With just two of us eating at my house, I’m always looking for quick treats that will freeze and store well so I can pop up a fancy dessert any evening without struggling to use up a whole cake, pie, pudding within the next few days. These mini pies are a perfect lite ending to a meal or can fill in for breakfast on the go if packaged correctly. I baked mine in a Mini Pie maker but my recipe adjusts for oven cooking as well. The filling here is just what I like and had on hand. It can easily be changed to other fruits as long as they are prepared in small pieces to fit into the smaller pie crusts. Frozen Blueberries worked well. I’d like to try it out with Mango, Peaches, Strawberry. Even Pecan will be good although the filling preparation listed in this recipe would have to be adjusted for Pecans.
I’m a big fan of Plums and I usually let them almost over ripen to ensure that they don’t upset my stomach and also maximize their sweetness. It’s hard to find ready ripe plums in the grocery here so I almost always wash them and leave them inside a closed up paper bag out of direct sunlight for a few days before cutting them. Nothing more disappointing …plum wise…to be drooling for a big bite of fresh juicy plum only to cut one open and find it dry, cardboard tasting and tough. The paper bag trick works well for me. I think they work well with the blueberries in these mini pies by adding a similar but unique tart flavor against the sweet and softer blueberry flavor
My Mini Pie maker came with some pastry cut outs that worked well creating little leaves. I think they not only added to the pie’s appearance but they also allowed the filling to show through, adding just enough top crust for a little crunch against the creamy tart berry plum filling. I sprinkled a little sugar on top at the end to sweeten up the crust. This crust recipe is not overly sweet and could be used for a savory filling as well.
I used Agar as a thickening agent for the filling and it worked even better than I’d hoped. Just a few spoonfuls of the flakes gave the filling that traditional syrup consistency without having to add additional gelatins or sugars. Just be sure to add it near the end of the fruit boiling process as it will thicken your fruit quickly after boiling for a few minutes.
Hope you are having wonderful weather this weekend.
More from my site
- April 2013 Ominum-Gatherum
- Pear & Broccoli Sprout Salad with Balsamic Caramelized Sweet Potato Cubes