Eating one of these individual pies is quite different from your basic fork-and-plate experience. A bite through the crisp pastry, sparkling with sugar, reveals a thick filling of sweet-and-tart fruit.
Recipe information
Total Time
3 hr
Yield
Makes 12 small pies
Ingredients
Special equipment:
Preparation
Step 1
Cook blackberries, apple, semolina flour, cinnamon and 6 tablespoons sugar in a 2-quart heavy saucepan over moderate heat, stirring frequently, until mixture just boils and is thickened, about 5 minutes. Transfer to a shallow bowl to cool.
Step 2
Put oven racks in upper and lower thirds of oven and preheat oven to 375°F. Line baking sheets with parchment.
Step 3
Roll out half of dough 3/4 inch thick on a lightly floured surface with a lightly floured rolling pin into a 16- by 11-inch rectangle, then trim into a 15- by 10-inch rectangle, reserving scraps. Cut into 6 (5-inch) squares. Place a heaping tablespoon of fruit filling in center of 1 square. Moisten edges of square with milk and fold into a triangle, pressing edges to seal. Transfer to a lined baking sheet and press tines of a fork around edges of triangle. Make 5 more triangles in same manner, arranging them 1 inch apart on baking sheet. Repeat with remaining dough and filling, rerolling all of the scraps together once to make 12 triangles total.
Step 4
Brush triangles with milk and sprinkle with remaining 2 tablespoons sugar. Bake, switching position of pans halfway through baking, until pies are golden, about 30 minutes total. Transfer pies to racks to cool.
