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.

Wanda Niles, Costa Mesa, CA
Recipe by Gooseberry Patch October 2011

Gallery

Gooseberry Patch

Recipe Summary

Yield:
Makes 6 to 8 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Source

101 Homestyle Favorites

Advertisement
Advertisement