Mini Raspberry Pies

• Vegetarian

• Produce

  • 12 oz Raspberries, fresh

• Refrigerated

  • 1 Egg yolk

• Condiments

  • 1 tsp Lemon juice

• Baking & Spices

  • 1/2 tsp Almond extract
  • 1 3/4 cups Flour
  • 1/4 tsp Salt
  • 12 1/2 tsp Sugar
  • 1 Sugar, coarse

• Dairy

  • 1/2 cup Butter, unsalted
  • 1 Butter

• Liquids

  • 1/4 cup Water

Found on dessertfortwo.com

Description

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1/2 cup (8 tablespoons) unsalted butter, chilled and diced into 16 pieces
• 1/4 cup ice cold water
• butter, for pan
• 12 ounces fresh raspberries
• 1/4 cup sugar
• 1/4 cup all-purpose flour
• 1/2 teaspoon almond extract
• 1 teaspoon lemon juice
• 1 egg yolk, beaten (for glaze)
• coarse sugar (optional)

Directions

• First, make the pie dough: combine all of the pie crust ingredients in a small food processor, and pulse until combined. The butter should be the size of rice grains, and evenly dispersed.
• Drizzle in 1/4 of ice water with the machine running. The dough should quickly come together into balls. If not, add an extra tablespoon of water.
• Remove the dough from the processor, gather into a bowl, wrap in plastic wrap, and press flat into a disk.
• Chill the dough for at least 2 hours.
• Next, remove the dough from the fridge about 15 minutes before you want to bake.
• Preheat the oven to 350.
• Butter 6 cups in a muffin pan VERY WELL.
• Roll out the dough until you can cut 6 circles about 5 in diameter. I used the top of a take-out container as a guide. You want the pie crust to come all the way up to the top of the cup in the pan.
• Press the dough into each cup (see photos for reference).
• Gather up the pie dough scraps, and roll flat again. Use a pizza wheel to cut 7 tiny stripes of dough for each pie (thats 42 strips of dough about 4 long each). Flour them well, pile them on a plate, and place the plate in the fridge while you make the filling.
• Combine the fresh raspberries, flour, sugar, almond extract, and lemon juice in a bowl. Stir very well. The raspberries will start to break down.
• Divide the raspberry mixture between each cup.
• Remove the lattice strips from the fridge, and lay 4 across each mini pie. Carefully (and quickly!), loosely weave in 3 other strips in the opposite direction. Its not a perfect lattice, but itll be just fine!
• Brush each pie with egg yolk, and sprinkle with coarse sugar.
• Bake the pies for about 20 minutes, until golden brown and the filling is bubbling.
• Let the pies cool for 15 minutes, and then run a knife around the edges to loosen them.
• Remove the pies from the pan to cool completely on a rack (dont let them cool in the pan, as they might stick terribly).