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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Peaches, blackberries and blueberries make up the filling of these irresistable mini pies. By baking separately in ramekins, each pie feels like a special homestyle treat made especially for you. Ingredients:
4 cups peaches, pitted, peeled and sliced |
1 1/2 cups blackberries |
1 cup blueberries |
3/4 cup plus 2 teaspoons sugar, divided |
1/4 cup all-purpose flour |
2 tablespoons butter, diced |
2 9-inch pie crusts |
garnish: cinnamon-sugar |
Directions:
1. Combine fruit in a large bowl; mix gently. Blend 3/4 cup sugar and flour in a small bowl; toss lightly with fruit mixture. Pour fruit mixture into six to eight, 8 individual ramekins; dot with butter.
2. Gently roll out dough on a floured surface and cut 6 to 8 circles one inch larger than ramekins. Place crusts atop ramekins. Trim and crimp edges; cut vents in crust. Sprinkle with cinnamon-sugar. Cover edges of crust with strips of aluminum foil to prevent overbrowning.
3. Bake at 425 degrees for 40 to 45 minutes, until golden.
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