My daughter had a day off of school so we decided to do some baking. I had a tin of biscuits that I needed to use up, as well as some fresh blueberries and low sugar raspberry jelly. We decided to make mini fruit pies. This was a really fun project to do with my daughter and a very tasty afternoon snack. They turned out beautiful! The outside was golden brown and the inside was oozing with blueberries and raspberry jam. The were a HUGE hit with both of my kids and we will be making them again in the future. My daughter was extremely proud of her fruit pies and I am very proud of her.
Raspberry and Blueberry Fruit Pies:
Recipe and photos by For the Love of Cooking.net
1 tin of 10 biscuits
Low sugar raspberry jelly
Turbinado raw cane sugar
Preheat the oven to 375 degrees. Line a baking sheet with a silpat mat.
Remove the biscuits from the tin and flatten each one out with the palm of your hand. Using your fingers, create a little well in the center of 5 of the biscuits. Spoon a bit of raspberry jam in the center of each well. Add 3-4 blueberries to the top of the jam. Carefully, place another flattened biscuit on top of the fruit filled one.
Use a fork to crimp the edges, making sure to seal them; poke a hole in the top of the sealed pie with the fork.
Spray the top of each filled pie with cooking spray then sprinkle the top with turbinado raw cane sugar.
Place in the oven and bake for 10-11 minutes or until golden brown. Cool on a rack for a few minutes then serve. Enjoy.