Blueberry Apple Hand Pies

A few weeks ago, Matt stumbled on this blueberry hand pie recipe from Lucy Waverman in the Globe and Mail and and when I started talking about some sort of pie with the dying blueberries in our fridge, we decided to give them a go. They were fantastic, obviously, but what makes them really stand out is their filling. I had never come across a filling like this before and to say that it changed my life would be excessive but it definitely changed the way I make pies and hand pies (or turnovers if you prefer to call them that) from now on.

blueberry-apple-hand-pies

It is very simple, just a few ingredients and about 15 minutes or so to make. Three quarters of the fruits are cooked with sugar until they are nice and juicy, flour is added to make the whole thing thick and gooey just like a pie filling should be, and the remaining fruits are added to give it a good texture. It’s nothing short of perfect if you ask me. And the great thing is, it can be used for many different fruits and combinations.

Blueberry Apple Hand Pies

8 hand pies

  • ½ cup butter
  • 1 ½ cup flour
  • pinch of salt
  • 4-5 tbsp cold water
  • 2 cups blueberries
  • 2 apples, peeled and chopped
  • zest and juice of half a lemon
  • 2 tbps brown sugar
  • 1 ½ tbsp flour
  • milk to brush the hand pies
  • sugar to sprinkle

Put the flour and salt in a large bowl. Add the butter and pinch in until the butter is the size of peas. Add the cold water, a little at a time and mixing it in well until the dough comes together. Refregirate while you make the filling.

Put ¾ of the blueberries and apples in a small pan. Add the brown sugar and cook over medium heat for 5 to 10 minutes until the mixture is juicy. Add the flour, mix in well and cook for 1 or 2 more minutes. Remove from the heat, let cool for a few minutes and add the remaining fruits.

Pre-heat the oven to 400F. Line a baking sheet with parchemin paper. Remove the dough from the fridge and cut the it in half. Roll out half the dough thinly. Cut the dough in 4 squares of roughly 4 or 5 inches. Put 1 to 2 heaping tablespoon of the filling on one side without it touching the edges. Cut three small slits on the other side. Brush the edges with milk and fold the side with the slits over the side with the filling. Press down on the edges with a fork. Brush the hand pies with milk and sprinkle some sugar over them. Transfer to the baking sheet and repeat with the other half of the dough. Bake at 400F for 20 minutes until they are golden.

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