My maternal grandmother used to make the most amazing apple cinnamon hand pies. She was from a small town in Virginia where everything was homemade and deep fried. She was a wonderful southern cook, and these apple hand pies were no exception. They were, of course, made from scratch and she always made a special batch without raisins just for me. (how I can love grapes and wine so much and detest raisins is completely beyond me) My brothers and I would wrap them up in napkins, taking care to not burn the roofs of our mouths, and munch away.
When she died, my mom gave me her recipe collection. It is very sentimental to me, but I cannot always bring myself to cook with that much Crisco or butter or salt or bacon fat or…you get it. (like I said- her food was really good)
The abundance of blueberries in the grocery store had me itching to bake something and I was curious to see if I could semi re-create those apple pies using blueberries and a whole lot less butter and sugar. I scoured the internet and as luck would have it, found exactly what I was looking for. The result? Pretty darn good! (recipe below)
FYI- Buzzfeed posted this article on several different types of hand pies…they all look incredible. Sweet, savory, so many options.
Blueberry Hand Pies from A Healthy Life For Me (makes 12 hand pies)
- Pate Brisee recipe click HERE
- 2 cups fresh blueberries
- 1 teaspoon zest from organic lemon
- 1 tablespoon of juice from lemon
- ¼ cup white sugar
- ¼ teaspoon kosher salt
- 1 large egg
- Raw sugar, to sprinkle
- Preheat oven to 375 degrees
- Line baking sheet with Parchment paper or baking pad
- In a bowl add blueberries, lemon zest, lemon juice, sugar and salt and stir to blend.
- Place egg and 1 tablespoon of water in a bowl and whisk to combine.
- Roll out Pate Brisee until ¼” thick and cut into 3″ x 6″ rectangles.
- Place cut dough on baking sheet.
- Brush edges of dough with egg mix.
- Place a spoonful of blueberry mix on end of each piece of dough
- Fold dough over blueberries and pinch edges together
- Using fork crimp edges.
- Use a sharp knife and cut small holes in top of dough to create vents
- Brush top with egg wash
- Sprinkle with raw sugar
- Bake for 35 minutes or until edges and top are lightly browned.
- Remove and let cool before serving.