Little Fruit Pies


  • One Crust Pie Pastry x 8 (?)
  • 2 quarts blueberries
  • 2 lbs. each peaches, apricots, plums, peeled,
  • pitted, and sliced
  • 2 cups sugar
  • 2 cups unsalted butter
  • cinnamon
  • nutmeg
  • mace
  • 1 cup heavy cream
  • 3 large egg yolks, lightly beaten


  • Roll out pie pastry on a lightly floured board. Using a sharp kniofe, cut out 30 six-inch circles of pie crust. Place the crusts into 30 four-ince individual tins, allowing excess pastry to hang over the rim.
  • Fill each pie with 1/2 cup fruit. Sprinkle each with 1 tbsp. sugar and dot with 1 tbsp. butter. Season with a pinch of cinnamon, nutmeg, or mace, depending on the fruit. Bring up the edges of the pie dough and fold over the fruit in a rustic fashion. Right before baking, combine the heavy cream and egg yolks i a mixing bowl and brush the pastry with the mixture. This causes the pastry to brown richly.
  • Place the individual pies spaced 1/2 inch apart o large baking sheets and bake for 35-40 minutes until crusts are golden brown. Transfer the pies to a cooling rack until cooled to room temperature. Serve in pie tins.


  • SERVINGS: 30
  • SOURCE: Martha Stewart