Prep your pan and oven: Preheat the oven to 375°F (190°C). Lightly grease a standard muffin pan or line with paper liners for easier removal.

Make the filling: In a bowl, combine fruit, sugar, cornstarch, lemon zest, lemon juice, vanilla, and spices. Stir until the fruit is evenly coated and glossy. Let it sit 5–10 minutes to release juices.

Roll out the crust: On a lightly floured surface, roll the pie dough to about 1/8-inch thickness. Use a 3–3.5 inch cutter (or glass) to cut 12 rounds for the bottoms. Gather scraps and reroll as needed.

Fit the crust: Gently press each round into the muffin cups, making sure the dough comes up the sides. Chill the pan in the fridge for 10 minutes to help prevent shrinking.

Fill the pies: Spoon the fruit filling into each cup, leaving a small space at the top. Dot each with a tiny cube of butter for extra richness.

Top the pies: Cut smaller rounds (about 2.5 inches) or create simple shapes (hearts, stars) for a partial top. You can also do thin lattice strips if you like. Ensure there’s a vent for steam if you cover the whole top.

Brush and sprinkle: Lightly brush tops with egg wash and sprinkle with coarse sugar for sparkle and crunch.

Bake: Bake for 18–24 minutes, until the crust is golden and the filling is bubbling. Rotate the pan halfway through for even browning.

Cool: Let the mini pies cool in the pan for 10 minutes, then carefully loosen edges and transfer to a wire rack. Cooling helps the filling set.

Serve: Enjoy warm or at room temperature. Great on their own or with a small scoop of vanilla ice cream.