Sunday, October 23, 2011

Tiny Pies

This is a "new" dessert floating through the web the last month or so.
Strange I have made these the last 40 years .
They were always in my daughters lunch box and made with sweet preserves with left over pie crust.
My tiny pies are made with left over fruit or any jar of sweet preserves is in the cupboard on any given day.
Try out this common recipe.
Kids and friends love this sweet or savory tiny pies.


2 cups blackberries (3/4 pound)
1 large Golden Delicious apple, peeled and coarsely grated
3 tablespoons plus 1 teaspoon semolina flour
1/2 teaspoon cinnamon
9 tablespoons sugar
2 tablespoons milk
Pastry dough for a double-crust pie

Special equipment:

2 large (17- by 12-inch) baking sheets; parchment paper

Cook blackberries, apple, semolina flour, cinnamon and 6 tablespoons sugar in a 2-quart heavy saucepan
over moderate heat, stirring frequently, until mixture just boils and is thickened, about 5 minutes.
Transfer to a shallow bowl to cool.
Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
Line baking sheets with parchment.
Roll out half of dough 3/4 inch thick on a lightly floured surface with a lightly floured rolling pin into a
16- by 11-inch rectangle, then trim into a 15- by 10-inch rectangle, reserving scraps. Cut into 6 (5-inch) squares.
Place a heaping tablespoon of fruit filling in center of 1 square.
Moisten edges of square with milk and fold into a triangle, pressing edges to seal.
Transfer to a lined baking sheet and press tines of a fork around edges of triangle.
Make 5 more triangles in same manner, arranging them 1 inch apart on baking sheet.
Repeat with remaining dough and filling, rerolling all of the scraps together once to make 12 triangles total.
Brush triangles with milk and sprinkle with remaining 2 tablespoons sugar. Bake, switching position of pans
halfway through baking, until pies are golden, about 30 minutes total. Transfer pies to racks to cool.

Makes 12 small pies
active time: 40 min

Make your own dough
Hand Pie Pastry Dough
1 1/4 cup all-purpose flour
6 tablespoon unsalted butter, cold, cut in small cubes
2 tablespoons shortening
pinch salt
3-4 tablespoons ice water

1. In food processor or by hand, blend flour, butter, shortening and salt until the mixture resembles a coarse meal and has some pea sized pieces of butter left in it.
2. While pulsing add water a little at a time until dough comes together when pinched in your hand. Wrap in plastic wrap and refrigerate for at least an hour or up to 1 day.
1. Roll chilled pastry out on a lightly floured surface into a 1/8 inch thick rectangle.
Place the circle in your hand and fill with about a mounded tablespoon of filling.
Seal shut pressing the edges well with your fingers. Fold edges over in a decorative shape or seal with the tines of a fork.
Re-roll dough scraps to make up to eight circles or squares, allowing it to rest about 10 minutes between rolling.