As Varmint said in the post, you want to make sure your filling is cooked thoroughly before putting it in the crust.

If you’re making a whole muffin tin of them, how do you bake them so the ones in the center are cooked through before the outer borders of the outside cup pies start to scorch? I have enough trouble making regular pies without scorching the outside of the crust.

Now I’m waiting for somebody to come out with a device that protects the edges of cup pie crusts, similar to those circular pie crust protectors you can buy for the full-sized versions.

Mmmpie.

To the nadering nabobs of gastronomic negativism, I offer this insight, if you don’t believe Varmint then make some. Seriously, you don’t have to make a big production over it, just go to your local market buy some pre-made pie crust and a canned filling of your choice and make a batch. After you’ve had one, I invite you to come back on Varmint’s blog and say that Cup Pies are the equivalent of tarts or those nasty little convenience store pecan pies.

I could extoll the virtue of the Cup Pies’ crust to filling ratio or its inherent versatility, but alas, no amount of argument from me will convince you. So, I’ll put my wife’s Cup Pies where my mouth is. You guys make ‘em and if you still think they are no different from your tarts or midget pecan pies, I’ll make you a batch myself or buy your choice of tart or petite pecan pie.

And these things are deeper than little ol’ tarts or mini-pies.

They’re by no means revolutionary, but I’m just betting that you will hear about them from lots of different places by the end of the year.

Wow. I guess those little pecan and sweet potato pies I been eatin’ at the country store for the last 45-plus years were um. . whatdayacallum. … ‘dem anno-mallies, that’s it yeah, ‘dem anomaly thingys. . .

So queer and radical, the local bakery down at that fancy place A Southern Season offers all kinds of cakes and pies that are no bigger than the palm of my hand, a huuuuge selection, and I hear that in france they call ‘dem pie thingys “tarts”. Ain’t that just like a Frenchman, to sully the glorious name of pie with the same name ‘dey call women of “questionable reputation”.

What will they come up with next, petit fours?

(Sorry, I just had to laugh this morning at the notion that small cakes and pies are in *any way* new, anywhere, so I put on my hillbilly hat.)

But I do like cake — and if you look, I have a lot more posts about cake on this site than I do pie.

Let this serve as fair warning, barrister.