkraut & Keep at Cool Temperatures

Homemade Sauerkraut Cumin Juniper | How To Make Lacto-Fermented Sauerkraut In A Mason Jar

After about five days, you can taste your sauerkraut. If the taste is to your liking, tightly cover it with the lid and store in the fridge or cellar.

NOTE: If after five days it’s still not your desired taste, leave it for a few more days. This will allow the fermentation process to continue.

You can now enjoy your sauerkraut in a mason jar. Enjoy its goodness! You can use it as a side dish or mix it with your favorite sandwich.

Things to Remember in Making Sauerkraut

  • Store away from direct sunlight and drafts.
  • Colder weather will make the process longer. Spring is the best time to make them since the warmth helps activate the fermentation.
  • Always make sure that the cabbage is below the water level during the entire fermentation process.
  • If the water level decreases during the fermentation process, you can make a brine and add it.

Let us watch this video from Kristina Seleshanko on how to make delicious Lacto-fermented sauerkraut in a mason jar!

So there you have it! Making Lacto-fermented sauerkraut in a mason jar is as easy as slicing the cabbage into strips. Remember that as long it remains unopened, your sauerkraut can last for months. Best of all, you can partner this sauerkraut in many recipes.

What do you think of this homemade recipe? Share your best sauerkraut recipe in the comments section below!

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Self Sufficiency


Having plants in the house will bring peace to people. Having a little garden with vegetables is even better! You can grow these vegetables in your backyard garden easily as well!

RELATED: Microgreens Growing Guide

In this article:

  1. Tomato
  2. Eggplant
  3. Beet
  4. Spinach
  5. Pea
  6. Carrot
  7. Radish
  8. Cauliflower
  9. Asparagus

Growing veggies in your garden will give you an opportunity to understand what you eat and value it more. Early spring is when most vegetables are being planted. Keep reading to learn about 9 spring vegetables that anyone can grow in their garden!


Tomato is the most popular garden vegetable in the States! There are different varieties to choose from. Tomatoes need to be planted in early spring because they won’t survive a frost.

Because tomatoes are consumed daily, try adding them to your garden! They’re not difficult to grow either.


Eggplants are known to have low-calorie, vitamins, minerals, and nutrients. Plus, they are delicious! So why not plant them in your garden?

Eggplants shouldn’t be planted too early because they won’t be able to survive a frost. So you could consult an expert in your area before you plant your eggplants.


Beets are known to be a superfood for its various health benefits. They’re easier to grow in the garden, usually around late March or early April.

If the weather is always cool, beets will keep getting bigger and bigger. Once the weather starts to warm up, you’ll need to harvest them, or they’ll go to waste.


Spinach is a delicious early spring veggie, and it’s also very beneficial for health. And it’s not difficult to grow spinach in your garden!

Spinach needs cold weather to grow. Getting spinach to grow is easy, but keeping it growing will require some extra care.


Peas are usually planted in late April. Peas will die in freezing temperatures, but they also won’t survive the heat either. So make sure you plant your peas in early spring.

Peas are widely used in many different ways, and there are different types of peas. The soil you’ll be planting your peas should be suitable for them, so make sure you ask while buying seeds.


There are different types of carrots, but regardless of their size and color, it’s a fact that carrots are both delicious and rich in vitamins.

They’re root vegetables, so with proper sun and watering, they can be picked up as baby carrots as well.


A radish is an excellent option for beginners because it doesn’t require too much care. Radish is easy to harvest.

Radish grows fast, so it’s better to keep an eye on it after a few weeks. Radish usually is grown pest-free, but there’s always the chance of unwanted guests, so watch out for worms. Radish can be eaten raw or can be added to garnish recipes.


Cauliflower isn’t the easiest vegetable to grow at home, but it is very popular.

Cauliflower grows better in colder weather, so before you plant it, consider the climate of your garden. Cauliflower can be eaten raw or cooked, and it is known to be very beneficial for health.


Freshly picked, tender asparagus is very delicious!

Asparagus plants get more productive with each harvest, and mature asparagus harvest can last for months! Make sure you plant them at the correct time, or else they might go to waste.

All the vegetables listed above are great for your healthy diet, and it’s fun to watch them grow. So don’t miss out on the opportunity to grow your own veggies and eat healthy this spring!

So tell us which veggies will you be growing this spring? Tell us in the comments section!




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