Apple Blueberry Hand Pies

A pie you can take anywhere! Hand pies are a delicious way to have your pie and eat it too. Any fruit combo will work here. Try peach/raspberry or pear/ginger.

1 recipe Sour Cream Pie Dough
4 apples, peeled, cored, quartered, and chopped
1 t lemon juice
2 T unsalted butter
1⁄3 c sugar
1⁄2 t cinnamon
1 t vanilla extract
3⁄4 blueberries
1 egg beaten with 1 T water, for egg wash
Demerara or sparkling sugar

Preheat the oven to 400 degrees. Line a sheet pan with parchment.

Toss chopped apples with lemon juice.

Place butter in a medium skillet and heat until beginning to brown. Add apples and sauté 3-5 minutes until softened. Add the sugar and cinnamon and cook for 4 minutes more. Stir in the vanilla, and remove from the heat to cool. Stir in blueberries.

To assemble the hand pies, roll out the dough until it’s about 1⁄8” thick. Cut out 16 circles (I use a small bowl or glass as a guide) that are about 3-4” in diameter. You will need to reroll scraps a couple of times. Brush the edges of 8 circles with egg wash. Spoon a rounded tablespoon of fruit mixture onto the center of the circles, then top with remaining 8 dough circles. Press with fingertips to seal. Use tines of a fork to improve seal and create a decorative edge. Cut 3-4 slits in the top of each pie to vent. Transfer pies to the prepared sheet pan, brush tops with egg wash and sprinkle with sugar. Bake for 15-20 minutes, until light golden brown. Let them cool to room temperature before serving.

Sour Cream Pie Dough

2 c unbleached all-purpose flour
1 T sugar (optional)
1⁄2 t kosher salt
1⁄2 t baking powder
3⁄4 c (6 oz or 12 T) unsalted butter, cut into small cubes
1⁄2 c sour cream

Place flour, sugar, salt, and baking powder in a medium bowl. Stir with a whisk to blend. Using a pastry blender or two knives, cut the butter into the flour mixture. You can also use a food processor, but be careful not to over process. When the butter is the size of peas and the mixture looks crumbly and sandy, stir in the sour cream. Transfer to a floured work surface and knead gently a few times to bring dough together and form a log. Roll into an 8”x10” rectangle. Dust with flour and fold dough in three as with a letter. Turn dough over, turn it 90 degrees and roll again into an 8”x10” rectangle. Fold in three again. Wrap in plastic, and refrigerate for at least 30 minutes before using.