Description
Delightfully flaky Blackberry & Apple Hand Pies combine sweet, juicy blackberries with tender Honeycrisp apples in a buttery puff pastry, making these individual pies perfect for a snack or dessert. The fruit filling is cooked to a jam-like consistency before being encased in crispy, golden puff pastry, creating a harmonious blend of textures and flavors.
Ingredients
Scale
Filling
- 2 tablespoons butter
- 2 medium Honeycrisp apples, cored and diced
- 1 1/2 cups blackberries
- 1/4 cup cane sugar
Pastry
- 1 sheet puff pastry (preferably Dufour)
- 1 egg, whisked (for egg wash)
- 2 tablespoons cane sugar (for sprinkling)
Instructions
- Melt Butter: Melt the butter in a large skillet or frying pan over medium-high heat, preparing a base for the fruit filling to cook.
- Cook Apples: Add the diced Honeycrisp apples to the skillet and cook for 8 to 10 minutes, stirring occasionally, until the apples are soft and tender.
- Add Blackberries and Sugar: Stir in the blackberries and 1/4 cup cane sugar into the cooked apples. Continue cooking for an additional 5 to 8 minutes, stirring occasionally, until the mixture thickens to a jam-like consistency with most of the juice evaporated.
- Prepare Puff Pastry: While the filling cooks, roll out the puff pastry sheet on a flat surface into an 18 by 15-inch rectangle. Cut the pastry into 9 equal pieces, each measuring about 6 x 5 inches.
- Assemble Pies: Take one pastry piece at a time and apply egg wash around the edges. Spoon 3 heaping tablespoons of the apple and blackberry filling onto one half of the dough.
- Fold and Seal: Fold the dough over the filling so that the short sides meet. Crimp the edges firmly with a fork to seal the hand pie completely.
- Egg Wash and Sugar Topping: Brush the tops of each assembled pastry with egg wash and sprinkle lightly with the remaining cane sugar for a glossy, sweet finish.
- Vent the Pies: Use a sharp knife to cut three slits on top of each hand pie to allow steam to escape during baking.
- Chill Pastries: Place all the assembled pies on a baking sheet lined with parchment paper and refrigerate them for at least 30 minutes. This helps the pastry maintain its shape during baking.
- Bake: Preheat the oven to 375°F (190°C). Bake the hand pies for 30 to 40 minutes until they are puffed and golden brown. Allow to cool before serving as the filling will be hot.
Notes
- Use Honeycrisp apples for their natural sweetness and firm texture, but Granny Smith or Fuji apples are good substitutes.
- Make sure to seal the edges well to prevent filling leakage during baking.
- Chilling the pies before baking helps prevent the puff pastry from shrinking too much.
- Let the pies cool enough after baking to avoid burns from hot fruit filling.
- Puff pastry sheets can be bought frozen; thaw completely before rolling and cutting.
