Hello, cheeky chappy.
Yes, crazy simple and oh-so-simple. Those are the best kind of pies.
Although these are cupcake-sized pies, there is not too much faff involved with the individual pastry placement at all. The pastry is an oat and oil based one, so you don't really need to worry too much about 'kneading' this into a dough beforehand.
As long as you have mixed it together well enough, with no dry patches in sight, you can just use a spoon (or clean hands!) to press the mixture into each cupcake hole. I also lined the cupcake holes with squares of greaseproof paper first to make the pies easier to remove after baking.
The yogurt I used was simply a couple of those individual pots you can buy as a multipack. In this case, I went with black cherry flavour because I like the dark pink colour, and then just got some blackcurrants to match. It's all about the accessorising you know.
Cherry Berry Pies
Makes 10-12:
50g blackcurrants (fresh or frozen)
1 tbsp cornflour
200g black cherry yogurt
Juice of 1 lemon
1 tsp vanilla essence
150g plain flour
100g rolled oats
25g ground almonds
75ml grapeseed oil
1) Preheat the oven to 220 degrees C. Sift the flour into a large bowl with the oats and almonds. Pour in the oil and mix well until all the mixture is wet.
2) Use rough squares of greaseproof paper to individually line each hole in a cupcake tray. Press the mixture on the bottom and up the sides of the 10-12 holes (depending on how thick you want the crust).
3) Bake for about 10 minutes, then leave to cool.
4) Coat the berries with the cornflour in a bowl. Add the yogurt, lemon juice and vanilla, mixing well.
5) Spoon the mixture into the cooled crusts, then return to the oven at a reduced temperature of 180 degrees, for about 20 minutes until set.
Makes 10-12:
50g blackcurrants (fresh or frozen)
1 tbsp cornflour
200g black cherry yogurt
Juice of 1 lemon
1 tsp vanilla essence
150g plain flour
100g rolled oats
25g ground almonds
75ml grapeseed oil
1) Preheat the oven to 220 degrees C. Sift the flour into a large bowl with the oats and almonds. Pour in the oil and mix well until all the mixture is wet.
2) Use rough squares of greaseproof paper to individually line each hole in a cupcake tray. Press the mixture on the bottom and up the sides of the 10-12 holes (depending on how thick you want the crust).
3) Bake for about 10 minutes, then leave to cool.
4) Coat the berries with the cornflour in a bowl. Add the yogurt, lemon juice and vanilla, mixing well.
5) Spoon the mixture into the cooled crusts, then return to the oven at a reduced temperature of 180 degrees, for about 20 minutes until set.
To test if they're done, give them a little shake - the filling shouldn't wobble!
Pie out.
Read my other Friday Pie Day adventures.
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