blueberry apricot pot pies

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In the spirit of the Holiday, remember homemade always tastes best, and for blueberry lovers everywhere, this desert will add a nice touch to the end of any seduction meal. Blueberry apricot pot pies – delish!

blueberry_apricot_pot_pie.jpgBlueberry Apricot Pot Pies
four servings

Ingredients:

  • 1 9-inch round refrigerated pie crust (from a 15-ounce
  •    package)                  
  • 1/4 cup sugar
  • 4 teaspoons cornstarch
  • 3 cups fresh blueberries
  • 1/4 cup dried apricots cut into 1/4-inch pieces

Directions:

  1. Preheat oven to 375°F; lightly butter four 3/4-cup (6-ounce) baking cups.
  2. Place pastry flat onto a floured board
  3. Invert a baking cup 1/2-inch from the edge of the pastry
  4. With a small sharp knife, cut out a circle 1/2-inch larger than the cup; repeat to make 4 rounds;
  5. Cut a small hole in the center of each.
  6. In a medium bowl, combine sugar and cornstarch; add blueberries and apricots; toss to coat; divide equally among the buttered cups.
  7. With water, lightly moisten the rim of the each cup
  8. Place a pastry round on each cup, fold under the edge and crimp. Repeat.
  9. Place cups on a rimmed baking pan.  
  10. Bake until the filling just begins to bubble, 25 to 30 minutes.
  11. Cool 5 to 10 minutes. Serve warm.  
  12. Or, bake earlier and reheat in a 375 degrees F oven until warm.