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Welcome to my food blog! I document and photograph my favorite healthy recipes. Enjoy!

Blackberry & Apple Hand Pies

Blackberry & Apple Hand Pies

In his book Ripe: A Cook in the Orchard, Nigel Slater speaks about the friendship between blackberries and apples as both obvious but also sublime. This recipe combines these flavors with puff pastry for a delicious, single-serving treat. 

Blackberry & Apple Hand Pies (vegetarian, baking, fruit pie) | Shiny Happy Bright

This blackberry and apple hand pie recipe does take a little time, but much of it is hands-off with the dough needing time to set in the refrigerator and the baking time. I made these the morning before we had friends over for an afternoon BBQ and they were done in plenty of time. I think it's nice to think about how you'll serve these as well - obviously they could be piled up on a plate but displaying them in a basket is pretty cute as well. They'd also look really lovely with a dusting of powdered sugar. 

Blackberry & Apple Hand Pies (vegetarian, baking, fruit pie) | Shiny Happy Bright

I hope you enjoy this recipe! This has been one of my favorite recipes to test - for obvious reasons - I got to eat so many hand pies! Do let me know if you make it - you can connect with me on Instagram or Facebook by using @shinyhappybright 


Blackberry & Apple Hand Pies

Makes 9 Pies | Prep Time: 5 minutes | Total Time: 1 hour 40 minutes

Ingredients

2 tablespoons butter

2 medium Honeycrisp apples, cored and diced

1 1/2 cups blackberries

1/4 cup + 2 tablespoons cane sugar

1 sheet puff pastry, preferably Dufour

1 egg, whisked

Instructions

Melt butter in a large skillet or frying pan over medium high heat. 

Add the apples and cook for 8 to 10 minutes, until soft. Stir occasionally. 

Add the blackberries and the 1/4 cup sugar, stir to combine.  Let cook for an additional 5 to 8 minutes, stirring occasionally, until most of the juices are gone and the mixture is jam-like. 

Meanwhile, roll the puff pastry into a 18 by 15 inch rectangle on a flat surface. Cut into 9 pieces (6 x 5 inches each). 

With one piece of pastry at a time, create an egg wash around the edges and add 3 heaping tablespoons of the apple mixture on one side of the dough. 

Fold the dough over the filling, so the short sides meet and crimp the edges with a fork. 

Egg wash the top of each pastry packet then sprinkle with a little cane sugar. 

Using a sharp knife, create three slits on the top of each pastry packet. Then place on a baking sheet covered in parchment paper. 

Chill all the pastries in a refrigerator for at least 30 minutes. 

Preheat oven to 375 degrees F (190C). Bake the pastries for 30 to 40 minutes, or until golden brown. Let cool before serving, as the fillings will be very hot. 

This recipe was adapted from this one at Bon Appetit. 


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