Okay, I’ve said it before. I’m not a huge pie fan. Plus, my grandmother was the pie master so I can’t live up to it anyway. And since I don’t love pie, I don’t really try much. However, I went to a baby shower yesterday and the theme was “dumplings”. So my mind wandered to sweet dumplings and mini pie pockets so I knew I had to make a few.
For mini pie pockets I cook the filling first. For pies like cherry or blueberry that is normal but I’ve never really cooked an apple pie filling until today. It was weird but I wanted to make sure the apples were soft and there was a bit of pie goo in each one. I made two flavours, cherry and apple. some of them exploded and after the initial pie dough roll the next ones were a mess. Oh well. I got some good looking ones and some “testers”.
The cherry ones looked like little freaky ghosts. At least to me. I’m easily entertained. As I was looking back to see how to make my fruit pie filling I realized I never posted my recipe on this blog. I cooled the fruit after cooking it so that it wouldn’t affect the pie crust when squishing it to make dumplings. Here it is:
- 500g fruit
- 1/2 cup water
- 1/2 cup sugar
- 2 Tbs cornstarch
- Cook the fruit in the water for 10-15 minutes. Mix the sugar and the cornstarch together before adding it to the fruit. Stir in the dry mixture and keep stirring until it thickens.