Recipes Nugget Markets Signature Recipes
Apricot & Blueberry Hand Pies
- Prep time
- 45 minutes PT45M
- Cook time
- 20–25 minutes PT25M
- 8 servings
For an extra sweet treat, serve these fantastic fruit-based hand pies with sweetened whipped cream.
- 2½ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon sugar
- 8 ounces unsalted butter, cold
- 8–10 tablespoons ice water
- 1 egg, beaten
- 1 pound apricots, pitted and cut into wedges
- 6 ounces blueberries
- ¼ cup sugar
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- ¼ teaspoon lavender
- 3 tablespoons corn starch
To make the crust, combine flour, salt and sugar in a work bowl. Cut in butter with a pastry cutter or fork, making pea-sized pieces. Add ice water and gently mix until the dough just begins to come together.
Turn dough onto a floured work surface and roll out to between ¼–⅛ inch thick. Cut dough into 6-inch circles, rerolling dough scraps as necessary, then refrigerate.
Heat oven to 350°F.
To make the filling, mix all ingredients in a bowl until well combined.
Lay dough circles out and brush the outer 1 inch of each with beaten egg. Place approximately ¼ cup of fruit filling in the center of each circle, then fold the dough in half over the filling and gently press the 2 edges together. Use a fork dipped in flour to crimp the edges, then transfer to a lined baking sheet and brush with egg wash.
Bake for 20–25 minutes or until the crust is golden brown. Remove hand pies from the oven and let cool for 45 minutes before serving.