I have some beautiful Okanagan apricots I can’t get enough of. Kathy inspired me with her cozy apricot pie, and I think apricots and blueberries are a perfect pairing. I love the idea of making individual deep-dish fruit pot pies – made in single serving ramekins, there’s no need for a bottom crust, and so less pressure to make the top perfect. You can streamline the process and pick up a package of frozen puff pastry – unroll it and lay it over the fruit; cut vents and if you like, brush the tops with egg and sprinkle with sugar. They’ll look adorably rustic, with purple juices oozing out wherever they can. This is the perfect labor day dessert – served warm, topped with a scoop of ice cream.
If you’re having people over, assemble these ahead and refrigerate, unbaked, until you’re ready for them. Slide them into the oven just before your guests are scheduled to arrive, so that they are welcomed by the aroma of pie baking. There is no better food foreplay.
Blueberry-Apricot Pot Pies
adapted from BC Blueberries
1 batch pie pastry or frozen puff pastry, thawed
1/4 cup sugar
4 teaspoons cornstarch
3 cups fresh blueberries
4-5 fresh apricots, pitted and sliced
Preheat oven to 375°F; lightly butter four 3/4-cup (6-ounce) baking cups. Place pastry flat onto a floured board; invert a baking cup 1/2-inch from the edge of the pastry; with a small sharp knife, cut out a circle 1/2-inch larger than the cup; repeat to make 4 rounds; cut a small hole in the center of each. In a medium bowl, combine sugar and cornstarch; add blueberries and apricots; toss to coat; divide equally among the buttered cups.
With water, lightly moisten the rim of the each cup; place a pastry round on each cup; fold under the edge and crimp. Repeat. Cut a few slits in the top of each lid to allow steam to escape, and place the cups on a rimmed baking pan. Bake until the filling just begins to bubble, 25 to 30 minutes. Cool 5 to 10 minutes. Serve warm. If you like, bake them earlier and reheat in a 375°F oven until warm.
Photo courtesy of BC Blueberries
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