SPICED APPLE & BLACKBERRY HAND PIES
Bring autumn into your kitchen with these delicious apple and blackberry pies. Sprinkle with sugar and serve with custard for the ultimate comfort food
Provided by Miriam Nice
Categories Afternoon tea, Dessert, Treat
Time 1h
Number Of Ingredients 10
Steps:
- Put the apples and golden caster sugar in a saucepan with 2 tbsp water and cook, covered, for 6 mins or until the apples are soft, stirring once or twice. Tip the mixture into a shallow dish and spread out to cool slightly, then tip in the blackberries and stir. In a separate bowl, mix the cornflour with the honey and cinnamon, then stir it into the fruit mixture.
- Unroll the pastry sheets and, using a 10cm round cutter, cut out 12 circles. Spoon the fruit filling onto half of the pastry circles, leaving a border of about 1cm around the edge. Brush the beaten egg around the edges and place a plain pastry disc on top to encase the filling, then make a little dent in the top and bottom to form an apple shape. Seal the edges all the way around using the prongs of a fork, then brush with egg. Use the pastry off-cuts to cut out little leaf shapes and stalks, then stick them on with beaten egg. Poke a steam hole in the top with a skewer. Repeat with the remaining pastry and filling. Arrange the pies on a baking sheet lined with baking parchment and chill for at least 30 mins, or up to 24 hrs. Can be frozen unbaked for up to 2 months.
- Heat oven to 200C/180C fan/gas 6. Bake the pies for 20 mins, or until the pastry is golden and the filling is bubbling through the hole. If cooking from frozen, bake for an extra 5 mins. Sprinkle with the sugar, then leave to cool for at least 20 mins before serving with custard.
Nutrition Facts : Calories 692 calories, Fat 34 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 43 grams sugar, Fiber 6 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
BLACKBERRY HAND PIES
Steps:
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
- Add the blackberries and granulated sugar to a medium saucepan and heat over medium. Cook the berries, mashing with a potato masher or the back of a spoon, until they start to break down and release their juices, about 2 minutes. Mix together the cornstarch and lemon juice in a small bowl. Add the cornstarch mixture and the lemon zest to the berries and stir until there are no more lumps. Continue to stir until the filling begins to thicken, 2 to 3 minutes. Remove from the heat, transfer to a bowl and let cool slightly.
- Roll one of the pie doughs out on a lightly floured surface until about 1/8-inch thick. Use a 5-inch round cookie cutter, or the rim of a bowl, to cut out as many rounds as you can. Repeat with remaining dough round, gather the dough scraps and reroll as necessary to get 8 rounds.
- Place 1 cube of cream cheese and 1 tablespoon of filling in the center of a dough round. Fold the dough over into a crescent and crimp the edge with a fork. Place on one of the lined baking sheets. Repeat with remaining pie dough rounds, cream cheese and filling. Whisk together the egg and 1 tablespoon water in a small bowl. Brush all the filled pies with the egg wash, sprinkle with the raw sugar and cut small vents into the pies. (If you brush them after venting, the egg will cover the vent!) Bake until the pies are golden brown, 20 to 25 minutes.
APPLE BLACKBERRY PIE
A twist on traditional apple pie. Perfect for those who love apple pie but are looking for something a bit less sweet.
Provided by Annie
Categories Desserts Pies Fruit Pie Recipes Blackberry Pie Recipes
Time 1h10m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Melt butter in a saucepan over medium-low heat; stir in flour to make a smooth paste. Whisk water, white sugar, brown sugar, and lemon juice into butter mixture. Bring to a simmer and whisk constantly until mixture is thick, about 3 minutes. Stir 6 blackberry halves into sauce, reduce heat to low, and continue cooking while you complete remaining steps. Stir sauce occasionally.
