Technically, a "mini-pie" is a tart, but this is a pie blog. However, instead of a traditional extra-thick tart crust, this one had a very thin rolled whole wheat pie crust. It's a good one to serve for the mildly gluten intolerant, since there's no top and the filling can be easily separated from the crust.
Ingredients:
1/4 recipe whole wheat crust
2 large apples, peeled and chopped
1 cup raspberries
1/4 cup sugar
1 T cornstarch
Procedure:
Roll out the crust until it's very thin, then line a tart pan, preferably heart shaped, with it.
Preheat the oven to 350F
Combine fruit in a small bowl.
Mix the sugar and cornstarch in a smaller bowl.
Stir the sugar mix into the fruit.
Scrape into the crust-lined pan.
Bake 20min, or until the raspberry juices bubble.
No comments:
Post a Comment