In the spirit of the Holiday, remember homemade always tastes best, and for blueberry lovers everywhere, this desert will add a nice touch to the end of any seduction meal. Blueberry apricot pot pies - delish!

Blueberry Apricot Pot Pies
four servings

Ingredients:

• 1 9-inch round refrigerated pie crust (from a 15-ounce
•    package)                  
• 1/4 cup sugar
• 4 teaspoons cornstarch
• 3 cups fresh blueberries
• 1/4 cup dried apricots cut into 1/4-inch pieces

Directions:

1. Preheat oven to 375°F; lightly butter four 3/4-cup (6-ounce) baking cups.
2. Place pastry flat onto a floured board
3. Invert a baking cup 1/2-inch from the edge of the pastry
4. With a small sharp knife, cut out a circle 1/2-inch larger than the cup; repeat to make 4 rounds;
5. Cut a small hole in the center of each.
6. In a medium bowl, combine sugar and cornstarch; add blueberries and apricots; toss to coat; divide equally among the buttered cups.
7. With water, lightly moisten the rim of the each cup
8. Place a pastry round on each cup, fold under the edge and crimp. Repeat.
9. Place cups on a rimmed baking pan.  
10. Bake until the filling just begins to bubble, 25 to 30 minutes.
11. Cool 5 to 10 minutes. Serve warm.  
12. Or, bake earlier and reheat in a 375 degrees F oven until warm.