Hi Mary, the concern I have with making mini pies with this recipe is that since the filling is already cooked, but the crust still needs to be thorougly baked, there's a risk that the filling will become overcooked by the time the pie crust(s) are fully baked. You might want to start with only two pies rather than 4, and up the baking temperature to 400F for the smaller pies. Bake until the filling is bubbling and the crust looks golden brown. Baking time will likely be a bit shorter, but probably not half as long. Start checking around 25 minutes, and reset the timer from there. 

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