Saturday, 23 January 2016

Freeform Pies

A little free form pie, the perfect dessert for one or make more and feed the family. Usually, I make one or two of these with the trimmings and leftover pastry when making a quiche or other pie or tart. This pie was made with some leftover cream cheese pastry but shortcrust or commercial shortcrust pastry will work just as well. Mostly, I make apple and add a few frozen raspberries or a spoon or two of stewed rhubarb.

So easy to make

Roll out a rough circle of pastry approximately the size of a large saucer or if using commercial pastry sheets you need to cut around the saucer. Add some fruit, I used sliced apple and a few berries, sprinkle with a little sugar.

Moisten the edges and then gather up the pastry to create a bowl shape that holds the filling. Brush the outside of the pastry with some milk and if you like some extra sweetness and crunch, sprinkle with some coffee sugar.

Bake at 180 deg C until golden brown. Remove from oven and allow to cool slightly. Serve with cream, ice cream or custard.

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