Fruit pie in the summer is always a big hit around here. Last night's pies were cooked in pot pie foil pans, making individual servings.
First:I used a boxed pie crust, adding water to the dry ingredients and mixing in a bowl, per the box instructions.
Then I rolled out two small pie crusts for each pie -- enough to make five little two-crust pies. It turned out that I had enough pie crust mix for one extra round for a crust. That round became our only turnover. (Eleven pie crusts rounds total.)
Meanwhile, Guy sliced:
2 apples
1 peach
15 seedless red grapes (approximately)
He mixed them in a bowl with:
2 or 3 tablespoons tapioca
powdered cinnamon to taste
powdered allspice to taste
a splash of lemon juice
Then he divided the fruit mixture evenly amongst
the 6 small pie pans lined with a bottom crust.
I put on the top crusts, trimming off the excess crust overhanging the edge of the pie pans, and cut two slashes in the top of each pie for steam to escape.
The sixth pie, with only one crust ,was treated like a turnover. After the fruit was added to the single crust lining the pan,I folded the excess crust back over the top of the filling -- sort of wrapping it up.
We cooked the pies on a cookie sheet in a 350 degree F oven.
When they start smelling great and turning brown, the pies are done -- about 20 -30 minutes, I guess.
Review:
5 forks for delicious taste and creating demand for more fruit pies!
