Posted By Christina on June 24, 2010
I use store-bought refrigerated pie crust for this recipe. Why? Well, normally I’m a big advocate of making everything from scratch. I don’t even buy tortillas or bread anymore. But when I was creating this recipe I remembered my favorite pie that my grandmother used to make.
Around the holidays, all the adults ate pecan pie. Pecans are native to Texas, so it’s a natural for us. But my grandma knew that my brother and I didn’t like it, so she made a special cherry pie just for us. I used to get so excited to see her bring it to our house in her small, Depression-era sized pie pan. It was so small in fact, that my Dad teased her that she only used 1 apple to make an apple pie.
After years of wondering how she made her pie so delicious, I found out she used store-bought refrigerated pie dough and a can of cherries. Nothin’ else. So I decided store-bought pie crust is okay by me.
Oh, and now that I’m all grown up, I love pecan pie. Why did no one ever tell me about the sweet custard under all those nuts?
Makes 3 small hand pies or 6 minis with a 2″ cutter.
- 1/2 of a 14 oz. package of refrigerated pie crust (1 sheet)
- a few dashes of flour
- 1 loosely packed cup of boysenberries (about 15 berries)
- 1 tablespoon cornstarch
- 1/4 cup powdered sugar
- 1 teaspoon lime juice
- 2-3 teaspoons milk
- First, preheat your oven to 425 degrees. Line a small baking sheet with parchment paper. Place the clean and dry boysenberries in a bowl and toss them with the cornstarch. Not all of the cornstarch will stick to them, but just enough will.
- Then, take your pie crust and roll it out slightly on a lightly floured counter. You’re looking to make it spread about a 1/2-inch in all directions.
- Cut three 6-inch circles out of the dough, using a large cookie cutter or lid. Discard the scraps or save for another use (like cobbler topping, mmm!). You may also use a 2-inch cutter to make 6 mini pies.
- Place about 4-5 berries in the center of each dough circle and carefully fold the dough over to form a half-moon. Use a wet fingertip to seal the crusts, then crimp them with a fork.
- Carefully move the pies to the baking sheet and bake 20-22 minutes, until golden brown. No matter how hard you try, some berry juice will escape. It is okay.
- Let the pies cool slightly. Whisk together powdered sugar, lime juice and enough milk to form a glaze that can be drizzled over the pies. Serve pies slightly warm.
2.1
Category: Pies and Cobblers |
3 Comments »
Tags: berries, blackberry, blackberry dessert, blackberry dessert for two, boysenberries, boysenberry desserts, hand pie, hand pies for two, recipe for hand pies, recipe for pie that doesn't serve so many, small berry dessert, small hand pies, small pie, small pie recipe
Posted By Christina on June 21, 2010
Is your garden overflowing with zucchini? I have no sympathy–we picked almost 9 pounds of zucchini in one day. I planted 6 zucchini for just the two of us. Crazy, I know. But I figured I would eat one every day with an orzo salad dressed with a lemon-mint vinaigrette. This is one of my favorite lunches. But somehow, they got away from me and now my fridge is full of them. So I made these for breakfast. We loved them. If I was going to serve them for dessert, I would make the lemon cream cheese frosting that goes with my lemon cream cupcakes.
| Zucchini Muffins with Lemon Glaze |
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Makes 4 muffins.
- For the muffins:
- 1/4 cup canola oil
- 1/4 cup sugar
- 1 egg white
- 6 tablespoons flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon almond extract
- 1/4 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/2 cup grated zucchini (squeeze dry before measuring)
- Icing:
- 1/3 cup powdered sugar
- juice of half a lemon
- In a medium bowl, beat together the canola oil and sugar.
- Add the egg white, almond extract, and spices and continue beating.
- Add the flour and baking soda and beat just to combine.
- Stir in the grated zucchini lightly.
- Divide between 4 lined muffin cups and bake at 350 for 20-22 minutes until a toothpick inserted comes out clean.
- Once completely cool, blend together icing ingredients and pour on top.
1.2.4
Category: Breakfast |
4 Comments »
Tags: Breakfast, breakfast for two, dessert for two, lemon, muffin, muffins for two, recipe for small batch of muffins, recipe for small muffins, zucchini, zucchini desserts, zucchini muffins, zucchini recipes
Posted By Christina on June 14, 2010
This isn’t just blueberry cobbler. It’s blueberry cobbler with cornmeal biscuit topping. The addition of fine cornmeal in a biscuit makes for a sweet, tender topping for the juicy berries. The blueberries are dressed simply in lemon juice and a pinch of cinnamon. This dessert begs for a scoop of vanilla bean ice cream and two spoons.
Makes 1 small cobbler in a 3-cup dish.
- For the berries:
- 1 1/2 cups fresh blueberries
- 1 tablespoon sugar
- 1 tablespoon flour
- 1 lemon, juiced
- pinch of cinnamon
- For the cornmeal biscuit topping:
- 6 tablespoons unbleached flour
- 2 tablespoons finely ground cornmeal
- 1 tablespoon sugar plus 1 teaspoon, divided
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- pinch of salt
- 2 tablespoons cold unsalted butter
- 1/4 cup heavy whipping cream
- Preheat the oven to 375°.
- In a medium bowl, toss the blueberries with the remaining filling ingredients. Pour into a 3-cup capacity baking dish.
- In another bowl, stir together with a fork the flour, cornmeal, 1 tablespoon sugar, baking powder, baking soda and salt. Cut the butter into cubes and add to the flour mixture. Rub the flour and butter mixture between your fingertips until the butter is evenly dispersed and is the size of small peas. Pour in the cold heavy cream and stir until a dough forms.
- Dot the dough in marble-sized pieces over the berries. Sprinkle the remaining 1 teaspoon of sugar on top.
- Bake for 25 minutes or until the berries are bubbling and the cornmeal biscuit topping is nicely browned. Let cool slightly before serving.
1.2.4
Category: Pies and Cobblers |
8 Comments »
Tags: blueberries, blueberry dessert for two, blueberry desserts, cobbler, cobbler for two, cornmeal, cornmeal biscuit, fruit cobbler recipe, small bluberry dessert, small cobbler recipe, small fruit cobbler recipe
