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Heavenly Mini Blueberry Splenda Pies ~ in Muffin Tins!


Blueberries
“You ought to have seen what I saw on my way
To the village, through Mortenson’s pasture to-day:
Blueberries as big as the end of your thumb,
Real sky-blue, and heavy, and ready to drum
In the cavernous pail of the first one to come!
And all ripe together, not some of them green
And some of them ripe! You ought to have seen!” 
Robert Frost 



When summertime rolls around, I’m thrilled ~ warm weather, sunshine and Blueberries!

The aroma of these little pies baking was mouthwatering!




I’m always on the lookout for blueberry recipes, and now can't remember where this one came from.

I mixed Splenda with the fruit instead of sugar, it measures the same as sugar.  I didn’t tell Bill it was made with Splenda until later; he didn’t notice a difference with Splenda, and neither did I.  




For the filling, I added a splash of lemon juice, and a couple of pinches of cinnamon.  

The pies are easy peasy to pull together, but to make them even easier, use Pillsbury Refrigerated Pie Crust.  You’ll be eating dessert in a flash!





Baked in a muffin tin, the pies are a perfect-size yummy dessert or snack!  

These blueberry pies a great dessert for anyone who needs/likes a dessert with low sugar.  

It’s hard to eat just one!




Yield: 6 servings

Mini Blueberry Splenda Pies

These blueberry pies are a great dessert with less sugar!
prep time: 20 MINScook time: 25 MINStotal time: 45 mins

INGREDIENTS


  • 1 recipe for double-crust pie or Pillsbury Refrigerated Pie Crust (2 crusts), at room temperature
  • 1½ cups fresh blueberries
  • ¼ cup Splenda Sugar Blend
  • ¼ teaspoon cinnamon
  • 1 teaspoon lemon juice
  • 1 egg
  • 1 tablespoon water

INSTRUCTIONS


  1. Preheat oven to 350°.
    Grease 6 cups of muffin tin.
  2. Dust counter top with flour, roll pie crust out.
    Cut six 3” circles of crust, press into the bottom and sides of muffin tin.
  3. Combine blueberries with Splenda, cinnamon and juice.
    Fill the cups with the pie filling.
  4. Cut another 6 circles of dough and press them on top of each pie, sealing the bottom and top layers of dough tightly with your fingers.
  5. In a small bowl, whisk egg and water to make an egg wash; brush over the top of each pie.
  6. Bake for about 25 minutes until crust is golden brown.
  7. Allow to cool for 10 minutes before carefully removing each pie from tin and onto a cooling rack to cool.

    Serve warm or cool.




Enjoy!







Comments

  1. aah Pame these look absolutely wonderful and delicious !

    ReplyDelete
    Replies
    1. Thanks, Gloria! They were great and I will be baking them again soon.

      Delete
  2. Pam, Beautiful little blueberry pies! Love blueberries and I buy them year around if they aren't too pricey. As for Splenda, we use it all the time...on fruit, cereal, etc. We even use brown 'sugar' Splenda on our oatmeal. Great stuff... Take Care, Big Daddy Dave

    ReplyDelete
    Replies
    1. Hi Dave! Thanks! Blueberries are the best, for sure! Yes, I use the brown sugar Splenda also, and will try it on oatmeal soon. Have a great week!

      Delete
  3. What an excellent idea of using muffin tray to make mini pies! And I love that you have used splenda here..my waistline just can't handle sugar any more. Thanks Pam!

    ReplyDelete
    Replies
    1. Thanks, Angie! They're easy to make and good on the waistline! Take care

      Delete
  4. Hi Pam, That looks AWESOME. Thanks for the recipe. I love Blueberries and I eat them year-round. HOWEVER, I had to buy mine frozen in those big bags from Sam's.... I'm sure yours are much better --but mine are okay....

    Praying for the flooding in Texas and at my son's home now... He's already gone through way too much this month... Prayers for Mark.

    Hugs,
    Betsy

    ReplyDelete
    Replies
    1. Thanks, Betsy! Yes, my prayers to all in Texas. Take care

      Delete
  5. There aren't blueberries in my part of the world, only frozen ones and the package is expensive. However, I'm never without light blue berry jam at home, and I also use sweeteners such as splenda, stevia,sucrose (they say sugar...kills).
    Anyone would go wild over your blueberry muffins as dessert or breakfast. That's what I feel about myself.

    ReplyDelete
    Replies
    1. Hi Duta! I'm with you on blueberry jam, esp made by Stonewall Kitchen with the tiny Maine blueberries, excellent! I've just started using stevia and will try it with fruit. Blueberries rule!

      Delete
  6. Bill would love these mini pies! Me, too. And I love the idea of using ready made crusts as what I make is not very durable when I try to do anything fancy (or mini!) :)

    ReplyDelete
    Replies
    1. Great, Liz! The ready made crusts work great with this, very durable. Take care

      Delete
  7. What perfect little pies! I may be making some mini pies for my kids to have a treat in their lunchbox. Great idea! Yum!

    ReplyDelete
    Replies
    1. Thanks, Cali! That would make for a good treat! Have a good day!

      Delete
  8. Thank you for sharing these. I am going to make this soon!

    ReplyDelete
    Replies
    1. Hope you like them, Anne! Thanks!

      Delete
  9. They look awesome Pam and I like the mini pie idea and you get more crust - my favorite part.

    ReplyDelete
    Replies
    1. Thanks, Larry! I agree, more crust! Yum!

      Delete
  10. Goodness Pam these are gorgeous! Love that you made them in a muffin tin. Just the right size. Thanks for sharing the wonderful words of Robert Frost - what a love he had for nature.

    ReplyDelete
    Replies
    1. Thanks, Tricia! He wrote some inspiring poems for sure. Have a great rest of the week!

      Delete
  11. Hi Pam, oh I love blueberries and these pies are so adorable, love the size. My dad used to love that blueberry hill song from Fats Domini....brings back memories.

    ReplyDelete
    Replies
    1. Hi Cheri! Glad you like them! Your dad has good taste! Great song! 😉

      Delete
  12. So cute and delicious too. Love your little muffin tin idea, Pam!

    ReplyDelete
    Replies
    1. Thanks, Susan! They were so easy to make and eat! 😊

      Delete
  13. Love blueberries! And love that you made these pies in muffin tins -- the perfect size. Always fun to say you ate an entire pie :-)

    ReplyDelete
    Replies
    1. Ha, John! You're right with the entire pie, I hadn't thought of that! 😁 Hope you have a great day today!

      Delete
  14. Oh my gosh these are too adorable Pam and I love blueberries too. Love the Frost quote. Great idea to use Splenda too.

    ReplyDelete
    Replies
    1. Thanks, Evelyne! I like that poem also as well as blueberries. Take care

      Delete
  15. I 100 percent love this idea. Really a good one. Thank you!

    ReplyDelete
  16. Dear Pam, This is a delicious looking guilt free dessert. I never used splenda before. Blueberry is one of my favorites. Have a beautiful weekend my friend. xoxo Catherine

    ReplyDelete
    Replies
    1. Yes, it's guilt free and good too. You have a wonderful weekend also, Catherine! Hugs

      Delete
  17. These look terrific. I will try this with stevia -- my sweetener of choice these days -- and think they will be very tasty. Have been so enjoying the summer fruit.

    ReplyDelete
  18. Sounds delicious but we seldom ever see blueberries here! Have a good day Diane

    ReplyDelete

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