Boy and I tend to gravitate toward the savory Toas-Tite pudgy pies, but the other day we bought a bunch of blueberries to make blueberry muffins (we highly recommend the one from Cook’s Illustrated, the June 2009 issue). And of course, our eyes were bigger than our stomachs so we ended up with an extra pint.
And what else do you do with extra blueberries but make blueberry pie Toas-Tites! We couldn’t stop with just one fruit pie so we also made a lemon curd and raspberry pie Toas-Tite inspired by Tartine Bakery’s fresh fruit tart made with lemon cream and raspberries.
Blueberry Toas-Tite Pie
- Two pieces of white bread
- Fresh blueberries
- Sugar to taste
- Butter one side of each piece of bread and place the buttered side down on the Toas-Tite sandwich maker
- Place a small handful of blueberries on top of the bread – depending on the size of the blueberry, that will be about 20 or 25 blueberries
- Sprinkle sugar to taste on top of the blueberries
- Place the other slice of bread with the buttered side facing up, on top of the blueberry filling
- Close the Toas-Tite sandwich grill, remove the extra bread, and toast away
- When your blueberry pie Toas-Tite is a golden brown on the outside, remove from the Toas-Tite and let cool for a few minutes
- Bite in and enjoy your masterpiece
Lemon Curd & Raspberry Toas-Tite Pie
- Two slices of white bread
- 1.5 tablespoons of lemon curd (we like the one from Trader Joe’s)
- 15 fresh raspberries
- Sugar to taste
- Butter one side of each piece of bread and place the buttered side down on the Toas-Tite sandwich maker (or melt the butter and brush it onto the Toas-Tite sandwich maker and then place your bread on top)
- On one piece of bread, dollop a heaping spoonful of lemon curd (maybe a tablespoon and a half)
- On top of the lemon curd, place your washed raspberries – we used about 15
- Sprinkle sugar to taste on top of the raspberries
- Place the second piece of bread on top of the filling with the buttered side facing up toward the other half of the Toas-Tite clamshell
- Close the Toas-Tite sandwich maker, trim off the excess bread, and toast over medium-high heat
- When toasted to your satisfaction, remove from the Toas-Tite sandwich maker and let cool
Depending on the sweetness of your berries, you may need to reduce or increase the amount of sugar we used. For our first raspberry and lemon curd Toas-Tite, Boy and I didn’t actually use any sugar…and it was a little on the tart side. The next one we used about a teaspoon of sugar and it definitely improved (and made the Toas-Tite more pie-like).
Both of these fresh fruit pies were very yummy. Beware that the raspberry ones get very, very juicy and cutting into them can result in a lot of raspberry juice running all over your cutting board. The blueberry Toas-Tite pie is slightly less juicy simply because the skin on the blueberries helps retain some of the moisture.
In both cases, make sure to let your pie cool before you take that first bite (I know, it’s hard to wait). Your tongue and the roof of your mouth will thank you.
All in all, these Toas-Tites were successful. My personal favorite was the blueberry pie one. Not only was it delectable, it was a great color. And who can beat a good blueberry?