Summer berry hand pies are another seasonal delight that you will want to bake before it is too late. The best part about these hand pies is that you do not have to bother with preparing the dough, you can purchase the puff pastry straight from the market. Keep this recipe handy as the seasons change and replace the berries with apples or pear in the fall or persimmons in the winter. I love eating these hand pies with a scoop of ice cream.
Berry Hand Pies
1/2 cup fresh blackberries
1/2 cup blueberries
1/2 cup fresh cherries, pits removed and cut in half
1/3 cup sugar
2 tbsp all purpose flour, plus additional for rolling out the puff pastry
2 tbsps lemon juice
pinch of cinnamon
1 tsp. pure vanilla extract
1 egg, beaten
1 package frozen puff pastry, thawed
turbinado sugar (raw sugar), for garnish
Step 1: Preheat the oven to 350 degrees Fahrenheit.
Step 2: In a large bowl, combine the blackberries, blueberries, cherries, sugar, flour, lemon juice, vanilla extract, and cinnamon. Mix until all ingredients are well incorporated.
Step 3: Flour a flat surface and place the puff pastry on top. Gently unfold the pastry and roll out the dough until 1/2 inch thick. Using the rim of a glass or a 3 inch round cookie cutter, cut out 12 circles from the dough.
Step 4: Place 6 of the circles on a greased cookie sheet (you can also use a non-stick mat). Fill each one with a tablespoon of filling. Brush the egg wash on the edges of the dough. Place another dough circle on top and seal the edges using a fork. Create a vent by making a slit on the top. Repeat this step 5 more times. Brush the tops with the remaining egg wash and dust with turbinado sugar.
Step 5: Bake the hand pies for 11 to 15 minutes until golden brown.