Last week Seth and I went to the farmers market for a fruit run, and also to have a quick Sunday breakfast. The market has quite a gathering of food stalls. I was in the mood for something savory, and Seth was in the mood for something sweet. Seth decided to wait in the line for a Belgium waffle. While Seth was waiting in line for his waffle, I quickly grabbed a mushroom empanada at a nearby stall and joined Seth again while he waited patiently in line. As I was munching on my empanada, it got me thinking about hand pies. I love to make hand pies. These blackberry-apple hand pies would be perfect for a Spring picnic. Gather your posse, pack some fried chicken, potato salad, iced tea and these sweet little pies. They are the perfect end to a great picnic.
Who’s ready for a Spring picnic?
Blackberry-Apple Hand Pies
recipe adapted from fine cooking
yield ~ 1 dozen (3 inch) hand pies
One recipe of my “fearless pie crust” or pie crust of your choice
6 oz. container fresh blackberries (washed, dried) and cut in half
1 Lg. pink lady, fuji, or gala apple, peeled, cored and diced small
1/2 Cup lightly packed golden brown sugar
1 Tbsp. all-purpose flour
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1/2 tsp. salt
For egg wash: Mix 1 lg. egg yolk + 1 tsp. water in a small bowl
For sprinkling: coarse sugar
1. Prepare pie crust ahead of time and let it rest (by chilling in fridge) at least 30 minutes before rolling out.
2. In a medium bowl combine all of the filling ingredients except the egg wash and coarse sugar. Roll out pie crust until thin. Using a 3-4 inch cutter, cut out rounds of crust. Place about 1 heaping tablespoon of filling onto each round and brush along outer edge lightly with egg wash. Try not to get the edges too wet or the crusts will not seal. Place another round on top and crimp with a floured fork to seal. Brush with egg wash and cut 3-4 vents in top of pies.
3. Bake pies in a 400 degree F preheated oven for about 20-25 minutes or until crusts are golden brown. Let cool on a wire rack. Serve warm or at room temperature.
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