Showing posts with label mini pies. Show all posts
Showing posts with label mini pies. Show all posts

12.21.2011

Mini Blackberry Pies

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Ingredients:
  • 1 sheet pastry paper
  • 1 can blackberry filling (find a can that lists blackberries first; this means they have the highest percentage of actual backberries used in their filling)

Cooking Directions:
  1. Thaw pastry paper.
  2. Preheat oven to 350.
  3. Cut each sheet into 9 squares (or square about 3-inches x 3 inches).  Use a rolling pin to make each piece just a bit thinner/wider (but not so thin that it falls apart when you manipulate it into the cupcake tin).
  4. Place into cupcake tins and fill with blackberry filling.
  5. Bake for appx 25 minutes, or until pastry sheet begins to brown.





11.21.2011

Cherry Pomegranate (Mini) Pies

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Pies. Oh my. Well, here's the thing about holiday pies... they're big. They're sugary. They're calorie monsters. And yet, sometimes, all you want is a piece of freaking pie (for a big slice, check out this recipe for healthy pumpkin pie).

Never fear, my friends. Now you can serve your guests (or yourself...) the perfect amount of pie. These individual pies have the perfect amount of crunchy crust while still being filled with sweet-yet-fresh cherries and pomegranate seeds. The perfect combination of tang and sweet. Word.

Prep time: 10 minutes (plus 40 minutes thaw time)
Cook time: 20 minutes
Yield: 18-22 Mini Cupcakes
Calories per serving: ~200 calories
Ingredients:
  • 1 sheet Pastry Dough
  • 1 can Whole Cherries Cherry Pie Filling (Find one that is organic or read the ingredients list and choose a can that has cherries and water as the first two ingredients -- not corn starch or sugar -- makes a big difference!)
  • 1 whole Pomegranate
Cooking Directions:
  1. Preheat oven to 350 degrees
  2. Take sheet of pastry dough out of the box and let it thaw for 40 minutes.
  3. Break pomegranate seeds out of prison.
    Tip on opening Pomegranates: Cut pomegranate into four parts. Fill a large bowl 1/2 way with water and break apart the pomegranate under water. The seeds will sink while the white "brainey" parts and rind will float. Collect the seeds, drain them, and set aside. Be careful! Pomegranates stain!
  4. Use a roller to make the sheet of dough thinner by rolling it toward the edges.
  5. Cut the sheet into squares about 3 inches by 3 inches.
  6. Place each square into a greased cupcake tin, making sure to fold it down into the bottom without ripping it.
  7. Spoon cherry filling into each mini pie (there should be about 3-4 whole cherries in each, filling about 2/3 of the pastry dough crust).
  8. Add a layer of pomegranate seeds on top of cherry pie filling.
  9. Bake for 20-30 minutes, depending on how golden you prefer your crust!
  10. Serve :)
[Click here for more Healthy Holiday recipes for a guilt-free holiday season!]
[Click here for more Healthy Holiday recipes for a guilt-free holiday season!]
[Click here for more Healthy Holiday recipes for a guilt-free holiday season!]
[Click here for more Healthy Holiday recipes for a guilt-free holiday season!]
[Click here for more Healthy Holiday recipes for a guilt-free holiday season!]
[Click here for more Healthy Holiday recipes for a guilt-free holiday season!]
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