Tuesday with Dorie - Double Crusted Pie

The last few recipe choices have been great, they have all involved fruits that are in season now! I really like trying to eat seasonally, rather than trying to buy expensive fruits that have flown thousands of miles and don't really taste that great after all that. That being said, blueberries aren't very plentiful here in the oven we call Texas. So, I subbed out the blueberries for blackberries and peaches, both are getting to their peak here. I also used 1/4 cup of tapioca flour instead of the AP flour, I think it has less of a gritty taste and setting up clearer.

I also made a few smaller pies instead of one big one. I love individual sized treats, they are easier to serve, promote less of me eating a whole pie in one sitting, etc. I made 3 pies in a mega muffin pan, and one pie in a 5 inch square dish. Both of them tasted excellent, but I had some issues getting the pies out of the muffin pan. I used a silicon pan, thinking I could carefully pop them out once they had cooled, but the pies had a different idea about that. The 5 inch pie served up excellently, but is more than one normal serving.

I recommend this recipe, the crust stood up well with the fruit, even after a day or 2 in the fridge. If you don't have the book, you can get the recipe here at South in Your Mouth.