Thursday, July 26, 2012

Summer Fruits Mini-Pie

There is something so charming about a rustic pie where you pile the filling in the middle and fold up the pastry around it. Earlier this week I missed lunch and didn't get home until tea time. I had a single pie crust on hand and some perfectly ripe white peaches, plus some blackberries picked in the morning and the last few local strawberries, so I decided to fix up a quick little pie to share with Sweetie. It was hot so I baked it in the toaster oven. With a cup of tea on the side, it held me until dinner time. Because dinner was a layered fresh veggie bake and some carrots I knew that a few extra calories from the pastry would be offset by the very low calorie but delicious veggies. I'll post that recipe next!

Not sure that there are too many locals who read this blog, but if you are, the SRJC production of Sweet Charity is worth seeing just for the excellent dancing in the true Fosse style. If you are a baby boomer it will be even more fun because two of the production number spoof some 60s dances and hippy-dippy ways.

Summer Fruits Mini-Pie
Serves 2

1 pie crust circle (I use Pillsbury ReadyCrust) or dough for one pie crust, rolled into a 10 inch circle
all-purpose flour
1-2 ripe peaches, peeled, pitted and sliced
1/4 cup fresh blackberries, rinsed and drained or patted dry
1/4 cup fresh strawberries, rinsed and drained or patted dry, then hulled and sliced
sprinkle nutmeg
water for pastry
1 tablespoon milk

Place the pie crust on a lightly floured board. Sprinkle with 1 tablespoon flour.

In a small bowl combine a sprinkle of nutmeg, a pinch of salt, and the fruits, mixing gently to avoid crushing the blackberries. If fruit isn't sweet, add a little sugar to taste.

Pile the mixed fruits in the middle of the pastry circle. Fold up the pastry to cover the fruit, moistening the pastry where it meets and pressing slightly to adhere. Brush lightly with milk.

Place pastry mini-pie carefully on a foil or parchment paper lined small baking sheet. Use a wide spatula to support the bottom of the pastry as you move it.

Bake in preheated 375 degree toaster oven for 20 minutes, or until mini-pie is golden and pastry is flaky.

Let cool slightly, cut in half and serve.

3 comments :

tanita davis said...

Ah, instant dough. Thank goodness for short cuts. In warm weather, crust never really turns out all that well for me. (What am I saying: CRUST JUST NEVER TURNS OUT ALL THAT WELL FOR ME...!)

Looks delish!

MyKitchenInHalfCups said...

I love it when life sort of puts things together for us ... yes I know you made the pie crust but still, it just was perfect timing for a little fruit pie.

Elle said...

Well, I do know how to make crust that turns out but I don't enjoy doing it so, really, ReadyCrust is just fine...and without it I might never make pie...what a shame that would be. Tanita, we should have a pie making session. Crust isn't difficult, but technique (as always) is and easier to learn if someone shows you. What is your favorite pie? Tanna, come join us! That would be the best kitchen party ever.