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Blueberry-Apricot Pot Pies

Blueberry24

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1 rating
prepare
cook
4
serves

INGREDIENTS

9" round refrigerated pie crust
1/4 cup sugar
4 tsp. cornstarch
3 cups fresh blueberries
1/4 cup dried apricots cut into 1/4" pieces

INSTRUCTIONS

  1. 1
    Preheat oven to 375°F; lightly butter four 3/4 cup (6 oz.) baking cups. Place pastry flat onto a floured board; invert a baking cup 1/2" from the edge of the pastry; with a small sharp knife, cut out a circle 1/2" larger than the cup; repeat to make 4 rounds; cut a small hole in the center of each.
  2. 2
    In a medium bowl, combine sugar and cornstarch; add blueberries and apricots; toss to coat; divide equally among the buttered cups. With water, lightly moisten the rim of the each cup; place a pastry round on each cup; fold under the edge and crimp. Repeat. Place cups on a rimmed baking pan. Bake until the filling just begins to bubble, 25 to 30 minutes. Cool 5 to 10 minutes.
  3. 3
    Serve warm; or, bake earlier and reheat in a 375°F oven until warm.

notes

To make your own blend, combine 1 1/4 tsp. ground cinnamon with 1/4  tsp. each ground ginger, ground nutmeg and ground allspice.

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preparation methods
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cuisines North & South American, Other North American
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