Mini Fruit Pie — The Market Edition

After a hard day at work, I decided to make myself a pie. However, I realized that

A) I don’t own a pie dish

B) I have equal amounts of apples, blackberries and cherries.

So realizing that those fruit don’t really go together, nor do I have a vessel to create such a fusion, I settled on mini pies.

MINI FRUIT PIES

Ingredients:

Frozen Rolled Puff Pastry Sheets — Yes, this is easier.

Apples

Blackberries + Cherries

Pumpkin Pie Seasoning / Syrup

Vanilla Sugar

Directions:

1. Chop up the fruit and add the apples (Gala apples in this case) to one small sauce pan and the blackberries and cherries in the other.

1b. For the apples, I immediately added t TBSP of vanilla sugar, a bit of pumpkin spice syrup and a TBSP of Pumpkin Spice Seasoning — This is mostly because apples tend to absorb flavours while cooking, and I wanted to maximize on that.

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2. Cook the fruit down on medium low heat until the juices start to flow. Add a bit of water to speed up the process. Add a bit of vanilla sugar to the blackberry mixture if desired.

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3. While those are cooking, cut 4×4 inch squares from the sheet of puff pastry and begin to pull the edges together to create a cup like container. Kind of hard to explain, but here’s a picture.

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4. Place the cups into a muffin tin, then fill them with the fruit reduction. If you are using berries, remember that more juice is going to come out of them so be warned.

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5. Bake at 375F until the puff pastry is golden (I’ll be honest, I dont have a time — nor did i remember to time it. If it turns black, thats too long.

ENJOY!!!

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