Mini Red, White, and Blueberry Pies with Toasted Almond Whip Cream
Prep Time Minutes: 20 Cook Time Minutes: 25
12 oz fresh raspberries
1 lb fresh blueberries
1 tbsp lemon juice
1 tbsp cornstarch
1/4 cup(s) sugar
1 package puff pastry dough, thawed and rolled out
1/3 cup(s) apricot jam, divided use
1/2 cup(s) roasted salted almonds
1/4 cup(s) powdered sugar
2 cup(s) heavy whipping cream, cold
1 tbsp Nielsen Massey Vanilla Bean Paste
Preheat oven to 400F.
In a large bowl add raspberries, blueberries, lemon juice, cornstarch and sugar. Toss to combine and set aside.
Cut thawed puff pastry dough into six even squares (as even as possible). With your fingers press dough around edges of each square together to form an edge.
Using a fork poke the center of each formed pie crust a few times, don't poke all the way through dough. **Reason**(This is to allow steam to escape so it doesn't puff in the center while baking).
Place a spoonful of apricot jam in the middle of each pie dough followed by a scoop of macerated fruit mixture. Bake for 20-25 minutes until pies are golden and puffy around edges. While pies are cooling, make whipped cream.
Using a mini food processor add roasted almonds and powdered sugar. Blend until almonds are the size of breadcrumbs. Pour almond mixture into a stand mixer (fitted with whisk attachment) along with cold heavy cream, and vanilla.
Whip until stiff peaks form and garnish each pie with a dollop of whipped cream. Garnish with more festive fruit if desired.