- Line a 9-inch pie dish with a crust. Place apples and remaining blackberries into crust. Cut remaining crust into strips about 1 inch wide. Weave pie crust strips into a lattice crust on top of the pie; pinch ends of strips to edge of bottom crust to seal. Spoon hot blackberry sauce over pie, letting it soak through the openings in the top crust. Place pie onto a baking sheet to catch drips.
- Bake in the preheated oven for 15 minutes. Reduce oven heat to 350 degrees F (175 degrees C) and continue baking until crust is golden brown and sauce is bubbling, 35 to 45 more minutes.
Nutrition Facts : Calories 433 calories, Carbohydrate 69.7 g, Cholesterol 20.3 mg, Fat 17.8 g, Fiber 5.2 g, Protein 2.9 g, SaturatedFat 7.3 g, Sodium 217.5 mg, Sugar 50.4 g
AUTUMN SPICED APPLE AND PEAR HAND PIES
Close your eyes when you take a bite of these and you can almost hear the crunch of leaves beneath your feet. These taste and smell like autumn, my favorite season. I like to add a drizzle of dark chocolate at the end; it makes them extra special!
Provided by Chef V
Categories Desserts Pies Fruit Pie Recipes Pear Pie Recipes
Time 1h50m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Stir apple, pear, brown sugar, vanilla extract, cornstarch, cinnamon, nutmeg, cloves, and salt together in a bowl. Whisk egg and water together in a small bowl.
- Roll pastry out on a lightly floured surface; cut into circles with a 3- to 4-inch round cookie cutter. Spoon a small amount of apple mixture onto center of each pastry circle; fold circles in half and press firmly to seal edges. Crimp with a fork, if desired. Place pies on prepared baking sheet.
- Cut 3 small slits in top of each hand pie with a sharp knife. Brush surface of pies with egg mixture; sprinkle with decorating sugar.
- Bake in the preheated oven until lightly golden, about 25 minutes; allow pies to cool to room temperature, about 20 minutes.
- Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 2 minutes. Drizzle melted chocolate over pies.
Nutrition Facts : Calories 124.7 calories, Carbohydrate 18.1 g, Cholesterol 11.6 mg, Fat 5.5 g, Fiber 1.3 g, Protein 1.5 g, SaturatedFat 1.9 g, Sodium 75.4 mg, Sugar 7.7 g
BLACKBERRY APPLE PIE
My mother made this pie so often, she could do it with her eyes closed! We picked the berries ourselves, and the apples came from the trees in our orchard. I can still taste the delicious combination of fruits encased in Mother's flaky pie crust. -Fran Stanfield, Wilmington , Ohio
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- On a lightly floured surface, roll out half the dough to fit a 9-in. pie plate; trim to 1 in. beyond rim of plate. Top with a thin layer of apples. In a large bowl, combine blackberries and remaining apples; sprinkle with lemon juice. Combine sugar and cornstarch. Add to fruit mixture; toss gently to coat. Spoon into crust; dot with butter., Roll out remaining dough; make a lattice crust. Trim, seal and flute edges. Beat egg with water; brush over lattice top and pie edges., Bake at 375° for 50 minutes or until filling is bubbly and apples are tender. Cool on a wire rack. Serve warm or at room temperature.
Nutrition Facts : Calories 415 calories, Fat 18g fat (8g saturated fat), Cholesterol 44mg cholesterol, Sodium 238mg sodium, Carbohydrate 62g carbohydrate (32g sugars, Fiber 2g fiber), Protein 3g protein.
APPLE AND BLUEBERRY HAND PIES
Provided by Michael Chiarello : Food Network
Categories dessert
Time 45m
Yield about 16 pies
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F.
- Thaw the sheets of puff pastry as per the box instructions.
- Peel and core the apples and cut into quarters. Toss the apples in the lemon juice so they do not brown while you are dicing them. Cut each quarter into about 2 to 3 (1-inch) pieces.
