Nectarine and Purple Basil Mini Pies

This was the first recipe that I tried out and made since I got back to my parents house,and it relit the cooking and baking flame under me.It was the first time i made homemade pie crust type dough after watching countless episodes of Masterchef and the like. I chose nectarines as we had a bunch that were to ripe for me to eat (as I prefer my fruit rather crunchy) but I didnt want to go to waste.My mother has started a small herb garden outside so we have bushels of lovely purple basil which gave this fresh fruity herbaciousness to the little pie. I used whole wheat flour as i prefer to bake with it for the health benefits as well as it having a fuller taste and less sweetness.I also used margarine instead of butter as my family was going to eat them on Sabbath after a meat meal.

Nectarine and Purple Basil Mini Pies
Makes:12

Pie Crust:
2 1/2 cups whole wheat flour
2 tablespoons white sugar
1 teaspoon salt
1 cup margarine
3-6 tablespoons of cold water


I made the pie crust in a food processor,made the whole process quick and clean. I pulsed the flour salt and sugar just enough to mix them together. Then with the machine on continuous i added in smallish chunks of the margarine until there were pebble like pieces of the margarine and rest of ingredients.I then added the water just enough till the dough came together and didn't stick to the walls of the food processor.(You really don't want to overwork the dough it will lose its crumbly texture.) I took it out formed it into a ball,wrapped it with cling film and set it in the fridge to rest as I started on the filling.

Filling:
6 nectarines chopped into bite size pieces
2 cups of purple basil (before chop)
Pinch of salt
1/4 cup honey
1/8 cup lemon juice
1 tablespoon cornstarch

I chopped up the nectarines and right away added most of the lemon juice to keep from oxidizing and turning brown.I finely chopped the beautiful purple basil and added that to the bowl. I made a slurry with the rest of the lemon juice and cornstarch and then added it to the bowl.I added the salt and honey and mixed so that all the fruit was evenly coated.

I decided to make these mini pies in a muffin tin so i got out my pyrex muffin tin and set it on a metal baking tray. I got out the pie crust and just cut off chunks and rolled it out slightly and laid it inside the muffin tin. I did that for all 12 trying to make them as even as possible without going crazy. I filled each pie almost to the top leaving about an 1/8 of an inch to attach the lids.I made 1/4 inch thick rounds and attached them to the top of the pies pinching and crimping slightly around the edge.(I probably should have used some egg so it would seal better.) I cut an "x" shape in the middle to let out the steam and i baked about 35-40 minutes in the oven at 375. Our oven doesn't work the best so make sure to just keep an eye on them so they don't burn. I let them cool for about 10 minutes and then took them out of the tin and let them cool for another hour. To keep them for a couple days keep them in an airtight container but I don't think you will have any leftovers.

Keep on baking and crutching through life with a smile
Sam




Comments

Popular Posts