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.
Gooseberry Patch OCTOBER 2011
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.
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.
Bake at 425 degrees for 40 to 45 minutes, until golden.
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