- In a large saute pan over medium heat, melt the butter until lightly browned. Add the apples and saute for about 3 to 5 minutes until lightly browned. Add the honey and a pinch of salt and toss to mix in well, transfer to the oven and roast for about 15 minutes until apples are soft. Mash with a fork while still warm. Let the apples cool to room temperature and gently fold in the berries.
- Turn the oven down to 400 degrees F.
- In a small mixing bowl beat 1 egg. In another small bowl, mix together the cinnamon and sugar.
- Lay the thawed puff pastry sheets out flat on a floured work surface. Cut large circles out of the pastry with a ring cutter, about 4 per pastry sheet. Brush with the egg-wash on the outer edge of half of the circle. Spoon 2 tablespoons of the apple berry mixture in the center of each round of pastry dough. Fold the dough over to cover the filling, making a semi-circle and sealing the edges.
- Place pies on a buttered oven tray. Repeat with the rest of the pastry dough. When all of the pies are on a sheet tray cut air holes in the top of each pie and brush the tops with egg wash. Sprinkle with the cinnamon sugar. Bake for about 20 to 25 minutes until puffed and nicely browned.
APPLE AND BLACKBERRY PIE
Make the most of fresh fruit season with this yummy pie chock full of apples and blackberries. It's tender, tasty and irresistible! Frances Tompkins, Bealeton, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 30 minutes or until easy to handle. , On a lightly floured surface, roll out larger portion of dough to fit a 9-in. deep-dish pie plate., In a large bowl, combine the apples, blackberries, butter and lemon juice. Combine the sugar, cornstarch, cinnamon and nutmeg; add to fruit mixture and toss to coat. Place in crust. , Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with cream; sprinkle with coarse sugar., Bake at 375° for 55-65 minutes or until golden brown and filling is bubbly. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. Cool on a wire rack.
Nutrition Facts : Calories 515 calories, Fat 21g fat (10g saturated fat), Cholesterol 27mg cholesterol, Sodium 243mg sodium, Carbohydrate 82g carbohydrate (50g sugars, Fiber 5g fiber), Protein 3g protein.
SAUCY APPLE AND BLACKBERRY PIE
Another favourite summer recipe when blackberries are ripe. Easy, no fail dessert. My hubby's favourite.
Provided by woodland hues
Categories Pie
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a small saucepan combine sugar, flour, salt, cinnamon, allspice, and water.
- Cook over medium heat, stirring constantly, until boiling and thickened.
- Remove from heat and stir in apple slices and blackberries.
- Combine topping ingredients in a small bowl until crumbly.
- Sprinkle 1 tbsp.
- flour over bottom of pie shell.
- Pour apple and blackberry filling into shell.
- Sprinkle topping over filling.
- Bake in preheated oven at 400F for about 50 minutes.
Nutrition Facts : Calories 347.9, Fat 10.2, SaturatedFat 4, Cholesterol 11.7, Sodium 241.4, Carbohydrate 61.9, Fiber 4.2, Sugar 42.2, Protein 4.5
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- Place the apples in a small saucepan, add golden caster sugar and 2 tbsp of water. Cover with lid and cook for about 6-8 minutes until the apples are soft. Tip the cooked apples into a shallow dish, spread out to cool a bit.
- In a small bowl, mix together the cornflour, honey and cinnamon until you have a smooth paste. Add blackberries into cooled apple chunks and drizzle with cinnamon and honey paste. Mix it all together gently.
- Unroll the pastry sheets, then using the 10 cm pastry cutter (or a ramekin or a glass of similar diameter), cut out 12 circles. Spoon about 1 tbsp of the fruit filling onto half of the pastry circles, leaving about 1 cm border. Brush some of the egg wash around the edges and place the plain pastry disc on top to encase the filling. Using your fingers, create a small dent in the top and the bottom to form an apple shape.
- Seal the edges of the pies all the way around, using the prongs of a fork. Brush each pie with egg wash. Use any pastry off-cuts to cut out little leafs and stalks, then stick them on with some more of the egg wash. Poke a steam hole in top of each pie with a skewer.
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