Another recipe from the cookbook – Delish JUST FOUR ingredients fast.
You’ll need to excuse my photos on this recipe. It was so hot and humid in my house when I decided to bake some mini pies. I’m not sure what I was thinking – I think my eyes and belly weren’t in line with my mind. I started out good with this and at the last minute decided to just toss the top on the pies and bake. They tasted delish but weren’t as pretty as they could have been if I’d taken the time to pinch the tops all the way around.
After eating these last night my husband started talking about all the other ingredients we could put in the middle of these. Be on the lookout for future appetizers.
Mini Berry Pies
3 1/2 ounces frozen mixed berries (I ended up using about 5 oz)
1 tablespoon superfine sugar
1 teaspoon cornstarch
2 sheets refrigerated pie dough
Preheat over to 400°F/375°F convection. Grease a 12 hole (1 Tablespoon) mini muffin pie pan.
Combine berries and half the sugar in small pan; stir over heat until sugar dissolves. Bring to a boil. Blend cornstarch with 1 tablespoon water; stir into berry mixture. Stir over heat until mixture boils and thickens.
Meanwhile, cut 12 x 2 1/2″ rounds from pastry; press into pan holes. Cut 12 x 1 1/2″ rounds from remaining pastry. Divide berry mixture among pastry cases; top with rounds. Press edges firmly to seal. Brush tops lightly with water; sprinkle with remaining sugar. Make small cut in pie tops.
Bake about 20 minutes. Stand pies in pan 10 minutes before turning, top-side up. onto wire rack. Serve pies warm or cold.
I served these with the single serving cups of Schwans vanilla ice cream