Recipe Archive Nugget Markets Signature Recipes
Apricot & Blueberry Hand Pies
- Prep time:
- 30 minutes
- Cook time:
- 20-25 minutes
- Yield:
- 8 servings
- Difficulty:
2 out of 5
-
- Share this recipe:
For an extra sweet treat, serve these fantastic fruit-based hand pies with sweetened whipped cream.
Ingredients
Crust:
- 2½ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon sugar
- 8 ounces unsalted butter, cold
- 8-10 tablespoons ice water
- 1 egg, beaten
Filling:
- 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
Preparation
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 ¼-1/8 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 two 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.
