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Nutrition Facts
Serving Size 153 g
(Approx. 12 Servings)
Amount Per Serving
Calories 380 Calories From Fat 240
% Daily Value*
Total Fat 27 g 42%
Saturated Fat 11 g 55%
Trans Fat 0.0 g
Cholesterol 55 mg 18%
Sodium 80 mg 3%
Total Carbohydrate 34 g 11%
Dietary Fiber 4 g 16%
Sugars 18 g
Protein 5 g
Vitamin A 15% • Iron 6%
Vitamin C 20% • Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Red, White & Blueberry Pies with Almond Whipped Cream

Rate and Review | Read Reviews (3)
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
Serves
12  People

Ingredients

Recipe makes 12 Servings

12 Oz fresh raspberries
1 Lb fresh blueberries
1 Tbsp lemon, juiced
1 Tbsp cornstarch
1/4 cup(s) sugar
1 package puff pastry dough, thawed and rolled out
1/3 cup(s) apricot jam, divided use
1/2 cup(s) roasted salted almonds
1/4 cup(s) powdered sugar
2 cup(s) heavy whipping cream, cold
1 Tbsp Nielsen Massey Vanilla Bean Paste
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Instructions

1
Preheat oven to 400˚F.
2
In a large bowl, add raspberries, blueberries, lemon juice, cornstarch and sugar. Toss to coat and set aside.
3
Cut thawed puff pastry dough into six even squares (as evenly as possible). With your fingers, pinch dough around edges of each square to form an edge.
4
Using a fork, gently poke the center of each formed pie crust a few times (don't poke all the way through). This allows steam to escape and prevents the center from puffing up.
5
Place a spoonful of apricot jam in the middle of each square, followed by a scoop of the fruit mixture. Bake for 20-25 minutes, or until pies are golden and puffy around edges. While pies are cooling, prepare the whipped cream.
6
Using a food processor, add roasted almonds and powdered sugar. Process until almonds are the size of breadcrumbs. Pour almond mixture into a bowl. Add cold heavy cream and vanilla.
7
Use a handheld or stand mixer to whip until stiff peaks form. Garnish each pie with a dollop of whipped cream and more festive fruit, if desired.
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