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Blackberry Hand Pies Recipe

Yields: 4-6 pies

Filling:

1 1/2 Cups
Provident Pantry Freeze Dried Marion Blackberries
2/3 Cup
Provident Pantry Small Apple Slices
1/8 teaspoon
MyChoice Premium Korintji Cinnamon
1/4 Cup
Provident Pantry White Sugar
1 T
MyChoice Cornstarch
1/2 Cup
drained water from reconstituting fruit, divided.




DIRECTIONS:

  1. Reconstitute blackberries and apples; drain, reserving abut 1/2 cup of water
  2. Chop reconstituted apples into small pieces.
  3. Place fruit in medium-sized, heavy saucepan over medium heat.
  4. Add cinnamon and sugar, and about 1/4 cup of saved water.
  5. Cook, stirring often, until fruit is soft and most of the water is absorbed.
  6. In a separate bowl, mix cornstarch with the other 1/4 cup of reserved water.
  7. Add to fruit mixture and stir well. Continue cooking for a few minutes until the filling thickens.
  8. Set aside to cool, then chill until ready to use.


Pastry:

1 1/4 Cups
Provident Pantry White Flour
2 tablespoons
Provident Pantry Shortening Powder
3 to 6 tablespoons
Ice Water
Pinch
MyChoice Iodized Salt
6 Tablespoons
Red Feather Butter, chilled and cut into small pieces


DIRECTIONS:

  1. Whisk shortening powder and salt with flour in a mixing bowl.
  2. Blend butter into dry ingredients using a food processor, pastry tool, fork, or by rubbing the mixture between your finger until the consistency resembles a coarse meal with only pea-sized lumps of butter left in it.
  3. Add ice water gradually until dough can easily form a ball that can be kneaded.
  4. Wrap dough ball in plastic and chill until ready to use - at least an hour, or up to a day.


Cinnamon Sugar Egg Wash:

1 TBS
MyChoice Egg White Powder, reconstituted to make one egg
Sprinkle
Cinnamon sugar into reconstituted egg to taste.


DIRECTIONS:

  1. Reconstitute Egg White Powder according to package directions to make one eggs worth
  2. Sprinkle cinnamon sugar into reconstituted egg to taste.


  3. Assembling the Hand Pies:

    1. Preheat oven to 375 degrees.
    2. Roll out dough onto a floured surface to 1/8 inch thick. Using a knife or pastry wheel, cut 5 inch circles. Spoon a heaping tablespoon of filling onto the center of your circle. Fold dough over filling and seal shut by pressing the edges well with your fingers. Fold the edges over 1/4 inch and press with the tines of a fork. Re-roll dough scraps and repeat process until dough is gone.
    3. Place hand pies on a floured pan, or on a parchment paper covered cookie sheet. Brush each pie with cinnamon sugar egg wash. Bake at 375 for 30-35 minutes or until pies are golden brown.
    4. Enjoy!


    5. Adapted form GourmetGirl1.blogspot.com
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Blackberry Hand Pies Recipe