Apple or Blueberry Hand Pies, also Mini Pocket Pies, make fruit, berry or apple turnovers, made with a homemade pie filling and crust or store bought.
Get out and measure all of your ingredients.
Make pie crust by cutting and mashing together flour, butter and salt. Add cold water (1 tbsp at a time until you have a gravel like texture.
Then, using your hands, quickly knead into a ball.
Wrap dough ball in plastic, then refrigerate for 20 to 30 minutes.
In a small pot, combine blueberries, sugar, and cornstarch.
Stir and mash everything up and heat over medium for 10 minutes until thick. Set aside.
In another pot, combine apples, brown sugar, and cinnamon if using.
Cook over medium-high heat for 10 minutes while stirring frequently until thickened. Set aside.
Roll out your dough ball to a thin sheet, and cut an even number of shapes or circles into it.
Place both of your fillings on a rack at your workstation if your pots are still hot.
Lay half your circles on a baking sheet lined with parchment or a silicone mat, and put a spoonful of fruit filling in the center of each one.
I use a different edge for my apple filled pocket pies than I do with the blueberry so I can easily tell the difference.
Top with the other circles, and fold up and over tightly and press all around the edges to seal with a fork.
Brush with melted butter, a beaten egg or water and cut a couple slits in the tops with the tip of a sharp knife or a fork. Brush with a little melted butter, beaten egg or water to help the crust brown, sprinkle with coarse sugar or cinnamon sugar, if desired, and then bake until golden brown.
Make sure to rotate the baking sheet once during bake time.
Serve warm or cool, with or without a scoop of ice cream.
Purchase 2 boxes that are 14.1 oz each of refrigerated pie crust and a 21 oz can of your favorite pie filling or two smaller cans of different pie filling. The flavors are up to you but all of them will work and work well.
Preheat your oven to 400 degrees and leave your pie crusts on your counter, out of their package, to get to room temperature or close to it.
Once you have your circles or shapes cut out you now have two choices.
At your workstation, place your circles and empty your pie filling into a bowl with a small spoon ready.
Scoop a few tablespoons or so of pie filling into the center of each pie crust circle.
Place another circle on top and pinch the edges completely together.
Press pinched edge with the projecting prongs or spikes of your fork to seal up your mini pocket pie.
Poke hand pie with tip of sharp knife two or three times, to prevent the pie from exploding or breaking open. They don't really explode, steam needs to escape and they will just look awful without the cuts.
Scoop about a tablespoon or so of pie filling into the center of each pie crust circle and fold in half.
Pinch the edges completely together.
Press pinched edge with the projecting prongs or spikes of your fork to seal up your smaller mini pie.
Poke hand pie with tip of sharp knife once, to prevent the pie from exploding or breaking open. They don't really explode, steam needs to escape and they will just look awful without the cuts.
Brush melted butter, water or beaten egg over the tops of your unbaked mini hand pies and sprinkle each lightly with some coarse sugar or cinnamon sugar, if desired.
Place on an ungreased, parchment lined cookie sheet.
Bake 15 - 20 for Option 2 and 18-23 minutes for Option 1 or until a light golden brown.
Serve and enjoy!
Recipe adapted from Pillsbury.com