Individual Fruit Pies Recipes

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INDIVIDUAL FRUIT COMPOTE PIES



Individual Fruit Compote Pies image

Provided by Alton Brown

Categories     dessert

Yield 12 pies

Number Of Ingredients 5

1 whole egg
1 teaspoon water
1 (14 ounce) package puff pastry dough, thawed but still cold
1/2 cup fruit compote
All-purpose flour

Steps:

  • Preheat the oven to 375 degrees F.
  • In a small bowl, whisk together the egg and water. Set aside.
  • Place the puff pastry on a lightly floured surface and roll to 1/8-inch thick. Cut 12 (3 3/4- inch) circles from the puff pastry. If the dough begins to stick, lightly dust with flour.
  • Place 2 teaspoons of the fruit compote onto the middle of each circle. Lightly brush the edges with the egg wash and fold the pastry over so that the edges meet. Using a fork, press the edges together to seal. Brush the tops of the pies with the egg wash and poke several holes in the top of the pies for steam to escape.
  • Place the pies 1-inch apart on a baking sheet lined with parchment paper and bake until golden brown, approximately 25 minutes.

INDIVIDUAL FRUIT PIES



Individual fruit pies image

These little pies are filled with a luscious fruity mix, spiked with a little alcohol. They remind me of the fruit pies my Nan used to make: a real treat, especially when served warm with whipped cream. I've given you three fillings to choose from; each uses the full quantity of pastry.

Provided by Paul Hollywood

Categories     Cakes and baking

Yield Makes 12 small pies

Number Of Ingredients 23

200g/7oz plain flour, plus extra for dusting
2 tbsp icing sugar
100g/3½oz unsalted butter, chilled, cut into 1cm/½in cubes
1 free-range egg, lightly beaten
1 tsp lemon juice
7 medium eating apples (approximately 1kg/2lb 4oz), peeled, quartered and cored
25g/1oz unsalted butter
75g/2½oz caster sugar, plus extra for dusting
1 lemon, finely grated zest only
50ml/2fl oz calvados
2 tbsp mascarpone
7 medium pears (approximately 1kg/2lb 4oz), peeled, quartered and cored
25g/1oz unsalted butter
75g/2½oz caster sugar, plus extra for dusting
1 lemon, finely grated zest only
50ml/2fl oz perry
2 tbsp mascarpone
9 apricots (approximately 500g/lb 2oz), halved and stoned
25g/1oz unsalted butter
75g/2½oz caster sugar, plus extra for dusting
50ml/2fl oz amaretto
2-3 tbsp milk, for brushing
granulated sugar, for sprinkling

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).

MINI BERRY PIES



Mini Berry Pies image

These single-serving desserts are small, but the flavors inside --blueberry and raspberry -- are big. The heart cutout (made with a cookie cutter) provides a peek at the filling.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 7

Number Of Ingredients 7

1 package (15 ounces) refrigerated piecrusts
6 ounces raspberries
12 ounces blueberries
4 teaspoons cornstarch
1/4 cup sugar, plus more for sprinkling
1 teaspoon fresh lemon juice
1 large egg

Steps:

  • Unfold piecrusts on work surface. Using top of a 3-inch aluminum pie tin as a template, add 1/4 inch all around and use a knife to cut out seven rounds. Make a vent in center of each round with a 1/2-inch heart-shape cutter. Set crusts aside.
  • Stir together berries, cornstarch, sugar, and lemon juice in a medium bowl. Divide mixture among seven 3-inch aluminum pie tins. Top each with a crust; use fingers to crimp sides so they stop just before edge of tin. Beat egg with 1 teaspoon water. Brush crusts lightly with egg wash; sprinkle with sugar. Freeze pies 20 minutes.
  • Preheat oven to 375 degrees. Bake until golden and juices are bubbling, about 25 minutes. Let cool completely on a wire rack.

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