If you're anything like us, you're
looking forward to the freshest of the season, ripe and ready at the
farmers' market or in your very own backyard! Peaches, pears, berries of
every color...we can't wait to pull out our favorite cobbler, crisp,
pie, fruit salad recipes and many more.
So tell us...
What are YOUR favorite recipes using FRESH FRUIT? Share 'em all in today's Recipe Round-Up!
These mini pies are an
irresistible way to enjoy THREE of our favorite fresh fruits, peaches,
blackberries and blueberries! Find it in our cookbook, 101 Homestyle Favorites.
Very Berry Peach Pies
Thanks to Wanda Niles from Costa Mesa, California, who shared this recipe with us!
1-1/2 c. blackberries
1 c. blueberries
3/4 c. plus 2 t. sugar, divided
1/4 c. all-purpose flour
2 T. butter, diced
2 9-inch pie
Garnish: cinnamon-sugar
Combine fruit in a large bowl; mix gently. Blend 3/4 cup sugar and flour in a small bowl; toss lightly with fruit mixture. Pour fruit mixture into six to eight, 3" individual ramekins; dot with butter. Gently roll out dough on a floured surface and cut 6 to 8 circles one inch larger than ramekins. Place crusts atop ramekins. Trim and crimp edges; cut vents in crust. Sprinkle with cinnamon-sugar. Cover edges of crust with strips of aluminum foil to prevent overbrowning. Bake at 425 degrees for 40 to 45 minutes, until golden. Makes 6 to 8 servings.
Click here for a printable version of this recipe.
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