Grands Little Fruit Pies Food

MINI CHERRY PIES

Steps:

• Make the crust: Pulse the flour, granulated sugar and salt in a food processor. Add the shortening and 1 stick butter; pulse until the flour looks like coarse meal. Add the remaining butter and pulse until it is in pea-size pieces. Add the egg yolk and 6 tablespoons ice water; pulse until the dough just begins to clump, adding up to 2 more tablespoons water if needed. Transfer the dough to a large sheet of plastic wrap and gather into a 2-by-12-inch log. Wrap and refrigerate until firm, at least 2 hours or overnight.
• Put a baking sheet on the middle oven rack and preheat to 400 degrees F. Make the filling: Combine the cherries, granulated sugar, cornstarch, lemon zest and juice, and almond extract in a large bowl; toss until the sugar is dissolved and the cherries are coated. Set the filling aside.
• Cut the dough in half; cut one half into 6 pieces (keep the other half refrigerated). Roll each piece into a 6-inch round on a lightly floured surface. Ease each round into a 5-inch pie plate, letting the excess dough hang over the edge. Evenly divide the filling among the bottom crusts (the pies will be full).
• Remove the remaining dough from the refrigerator and use to make the top crusts (see options below); assemble the pies. Brush the top crusts with the beaten egg and sprinkle generously with coarse sugar. Refrigerate the pies until firm, about 30 minutes. Put the pies on the hot baking sheet in the oven and reduce the oven temperature to 375 degrees F. Bake until the crusts are golden and the fruit is bubbling, 55 to 60 minutes. Transfer to a rack and let cool completely.

GRANDS!® MINI CHICKEN POT PIES

Steps:

• Heat oven to 375 degrees F. In medium bowl, combine vegetables, chicken and soup; mix well.
• Press each biscuit into 5 1/2-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming 3/4-inch rim. Spoon a generous 1/3 cup chicken mixture into each. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
• Bake at 375 degrees F 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.

GRANDS LITTLE FRUIT PIES

Steps:

• Heat oven to 350°F.
• Combine flour, brown sugar and cinnamon.
• With pastry blender or fork cut in butter or margarine until mixture coarse crumbs.
• Separate dough into 8 pieces; split each biscuit in half.
• With floured fingers, flatten each biscuit to form 4" round.
• Press each biscuit in ungresed 2-3/4 x 4 x 1-/4" muffin cup.
• Spoon 2 tablespoons pie filling into each biscuit-lined cup.
• Sprinkle each with 2 tablespoons flour mixture (cups will be full).
• Bake for 15-22 minutes or until golden brown.
• Cool 5 minutes.
• Remove from muffin cups; place on wire rack, cool for 10 minutes.
• In a small bowl, beat whipping cream until stiff peaks form.
• Top each serving with dollop of whiiping cream; sprinkle with cinnamon sugar.
• Store in refrigerator.

PARTY MINI CHICKEN POT PIES

Steps:

