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The recipe makes four mini deep dish pies. However, I had a visitor just after they came out of the oven. I gifted one of the pies to my friend and he promised to share with his wife so I hope they love it! Being a SRFD taste tester is serious business and feedback is required 🙂
Ingredients
For the dough:
- 2 cups unbleached all-purpose flour
- 12 tablespoons unsalted butter, chilled and cut into cubes
- 1/2 teaspoon salt
- 1/2 cup powdered sugar
- 1 large egg yolk
- 2 tablespoons ice water
For the filling:
- 3 heaping cups black raspberries, blueberries or blackberries
- 1 Granny Smith apple, peeled, cored and grated on a large box grater
- 1/4 cup raspberry or blackberry jelly melted
- 1 tablespoon granulated sugar
- Juice of 1/2 a lemon
- Optional: powdered sugar for dusting and/or vanilla ice cream
Instructions
- You will need four deep mini pie pans about 4"x2". Place the pie pans or mini springform pans on a baking sheet lined with foil. Set aside.
- To prepare the dough, combine the flour, salt and confectioners' sugar in the bowl of a food processor. Add the butter and pulse until it forms a coarse meal. Add the egg yolk and ice water and pulse just until the dough comes together.
- Gather the dough together and place on a piece of wax paper. Form the dough into a thick log and wrap tightly. Refrigerate about an hour.
- While the dough is resting, prepare the berries.
- Clean and pick over the berries. Place them in a large mixing bowl and sprinkle with 1 tablespoon granulated sugar.
- Melt the jelly in the microwave on 50% power for about 1 minute. Stir and heat again if needed. Set aside to cool for a few minutes.
- Peel, core and grate the apple. Add the grated apple, lemon juice and jelly to the black raspberries. Gently stir to combine. Set aside.
- Preheat oven to 375 degrees.
- Divide the dough into four equal pieces. Roll out one of the pieces of dough on a lightly floured clean work surface. The dough should be large enough to overlap on the top (see photos). I rolled mine to about 8-inches. It does not have to be an exact round or have super smooth edges. This is a rustic pie not meant to be fancy.
- Repeat with the remaining dough and fill each with 1/4th of the berry filling and juices.
- Fold over the excess dough but do not seal.
- Bake in the preheated 375 degree oven for 30-35 minutes or until the crust is brown and the filling is bubbly.
- Remove from the oven and allow the pies to rest for 15 minutes before serving.
- Dust with confectioners' sugar or serve with ice cream if desired.
