Ah, that sounds delicious, Joan!
Mike--I am also a sesame seed fan. My husband, alas, is not.
My elder stepson left behind partial containers of blackberries and blueberries, and there were still a few strawberries left from the quart I bought at the farmer’s market. The combination was not enough for a regular pie, but I pulled out a four-well mini-pie pan (with removeable bottoms) from Chicago Metallic and decided I had enough for four small pies. I have a recipe for Triple Berry Pie, which came from Bon Appetit (June 1993), so I guessed for the filling ¼ cup sugar and 1 Tbs. plus 1 tsp. tapioca. I made a three-quarter recipe of my oil pie crust and rolled out four small crusts to fit into the pan. I let the crusts rest in the refrigerator for an hour before a 5-minute blind bake (using small basket coffee filters filled with beans), then putting a bit of panko on the bottom before spooning in the filling. I forgot about making a topping. I baked for 10 minutes at 425 F, reduced the temperature to 375F and covered with a sheet of foil, and baked 10 more minutes until bubbly. Because the pies are so small, we did not have the long wait we would have had with a large one. We were each eating one, with a scoop of low-fat frozen vanilla yogurt--about thirty minutes after they came out of the oven.
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