Lightly spiced fall fruit sits under a simple crust that’s sure to delight. While these mini pies may look like they’re made by a pro, they’re easy enough for beginner bakers to master.
Use a 9 × 13-in. baking dish instead of individual baking dishes. No need to divide pastry into portions! Shape into a large rectangle and refrigerate at least 1 1/2 hours or overnight. Roll pastry into a rectangle about 9 × 13 in. Continue with recipe.