DESSERT, TASTE

HAND PIES HANDMADE

Apple Hand Pies

Made with love. Get your Pi on!!!! 

Hand Pies

Hand Pies

Apple Hand Pies

Hand Pies

It’s National Pi Day, and I am all pied out! Whether you have already snagged all the pie deals today or not, I thought creating your own pie sounded extra heart warming. Who knows, you might earn some extra brownie points from your family and friends for making it yourself on Pi Day as well. (That is, if you share of course!) I made these pies awhile back and felt like this post was most appropriate to share on Pi day, and you can plan on making this any day of the week. The prep may take a while, but the ingredients are minimal. Once you nail down the pie crust, you can pretty much get creative with your filling. I handcrafted these pies into mini heart shapes filled with blueberries and apple cinnamon, and they went on their way to friends and family. The apple ones were my fav, they reminded me of McDonald’s apple pie. I had no shame in eating them for breakfast every morning. They’re super fun to make, but make sure to sprinkle some extra love before you devour them with your dear ones. 

Hand Pies

BERRY HAND PIES

Ingredients

pie crust

1 egg

apple filling:

3 green apples, peeled and cored

1 tsp lemon juice

1 tsp lemon zest

2 tbsp brown sugar

1 tsp cinnamon

1/4 tsp nutmeg

1 tsp cornstarch

blueberry filling:

2 cups blueberries

1 tsp lemon juice

1 tsp lemon zest

1 tbsp raw sugar

1 tsp corn starch

Instructions

  1. In a medium bowl, mix all your filling ingredients of choice.
  2. For a juicier and softer apple filling, saute your apples over a skillet at medium heat until apples brown and slightly soften.
  3. Use a small bowl to mix egg for an egg wash.
  4. Form pie crust into a ball and flatten into a round disk until slightly thin. Use shape cutter to form your pie crust.
  5. Preheat oven to 400 degrees
  6. Fill pie crust with filling and use your fingers to glide egg wash around the surroundings.
  7. Top with second pie crust, and seal your crust with a fork.
  8. Brush the tops with egg wash.
  9. Bake for 20-25 minutes until golden brown. Let cool for at least 15 minutes before serving.

Notes

For the pie crust, I substituted 1 1/2 cup of white flour with whole wheat flour and 1/4 cup of butter with coconut oil. Use parchment paper to flatten out dough. Blueberries can be replaced by any type of berries.

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Blueberry Hand Pies

Apple Hand Pies

Hand Pies

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