GRAPE-GLAZED FRESH BERRY MINI PIES
Steps:
- 1. Preheat the oven to 350°F. 2. Unroll the pie crusts. Cut four 5-inch rounds out of each crust for 12 rounds total. Reserve the scraps for another use. Press each round against the bottom and up the sides of a muffin cup in a muffin tin; you should have a 1/2 inch rim of crust. Decoratively crimp the rims around the tops of the muffin cups. 3. Bake for 7 minutes. Use a spoon to gently press the any puffing spots of crust flat. Continue baking until golden brown and set, 5 to 7 minutes longer. Cool completely in the pan on a wire rack. 4. Meanwhile, pour Farmer's Pick 100% Juice Concord Grape into a small saucepan and zest the lime into the juice. Stir in the sugar. Boil until reduced to a syrupy consistency, about 1/3 cup. Cool to room temperature, stirring occasionally. Squeeze 1 teaspoon lime juice into the syrup. Gently toss with the berries until well-coated. 5. Remove the pie crusts from the muffin tin. Fill each cup with berries. Serve immediately.
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ANASS Islam
[email protected]These mini pies were a bit too sweet for my taste, but they were still enjoyable. The crust was nice and flaky, and the filling was thick and gooey. I think I would try using a different glaze next time, maybe something with a little less sugar.
Kimberly Boyd
[email protected]Delicious! I made these mini pies for a potluck and they were gone in minutes. Everyone loved the combination of sweet and tart flavors. The crust was perfectly flaky and the filling was juicy and flavorful.
You Sof
[email protected]The recipe was easy to follow and the pies turned out beautifully. I used a mix of blueberries, raspberries, and blackberries, and the grape glaze added a lovely sheen to the tops. They were a perfect treat for a summer picnic.
Roni Boy
[email protected]These mini pies were a huge hit with my family! The grape glaze added a delicious sweetness and tartness that perfectly complemented the fresh berries. The crust was flaky and tender, and the filling was bursting with flavor. I will definitely be mak