Blackberry Stout Mini Pies with Beer Whipped Cream

Blackberry Stout Mini Pies with Beer Whipped Cream 

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You fall in love with beer the way you fall in love with music. Good music, the kind that gets into your bones and moves your soul, the kind you can’t explain to someone who frowns when they hear the same opening chord that makes you giddy.

You can dissect music, break down the lyrics, examine every note. You can categorize it, but you can’t really explain why it moves you, why a live recording with errors and missed keys has a vibe that’s better than the perfect Pro Tools-ed edition.

Beer isn’t different. You can break down the ingredients, explain the process, decide why one beer is better balanced than others in that style, but you can’t convey why you really love it. You can take the Jack and Coke out of your friend’s hand, replace it with Left Hand Milk Stout and explain why it tastes like love and James Brown music. But you can’t replace the confusion when he doesn’t get it.

Blackberry Stout Mini pies

 You just have to accept that some people just won’t fall in the same love that you do. Just like if John Bonham rose from the grave, reunited with the rest of Led Zeppelin, there are some people who would go to the show, nod, smile and check the clock, hoping it would be over soon.

Some times I like to introduce Jack and Coke guy to a new beer, even if he doesn’t get it. And sometimes I just want to go the show with someone who wants to try to get as close to the stage as possible, begging for one more encore. Sometimes I just need to drink beer with a beer person.

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I used this Pale Ale Pie Dough recipe. 

Blackberry Stout Mini Pies with Beer Whipped Cream

Yield: 12 mini pies

Ingredients

    For the pies:
  • Pie dough (enough for one crust)
  • 1 lbs blackberries (fresh or frozen)
  • 1½ cups powdered sugar
  • 1 cup stout
  • ½ teaspoon salt
  • 2 tablespoons cornstarch
  • For the whipped cream:
  • 1 cup heavy cream, chilled
  • ½ cup powdered sugar
  • ½ tsp vanilla extract
  • 2 tbs stout

Directions

  • Roll the pie dough out on a lightly floured surface. Using a 3 to 4 inch circle cutter, cut out 12 circles (if you don’t have a cutter this size, a wine or margarita glass works well).
  • Press into the wells of a muffin tin, poke holes in the bottom of each crust.
  • Bake at 350 for 12-15 minutes or until light golden brown, allow to cool.
  • In a pot over medium-high heat, stir together the blackberries, sugar, beer, salt and cornstarch. Bring to a simmer and stir until very thick, about 10 minutes (frozen berries will take longer).
  • Spoon filling into the crusts.
  • Add the heavy cream, powdered sugar, and vanilla to the bowl of a stand mixer, beat on high until soft peaks form. Slowly add the beer, mixing until peaks return.
  • Spoon the whipped cream on the pies. Serve immediately or refrigerate until ready to serve.
http://thebeeroness.com/2015/04/08/blackberry-stout-mini-pies-with-beer-whipped-cream/

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9 thoughts on “Blackberry Stout Mini Pies with Beer Whipped Cream

  1. While I may not have the same passion as you to for beer (I fall into the jack and coke category more often), I can still appreciate a good beer from time to time and definitely love cooking with it. These mini pies came at a good time too because I JUST bought mini pie pans.

  2. I made these last night with a friend, and I could not believe how delicious they were! Great great recipe! Thanks!

  3. I made these for a dinner last night. They were really easy (especially since I used store-bought dough). I was able to cut the dough and load the muffin tin while the oven was preheating, and then I made the filling while the crusts were baking.

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