November 1, 2010

Individual Fruit Pies in Cream Cheese Pastry


I'm a fan of foods that come in individual sizes: Timbits, Halloween-sized chocolate bars, Altoids Smalls. It just seems less overwhelming to see a box of Timbits than an entire box of donuts, or if someone offered me a small chocolate bar, I'd be much more inclined to take it over a full-sized one. Now, don't get me wrong, I have no illusions that I'm not going to eat the same amount as a full-sized anything -- in fact, I'm likely to eat more -- but when something comes in a small package, it just seems less overwhelming. Mind over matter, my friends.

Using that theory, I jumped at the chance to make these individual fruit pies instead of making a whole one. With just two of us at home, it seems a little gluttonous to make a whole pie, but four individual ones? A perfect way to satisfy a craving without eating half a pie (though, it's totally possible that by eating two of these individual ones, I did anyway).

This recipe, like any pie recipe, is totally adaptable, and can be filled with whatever you have on hand. I just happened to have the items it called for, but next time, I might omit the Craisins and put in more apple or pear.

Ingredients

Cream Cheese Pastry:

  • 1/2 cup butter, softened
  • 4 ounces cream cheese, softened
  • 1/4 tsp salt
  • 1 tbsp icing sugar
  • 1 1/2 cups all-purpose flour

Filling:

  • 2 tbsp orange juice
  • 1 large apple, peeled, cored and chopped
  • 1 ripe pear, peeled, cored and chopped
  • 1/2 cup Craisins (dried cranberries)
  • 3 tbsp sugar
  • 1 1/2 tsp cornstarch
  • 1/4 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp grated lemon zest
  • milk and granulated sugar (for glaze)

Directions

Cream Cheese Pastry
  • Using a stand mixer fitted with the paddle attachment, combine butter, cream cheese and salt until smooth
  • Add icing sugar and 1/2 cup of flour at a time until just combined
  • When the dough starts to ball up around the paddle, stop the mixer and scrape the dough onto a lightly floured surface
  • Gently knead the dough. Divide into four balls, flatten each into a 1/2 inch disc and wrap in plastic. Refrigerate until firm enough to roll -- about an hour. 
Pies
  • In a medium saucepan, combine the orange juice, apple, pear, cranberries and 2 tbsp sugar. Bring to a boil over medium-high heat, cover and cook for three minutes.
  • Meanwhile, in a small bowl, combine the remaining 1 tbsp sugar, cornstarch and spices. Stir the mixture into the fruit and cook, stirring for one minute. Remove from heat and stir in lemon zest.
  • Let the fruit cool.
  • Use a floured rolling pin to roll each piece of dough into an 8 inch circle.
  • Spoon about 1/4 of the filling over half the dough, leaving a 3/4 inch border along the edge.
  • Moisten the edge of the pastry with a finger dipped in a little water, then fold the empty half of the dough over the filling. Pinch the edges together to seal.
  • Place on baking sheet. Brush each turnover with a little milk and sprinkle with sugar. Poke a few holes in the top to let steam out while they bake.
  • Bake at 400 F for 10 minutes, then reduce temperature to 375 F and bake for another 20 minutes or until golden brown. For even browning, rotate baking sheet halfway through baking.
  • Transfer the turnovers to a wire rack and let cool.
** Freezing: You can freeze the unbaked turnovers on a baking sheet until they're firm, then wrap in wax paper and put in resealable freezer bag. Store in freezer for up to one month. To bake from frozen, just add a few minutes to baking time.

Recipe from Ezra Pound Cake

1 comment:

  1. I am going to try these out! I have a tough time with pie crusts, so I'm hopeful these will work out better for me :) I'm thinking they would be good in my kids lunches.

    ReplyDelete

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