Blueberry Apricot Mini Pies
I’m in L.A. for a few days, visiting with my family and relishing the heavenly west coast weather. Cool and grey, it would probably be infuriating if I lived here and were wishing for summer and the beach, but it’s pure bliss coming from the inferno that New York has been this past week. As has been noted by more than one blogger, the east coast (and the midwest) has been suffering from quite a heat wave. It hit 103 on Monday and I steadfastly refused to turn on the oven despite my desire to make summer pies. On Tuesday, I caved.
I just couldn’t help it: I had apricots sitting in a basket on my windowsill, fresh blueberries left over from making soda, and a pie crust languishing in the fridge, before I knew it the oven was on. My handy thermometer told me it was over 95 degrees in our kitchen and I banished Amir, shaking his head at my foolhardiness, to the air conditioned living room/bedroom to save one of us from baking along with our desserts.
Let me tell you, dear readers, it was worth it. For dessert that night we each enjoyed our own little pie with a dollop of whipped cream, the fruit sweet and tart and surrounded by a flaky, buttery crust, a perfect ending to a smoldering day. Even Amir conceded that my baking had been a good idea after all, despite the fact that he thought I was suicidal at the time.
The next morning, while I put off packing, we ate the remaining blueberry apricot pies with a dollop of mascarpone on top; I would brave the most extraordinary weather for such an exemplary breakfast.
Blueberry Apricot Mini Pies
Blueberries and apricots are one of my favorite combinations and the moment apricots were in the market I whipped up the beta version of these pies. That was a few weeks ago but I didn’t measure anything and we ate them so quickly I didn’t have a chance to take any pictures. I made them again, measuring cups and camera in hand, just for you (because we didn’t enjoy them in the slightest).
For the pie crust*:
2-1/2 cups flour
1 tsp salt
14 tbsp cold butter
4 tbsp leaf lard
4-6 tbsp cold water
Whisk together the flour and salt. Using your hands, mix the butter and lard into the flour until the mixture forms pieces the size of large peas. Still using your hands, mix in the water, 1 tbsp at a time, until the mixture is moistened and just holds together.
Pour the dough onto the counter and push it away from you with the palm of your hand. Form the dough into two disks, wrap in wax paper and place in the refrigerator to cool for at least 30 minutes.
Butter four 1-cup ovenproof dishes. Roll out the dough, place it in your dishes, and place them in the freezer. Preheat oven to 425-degrees.
For the filling:
8 apricots, sliced into eighths
1/2 pint blueberries
1/2 cup sugar (I used demerara sugar, but you can use whatever kind you like)
1 tbsp instant tapioca
Mix together all the ingredients, set aside.
Place pie crusts on a baking sheet and pre-bake for about 8-10 minutes, until the dough begins to color slightly (you can skip this step if you’re feeling lazy, I sometimes do). In the meantime, roll out the top crust and cut into whatever decorative shape you like.
Fill pie shells with filling and cover with top crust.
Bake 30-35 minutes, or until the crust is golden and the filling is bubbling.
Serve at room temperature with a dollop of whipped cream or mascarpone.
*You will only need 1/2 this amount but it is always good to have extra pie crust on hand, so just toss it in the freezer until you’re ready to use it.
You can also substitute butter for the leaf lard.
9 Responses to “Blueberry Apricot Mini Pies”
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You make my tummy rumble with joy.
There is nothing that makes me happier than a fruit dessert with juice dribbling down the side. Oh my. I might have to cave, too. I haven’t tried the blueberry/apricot combo before and I’m sure it’s amazing. Enjoy your trip to LA! We had a downpour here yesterday and the weather has come down a bit. There’s a food blogger I follow from San Francisco and she was making soup not too long ago, soup! I banished hot soup 20 degrees ago. Oh, and the blueberry soda looks sooo refreshing!
You’re mighty brave to bake in that type of heat! I despise using lard and will only make an exception when making pie crust–it makes a HUGE difference. Your recipe looks great! I love mini pies and have been planning on making hand pies forever, but can’t seem to find the time. Isn’t LA’s weather right now absolutely gorgeous? I love it when it’s rainy and grey. This has convinced me that I should live in Seattle or Portland.
Well, Ms. Ashley we’ll all have to have dinner one of these days and I’ll make you any kind of pie you like.
Do it! Turn on the oven and make pie! Or at least make the soda, its uber addictive and a major staple in the August-Husak household.
Thank you, thank you! I abhor the smell of lard but it does make the most heavenly pie crusts. I love how it crackles as you roll it out.
L.A. weather was/is/probably will always be the lovliest.
i just stumbled upon your blog from acozykitchen! I love it and can’t wait to come back and read more. i have to say being an LA girl i have been kinda thankful for the grey and i haven’t missed the unbearable heat! but that pesky heat is surely going to come but at least i can escape to the beach, that or roast in my kitchen too making this scrumptious looking treat!
These are just way too adorable!