We had an abundance of fresh blueberries in the fridge, so I thought I would use them in these cute little pocket pies (I got the idea from this month's Fine Cooking). They were ridiculously easy because I just happen to keep frozen pie dough around. It's a good idea to make more than you need (I usually do by accident anyway) when you do make pie dough so you don't have to make it every time you need it.
Basically, all I did was mix fresh blueberries, roughly chopped peaches, about 1/4 cup granulated sugar, a splash of vanilla extract, and some ground cinnamon in a bowl. Then I rolled out the pie dough into circles, put a blob of the blueberry mixture into the middle, and folded the sides up all around it.Then I took the leftover blueberry mixture and cooked it down (with a little water) and made a sauce.
Then I strained the sauce (to get all the peelings and stuff out).
Mmmmm... deep purple goodness...
After the pies cooled, I drizzled the sauce on them and put a dollop of fresh whipped cream (just say NO to Redi-Whip if you can!). DELISH!
Yummers! I loved it because it wasn't too sweet - it was just the perfect balance of sweetness and tartness.
Enjoy!
~ Mari
No comments:
Post a Comment