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“I found this recipe in one of my Mother's Gourmet magazines. The mini pies are wonderful. I didn't have the recipe for the crust, but I used Basic Pie & Pastry Crust + Tips & Tricks for that. hope you enjoy.”
READY IN:
1hr 20mins
YIELD:
12 mini pies
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook blackberries, apple, semolina flour, cinnamon & 6 tablespoons sugar in a saucepan over medium heat, stirring frequently, until mixture just boils and is thickened, about 8 minutes. Allow to cool.
  2. Put oven racks in upper and lower thirds of oven and preheat oven to 375°F Line baking sheets with parchment.
  3. Roll out half of dough 1/8 inch thick on a lightly floured surface with a lightly floured rolling pin & cut into 6 (5-inch) squares, reserving scraps. Place a heaping teaspoon of fruit filling into center of 1 square. Moisten edges of square with milk and fold into a triangle, pressing edges to seal. Transfer a lined baking sheet and press tines of fork around edges of triangle. Repeat with remaining dough and filling, re-rolling all of the scraps together once to make 12 triangles total.
  4. Brush triangles with milk and sprinkle with remaining 2 tablespoons of sugar. Bake, switching position of pans halfway through baking, until pies are golden, about 40 minutes total. Transfer pies to racks to cool.

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