Thursday, July 26, 2012
Summer Fruits Mini-Pie
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.
1 pie crust circle (I use Pillsbury ReadyCrust) or dough for one pie crust, rolled into a 10 inch circle
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
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.