One of my favorite things about summer is fresh fruit. And the things you can do with fresh fruit besides just eat it straight up. I live in the Pacific Northwest, so I have access to amazing fruit in the summer. Strawberries kick off the season and apples bring it to a close in my kitchen.
A friend of mine picked cranberries last year and has promised to take me with her this year. I’ve never even seen how cranberries are grown, so I’m really looking forward to this!
Cobbler has long been a favorite, and my mom passed on a great recipe as well as love for blackberry in particular. But MRE’s have yet to include blackberries (that I’ve seen anyway – let me know if you have) in any of their lineups.
The Cherry Blueberry Cobbler found in MRE Menu 19 leaves a lot to be desired. It’s a far cry from mom’s homemade cobbler. It kind of makes me not want to call it cobbler at all. So, when I was pondering how to give it a remix I thought a true pie crust, the addition of almond paste (which makes a lot of things taste A LOT better) and some fresh blueberries would be worth trying.
To be honest, making pie crust isn’t my favorite thing to do. I took a class on it once, and even that didn’t help much. It’s something you are simply naturally gifted at, or you work really hard at to get good at . . . or you just lower your standards.
Ina Garten offers a perfect pie crust recipe, which if you want to make it yourself is a great starting point. These days there are some decent ready-made crusts available in the grocery stores. Some bakeries even offer their own take and bake pie crusts.
Almond paste is much easier to make yourself, but again most grocery stores carry it, so that’s a great option. In the recipe I’ve included in my online cookbook I altered this recipe I found from The Spruce Eats. I used almond flour instead of grinding up blanched almonds. I bake with almond flour frequently, so it was easier for me than going the other route.
Either way, this stuff is so yummy you’ll be tempted to nibble on it as you add it to the mini pie! It keeps for a really long time in the fridge or freezer, which is always a bonus in my book!
MRE Menu 19 Cherry Blueberry Cobbler packet gets a major makeover into a delightful mini pie. This little cutie would be super fun for a new recruit heading off to basic, or a service member home on leave. It won’t serve a crowd unless you make a full-on pie with maybe 5 MRE packets!?! Not! This one’s meant for someone special, or for date night.
All it takes is an MRE Menu 19 Cherry Blueberry Cobbler packet, almond paste, ready-made, or scratch pie crust, a few fresh blueberries, and a sprinkling of powdered sugar.
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Cherry Blueberry Mini Pie
- 1 Packet MRE Menu 19 Cherry Blueberry Cobbler
- 1/4 cup Almond Paste
- 1 Pie crust If using premade, cut down to 8" diameter
- 1/2 cup Fresh blueberries, divided Mix half in with the MRE before baking. Reserve the other half to add as a final garnish.
- 1 Tbsp Powdered sugar
- Place prepared pastry crust in a 5" diameter pie pan. Trim if uneven. Bake at 400 degrees for 10 minutes. If you need a pastry crust recipe, here's Ina Garten's: https://www.foodnetwork.com/recipes/ina-garten/perfect-pie-crust-recipe-1919026
- Break up Almond Paste into small chunks and place in the bottom of partially baked pie crust. Add MRE packet and half of the blueberries. Bake an additional 20 minutes, or until crust is light brown on the edges.
- If making Almond paste yourself, check out this tutorial by The Spruce Eats (https://www.thespruceeats.com/easy-almond-paste-521145), or make your own by blending 1 1/2 c almond flour, 1 1/2 c powdered sugar, 1 egg white and a half a tsp Almond Extract in a blender. Can be refrigerated for up to 3 months.
- Before serving dust top with 1 Tbsp powdered sugar and garnish with remaining blueberries.
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