Subj : BH&G 2896
To   : All
From : Dave Drum
Date : Wed Jun 02 2021 08:09:40

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Berry Pot Pies
 Categories: Pies, Pastry, Fruits, Citrus
      Yield: 6 Servings
 
      1    Refrigerated prepared
           - piecrust
    1/4 c  Quick-cooking tapioca
      1 tb Sugar
      1 tb Lemon juice
    1/2 ts Cinnamon
      2 c  Blackberries
      2 c  Raspberries
      2 c  Blueberries
      1 lg Egg
 
  Heat oven to 350ºF/175ºC.
  
  Unfold piecrust and let stand at room temperature.
  Meanwhile, combine tapioca, 1 cup sugar, lemon juice and
  cinnamon in large bowl. Add blackberries, raspberries and
  blueberries; toss. Let stand 20 minutes.
  
  Using a 4 1/2" round scallop-edged cookie cutter, cut 5
  rounds from piecrust. With a 1" scalloped or star cutter,
  cut from the center of each circle. Reroll scraps; use to
  cut one more 4 1/2" round as above for a total of 6.
  
  Spoon 3/4 cup berry mixture into each of six 4-1/2-inch
  pie plates or 4-1/2-inch large custard cups. Place 1
  pastry round on top of fruit in each. In small cup,
  slightly beat egg. Brush egg over pastry; sprinkle
  remaining 1 tablespoon sugar over the six pastry pieces.
  Place pie plates on large baking sheet.
  
  Bake in 350ºF/175ºC oven for 12 to 15 minutes or until
  crust is golden and mixture is bubbling. Remove pie plates
  to wire rack; cool slightly. Serve at room temperature.
  
  Family Circle | August 2015
  
  MM Format by Dave Drum - 07 August 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Bologna: fine ground stuff in a casing you wouldn't eat otherwise.
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 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

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