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 servingsAuthor: Pam

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!