Blueberry Peach Hand Pies Recipes

BLUEBERRY PEACH HAND PIES

Steps:

• If using homemade pie dough, prepare the dough and leave it refrigerated while you make the fruit filling. If using store-bought dough that is frozen, defrost it and refrigerate.
• Preheat the oven to the temperature required for your pie dough according to the instructions for that particular dough. If you are uncertain what temperature to use, pre-heat the oven to 375 degrees F. Put parchment paper or silicone mats on two half-sheet cookie sheets.
• Mix together the peaches and blueberries in a medium-large bowl. Add the flour, sugar, vanilla, and liqueur to the fruit. Gently toss the ingredients.
• Roll out one of the 2 pieces of pie dough into roughly a 12-inch square. Cut into equal pieces, or use a cookie cutter to make tops and bottoms for 4 - 5 hand pies. For half the pieces, roll them just slightly larger than the other half. the larger ones go on top, and need extra area for cover the fruit" bump."
• Tipping the spoon to eliminate most of the juices, or using a slotted spoon, place about 1/10-1/8th of the mixture in the middle of the smaller set of pie dough pieces. (Use less, i.e. 1/10th, if you've made tops and bottoms for 5 hand pies. Use more, i.e. 1/8th of the mixture, if you've made enough for 4 hand pies.
• Gently place the slightly larger pieces of dough on top of the smaller ones that have the fruit mounded in the middle. Close the hand pie by pressing the back side of a fork around the sides. Poke 1-2 holes into the top to let the steam out.
• Repeat with the second batch of dough.
• Mix the egg yolk with 1 teaspoon of water and brush the mixture over the tops of the hand pies. Sprinkle them with the sugar. If any of the edges are particularly ragged, you can cut cut them straighter with a knife before baking.
• Bake the hand pies for about 20 - 25 minutes, turning the cookie sheets halfway through, until the corners are browning and the tops look golden. Cool on the cookie sheet until you can handle them, then remove to a wire rack to cool to room temperature.

PEACH AND BLUEBERRY PASTRY POCKET WITH VANILLA GLAZE AND CANDIED ALMONDS

Steps:

• For the pastry pocket: To the bowl of a food processor, add the cream cheese, flour, butter, 1/2 teaspoon kosher salt and 1 tablespoon of the granulated sugar. Pulse to combine until it's the consistency of grated Parmesan cheese. Add the egg yolk and 1 tablespoon of water. Pulse until the dough just comes together. Turn out the dough onto a floured work surface and gently knead into a large disc. Roll the dough into a circle about 1/4 inch thick. Transfer the dough to a sheet tray and cover with plastic wrap, then place in the refrigerator to chill for at least 20 minutes.
• Preheat the oven to 425 degrees F.
• Set up an ice bath and generously season with kosher salt (it keeps the water cold!). Add the blueberries, peaches and cornstarch to a medium saucepan. Stir to combine, making sure all of the fruit is coated with the cornstarch. Add the cinnamon, thyme bundle, lemon zest and juice, remaining 1/2 cup granulated sugar and 2 tablespoons of water. Bring to a boil, then reduce to a simmer and cook until thickened, about 10 minutes. Remove the thyme bundle and discard. Transfer the peach and blueberry mixture to a bowl, place over the ice bath and stir to cool down.
• Whisk the whole egg with 1 teaspoon of water to create an egg wash. Place the dough on a floured work surface. Roll out the dough to 1/8 inch thick. Using a 5-inch ring cutter, punch out 8 circles and place on a parchment-lined sheet tray. Brush the edges of one half of each circle with the egg wash. Add 2 tablespoons of filling into the center of each circle, then fold the dough over to create a half moon. Press the edges with your fingers to secure the seam tightly. Crimp the edges using a fork. Make 3 small slits in the top of each pastry pocket with a paring knife.
• Bake, turning the tray halfway through cooking, until golden brown, 15 to 17 minutes. Set the pastry pockets on a sheet tray lined with a rack to cool.
• For the glaze: Sift the powdered sugar using a hand strainer into a large bowl. Add the milk, vanilla extract and lemon juice and whisk to combine. The consistency should be on the thinner side, but still have a slow flow when drizzled with a spoon.
• Spoon the glaze over both sides of the pastry pockets. Garnish with chopped Candied Almonds and flaky sea salt.
• Preheat the oven to 325 degrees F. Line a sheet tray with parchment paper.
• Place the egg white into a large bowl with 1 teaspoon of water. Whisk vigorously until it's foamy, frothy and white. Add the granulated sugar and kosher salt and whisk to combine. Fold in the sliced almonds. Spread the almond mixture onto the sheet tray. Bake, giving it a toss halfway through, until golden, about 15 minutes.

PEACH BLUEBERRY PIE

Steps:

• In a large bowl, combine sugar, flour, cinnamon and allspice. Add peaches and blueberries; toss to coat. , Preheat oven to 400°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Brush lattice strips with milk; sprinkle with cinnamon sugar., Bake until crust is golden brown and filling is bubbly, 40-45 minutes. Cool on a wire rack.