• Heat the oven to 450°.
• Unroll or unfold a piecrust on work surface.
• Using the upside-down potpie tin as a guide, cut a circle of dough about 1/2 inch larger than the tin.
• If you're making more than one potpie, simply cut another circle from the dough. Reroll the scraps to cut out a third and repeat witht the other crust.
• Crumple a piece of aluminum foil into a 1 1/2-inch ball and set it in a potpie tin. Cover it with a layer of foil to create a smooth mound, then lay a circle of dough on top.
• Press the tines of a fork around the edge of the dough to crimp it, then use the fork to gently poke a few holes in the crust.
• Beat the egg with the water, then brush the mixture over the dough.
• Set the pie tin on a baking sheet a nd repeat for the other crusts.
• Bake the crusts for about 10 minutes.
• Let cool completely.
• Prepare the pudding and milk according to the package directions.
• Refrigerate until serving time.
• Place the Starburst or Tootsie Roll candies unwrapped on a paper plate and warm them in the microwave just until they're slightly softened, about 12 to 15 seconds, (the Jolly Rancher candies will soften from the warmth of your hands.)
• Once you've shaped them, lay the candies on waxed paper or a paper plate, set apart from each other so they won't stick together.
• Corn kernels: Roll the yellow candy between your hands or on a clean work surface to create a 4-inch-long rope, then use kitchen shears or a sharp knife to cut the rope into 1/4-inch pieces.
• With your fingers, form each piece into a kernel by flattening one end and pinching the other.
• Chicken: Use kitchen shears or a knife to cut the apple rings into 1/2-inch-wide pieces.
• Peas: Roll the green candy into a 5-inch-long rope. Cut the rope into 1/4-inch pieces, then roll each piece into a ball.
• Potatoes: Peel the banana, slice off three 1/4-inch-thick pieces, then cut each piece into small cubes.
• Cubed carrots: Cut each orange candy into 4 squares.
• To assemble the pie just before serving time, spoon about 2/3 cup of the pudding into the each pie tin.
• Add the candies and the fruit to the pudding, then set the piecrust on top.

INDIVIDUAL FRUIT PIES

Steps:

• For the sweet shortcrust pastry, mix the flour and icing sugar together in a bowl. Add the butter and rub it in lightly with your fingertips until the mixture resembles fine breadcrumbs. Alternatively, do this in a food processor or a mixer and then transfer to a bowl.
• In a separate bowl or jug, mix the egg with the lemon juice and two tablespoons of water. Make a well in the centre of the flour mixture and pour in the egg mix. Using a table knife, work the liquid into the flour to bring the pastry together. If it seems too dry, add a splash more water. When the dough begins to stick together, use your hands to gently knead it into a ball. Wrap in cling film and rest in the fridge for at least 15 minutes.
• To make any of the fillings, first cut the fruit into 1cm/½in pieces.
• Melt the butter in a large frying pan or deep saucepan set over a medium heat. Add the fruit, sugar, lemon zest (if applicable) and the alcohol. Simmer for about 10 minutes, stirring from time to time, until the fruit is tender and most of the liquid has evaporated.
• Leave the fruit mix to go cold, mix in the mascarpone (if applicable), then chill the mixture.
• Preheat the oven to 200C/400F/Gas 6.
• On a lightly floured work surface, roll out the pastry to a thickness of 2-3mm. Using an 8.5cm/3½in plain cutter, cut out 12 circles and use them to line a bun tray (the kind you would use for fairy cakes, not a deep muffin tray). Re-roll the pastry as necessary and cut out 12 smaller circles, 6cm/2½in in diameter, for the lids.
• Spoon the fruit filling into the pastry cases, taking care not to overfill them. Dampen the rim of the pastry with a little water and top each pie with a lid. Press a smaller cutter over the pie to seal the edge and trim away any excess pastry. Make a couple of small steam holes in the top of each pie.
• Brush the pastry lid with a little milk and sprinkle with granulated sugar. Bake for 25-30 minutes, or until the pastry is crisp and golden-brown.
• Leave to cool in the tin for five minutes before removing. Serve warm or at room temperature, within 24 hours of baking (or they'll start to lose their crispness).

GRANDS LITTLE PIES

Steps:

• Heat oven to 350°F. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, brown sugar and cinnamon. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Stir in nuts.
• Separate dough into 8 biscuits. Split each biscuit in half to make 16 rounds. With floured fingers, flatten each to form 4-inch round. Press each biscuit round in ungreased 2 3/4x1 1/4-inch muffin cup. Spoon 2 tablespoons pie filling into each biscuit-lined cup. Sprinkle each with about 2 tablespoons flour mixture. (Cups will be full.)
• Bake at 350°F. for 15 to 22 minutes or until golden brown. Cool 5 minutes. Remove from muffin cups; place on wire rack. Cool 10 minutes.
• In small bowl, beat whipping cream until stiff peaks form. Top each serving with whipped cream; sprinkle with cinnamon-sugar. Store in refrigerator.