MINI BERRY PIES
These single-serving desserts are small, but the flavors inside --blueberry and raspberry -- are big. The heart cutout (made with a cookie cutter) provides a peek at the filling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 7
Number Of Ingredients 7
Steps:
- Unfold piecrusts on work surface. Using top of a 3-inch aluminum pie tin as a template, add 1/4 inch all around and use a knife to cut out seven rounds. Make a vent in center of each round with a 1/2-inch heart-shape cutter. Set crusts aside.
- Stir together berries, cornstarch, sugar, and lemon juice in a medium bowl. Divide mixture among seven 3-inch aluminum pie tins. Top each with a crust; use fingers to crimp sides so they stop just before edge of tin. Beat egg with 1 teaspoon water. Brush crusts lightly with egg wash; sprinkle with sugar. Freeze pies 20 minutes.
- Preheat oven to 375 degrees. Bake until golden and juices are bubbling, about 25 minutes. Let cool completely on a wire rack.
FROZEN RASPBERRY PIE
Guests' eyes will light up at the sight of this appealing make-ahead pie. The light raspberry flavor is accented by the pleasant crunch of almonds. It's especially refreshing in summer. -Dorothy Latta-McCarty, Lakewood, Colorado
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- Place marshmallow creme in a deep microwave-safe bowl. Microwave, uncovered, on high for 1 minute or until marshmallow creme puffs and becomes smooth when stirred. , Cool to room temperature, stirring occasionally. Stir in yogurt and sherbet. Fold in whipped topping and almonds., Pour into crust. Cover and freeze for 6 hours or overnight. Remove from the freezer 10-15 minutes before serving. Garnish with whipped topping and almonds if desired.
Nutrition Facts : Calories 338 calories, Fat 13g fat (5g saturated fat), Cholesterol 3mg cholesterol, Sodium 166mg sodium, Carbohydrate 51g carbohydrate (39g sugars, Fiber 1g fiber), Protein 4g protein.
MINI APPLE RASPBERRY PIES
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 4h
Yield Makes six 5-inch pies
Number Of Ingredients 7
Steps:
- Roll each disk of pate brisee into a 6-inch round on a lightly floured work surface. Line each of six 5-inch aluminum pie tins with 1 dough round and trim dough flush with edges of tins. Using a 1-inch cookie cutter, cut a 1-inch circle from center of each of remaining 6 dough rounds. (Discard circles, or bake for a snack.)
- Core, peel, and cut apples into 1/2-inch-thick wedges; halve wedges crosswise. Toss apples with raspberries, flour, sugar, and lemon juice. Divide filling evenly among tins. Place 1 dough round over each pie, centering hole over filling. Gently press dough with fingers along edges of tins to seal, and trim dough flush with edges. Press edges to seal with a fork. Freeze until firm, about 20 minutes.
- Preheat oven to 400 degrees. Brush pies with egg wash and sprinkle generously with sugar. Transfer to a rimmed baking sheet. Bake until golden brown and juices are bubbling through vents, 50 to 55 minutes. (If outside edges brown too quickly, cover them with a tent of foil.) Let cool completely on a wire rack before serving.
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- Preheat oven to 350 degrees and place 12 of your mini pie shells on a baking sheet. (If pie shells are frozen, be sure to thaw them for about 15 minutes.)
- Place frozen raspberries in a large bowl and mix in lemon juice. Then, coat the raspberry mixture with sugar and cornstarch. Scoop into your mini pies without overfilling them.
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