Cardamom Flavored Grape Mini Pies
This recipe was the result of a few events.
Servings
15number
Servings
15number
Ingredients
For the crust:
For the Filling:
  • 1 1/2cups grapespurple seedless
  • 1/2tbsp lemon juice
  • 1/4cup sugar( use more if the grapes are not very sweet)
  • 1/2tbsp cornstarch
  • 1pinch salt
  • 3pods seeds cardamompowdered from about (about 1/2 tsp)
Instructions
  1. The Crust : I used the food processor to make the crust. You can do it by hand , if you prefer. Cut the butter into thin strips and put back into the fridge. Put the flour, corn meal, sugar, baking powder and salt into the processor. Pulse a couple of times t mix everything well. Now add the butter and run the processor, stopping in between, till the mixture resembles bread crumbs. Do not overdo this. Now sprinkle the milk over the mixture and after a couple of minutes, run the processor only till the mixture just clumps.
  2. Put the mixture on a lightly floured surface and with minimal handling, bring together and shape into a round. Cover with cling wrap and chill in the fridge for about half an hour. Then roll out as thin as possible and cut out pieces to fit your mini-pie moulds. I used aluminium moulds and so greased them before pressing in the rolled out dough into the mould. Prick the base well, otherwise the base of the crust would push up on baking. Bake at 190C for about 20minutes.
  3. The Filling : Process (can use a blender) the grapes and lemon juice just so they are broken up. Do not puree. Pour this into a pan, add the sugar (adjust this as required), and salt. Allow to come to a boil and cook for about 5 minutes on medium heat. Dissolve the cornstarch in a little less than xbc cup of water and add to the grape mixture. Stir well and take off the heat. Add the cardamom powder. Cool.
  4. Assembling the pies : Spoon the filling into the individual pie crusts, decorate and serve as you like. I used cashew halves sautxe9ed in salted butter. To do this, sautxe9 about 30 cashew halves (till just golden) in 1 xbd tsp melted butter to which a pinch of salt has been added.
Recipe Notes

This crust is tasty and crunchy (probably because of the cornmeal) and I will definitely use it again. If you are not serving the pies immediately, the crust can be stored in an airtight container and filled just before serving. Otherwise the pies become soft.

My daughter’s first reaction was, “Not another pie, Amma”! But she loved the crust (she always prefers the crust to the filling) and grudgingly admitted that the filling was “not too bad”. I am happy that I’ve found a way to make her eat grapes!! The pies also got the thumbs up from all the others who had them.

These are off to sweeten Mini Pie Revolution #2.