Grape Glazed Fresh Berry Mini Pies Food

CHERRY-LEMON MERINGUE MINI PIES

Steps:

• Make the cups: Preheat the oven to 350 degrees F. Spray twelve 2 1/2-inch muffin cups with cooking spray; set aside. Combine the meringue cookies and flour in a food processor; process until the mixture is in fine crumbs. Add the melted butter and pulse until combined. Spoon about 2 tablespoons of the mixture into each of the prepared muffin cups. Using the back of a measuring tablespoon, press the mixture firmly into the bottoms and sides of the cups. Bake for 8 to 10 minutes, or until just starting to brown. Remove from the oven and immediately press each cup with the back of the tablespoon. Cool the cups in the pan on a rack. Make the filling: Combine the pudding mix and sugar in a medium saucepan. Whisk in the lemonade and egg yolks. Continue to whisk over medium-high heat until the mixture comes to a boil. Remove from the heat and cool for 5 minutes. Spoon 2 tablespoons lemon filling into each cooled meringue cup. Top each with 1 tablespoon cherry pie filling. Chill for about 2 hours, or until the filling is set. If desired, top with whipped cream. Serve the mini pies chilled or at room temperature.
• Photograph by Antonis Achilleos

GRAPE-GLAZED FRESH BERRY MINI PIES

Steps:

• 1. Preheat the oven to 350°F. 2. Unroll the pie crusts. Cut four 5-inch rounds out of each crust for 12 rounds total. Reserve the scraps for another use. Press each round against the bottom and up the sides of a muffin cup in a muffin tin; you should have a 1/2 inch rim of crust. Decoratively crimp the rims around the tops of the muffin cups. 3. Bake for 7 minutes. Use a spoon to gently press the any puffing spots of crust flat. Continue baking until golden brown and set, 5 to 7 minutes longer. Cool completely in the pan on a wire rack. 4. Meanwhile, pour Farmer's Pick 100% Juice Concord Grape into a small saucepan and zest the lime into the juice. Stir in the sugar. Boil until reduced to a syrupy consistency, about 1/3 cup. Cool to room temperature, stirring occasionally. Squeeze 1 teaspoon lime juice into the syrup. Gently toss with the berries until well-coated. 5. Remove the pie crusts from the muffin tin. Fill each cup with berries. Serve immediately.

FRESH BERRY PIE

Steps:

• Put 1 cup of the berries into a blender and puree them.
• Combine the sugar, cornstarch and salt, mix well, add to the water and cook over low heat until thickened (about 10 minutes). Add the pureed berries and stir well. Cool.
• Add the whole berries to the glaze, mix to coat them thoroughly and pour into the pie shell, distributing the berries evenly. Chill the pie for four hours and garnish with whipped cream.

GLAZED FRESH BERRY PIE

Steps:

• First, bake the deep dish pie shells according to the instructions on the box, then let cool as you prepare the rest of the recipe.
• To make glaze, crush 2 cups strawberries; add cold water to make 2 cups juice mixture. Pour into small heavy saucepan and place over medium-high heat; bring to a boil. Reduce heat and simmer for 3 minutes; strain and add cold water to make 2 cups.
• In heavy saucepan, combine sugar, cornstarch and salt. Gradually whisk in strawberry juice mixture and bring to a boil over medium heat, stirring constantly. Cook for 1 minute or until mixture is thick, stirring constantly. Cool glaze slightly.
• Generously fill baked pie shells with the fresh strawberries and blueberries. Divide the glaze in half, then pour over the fruit in each pie. Put in refrigerator for 2 to 3 hours or until glaze is chilled and set.
• Just before serving, whip cream with some icing sugar and a splash of vanilla to sweeten. Enjoy this fantastic summer dessert! Everyone will ask for seconds.

MINI LIME PIES WITH GLAZED BERRIES

Steps:

• Make lime curd:
• Whisk together eggs, sugar, and lime juice in a 2-quart heavy saucepan until combined. Add butter and cook over moderately low heat, whisking constantly, until curd is thick enough to hold marks of the whisk and first bubbles appear on surface, 8 to 10 minutes. Immediately pour through a fine-mesh sieve into a bowl, discarding solids. Cool to room temperature, stirring occasionally. Stir in zest, then chill, covered, at least 1 hour.
• Make pastry rounds:
• Put oven rack in middle position and preheat oven to 350°F. Line 1 baking sheet with parchment paper.
• Roll out dough into a 15-inch round (pastry will be thin) on a lightly floured surface with a lightly floured rolling pin. Cut out 18 rounds with cookie cutter and arrange 1/2 inch apart on lined baking sheet. Prick each round several times with a fork, then cover rounds with another sheet of parchment and weight with second baking sheet.
• Bake until rounds are pale golden, 15 to 20 minutes. Remove top baking sheet and parchment and transfer rounds to racks to cool.
• Sprinkle each round evenly with 1/2 teaspoon superfine sugar and carefully caramelize with a blowtorch (sugar burns easily).
• Make glazed fruit and assemble desserts:
• Boil confectioners sugar, water, and lime juice in a 12-inch heavy skillet over moderate heat, stirring occasionally, until slightly thickened, about 2 minutes.
• Remove from heat and add berries, gently tossing to coat. (There will be just enough to glaze berries; they will give off a small amount of juice as they cool.)
• Cool berries 5 minutes.
• Put 1 tablespoon of curd on each of 6 plates. Stack 3 rounds on each plate, layering rounds with some of curd and glazed berries, then drizzle plates with some syrup.