Wednesday, July 31, 2013
I promise after this I have a savory meal coming, I know its been a long streak of sweet treats, I actually still have a couple more desserts and sugary breakfasts coming up, but will be posting a couple savory entrees to off set this crazed sweet fest I have some how fallen into!
For the pies
1 prepared pie crust (store bought or homemade) and flour for dusting
See my Old fashioned Peach Pie recipe posted a couple weeks ago for Home made crust recipe!
**For this crust I sub. in white whole wheat flour for 2C and 1C all purpose flour
2C Blueberries ( or berries of your choice)
1TBL lemon juice
1/4C sugar
1TBL white whole wheat flour1/4tsp sea salt
For the top of the mini pies
1 large egg, whisked with 1tsp water
1TBL coconut sugar
Preheat oven to 375 F
Roll out dough on a floured surface to approx. 15X12 inch rectangle. Cut the dough from that rectangle into 6 rectangles.
Mix all ingredients for the pie together (except prepared pie crust obviously) Put in 2tbls of filling, they not take that much, so you will have to use your discretion, some of mine did some did not. Once filled, gently fold over and crimp the sides to hold the dough together. Place on parchment lined baking sheet. Brush the pies with the egg wash and sprinkle with the sugar. Cut small slits in the tops of the pies.
Recipe adapted from Bon Appetite
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