Best Of Blackberry Hand Pies


Blackberry Hand Pies Unique Blackberry Mascarpone Hand Pies



Ingredients




For the Blackberry Filling






  • 3 cups blackberries, divided

  • ⅓ cup sugar

  • 3 tsp lemon juice

  • 7 Tbsp water, divided

  • 2 Tbsp corn starch

  • 1 ready made pie crust, I used Pillsbury

  • 1 egg, whisked

  • 1 Tbsp water

































Instructions






  1. Preheat oven to 400° and line a baking sheet with parchment
    paper. Set aside.








For the Blackberry Filling






  1. Heat a saucepan over low/medium heat.

  2. Stir 2 cups of blackberries, sugar, lemon juice, 3
    tablespoons water into pan and bring to a boil.

  3. Let boil for 3-4 minutes, then add remaining 1 cup of
    blackberries. Stir.

  4. Mix 4 tablespoons water and corn starch together. Add to
    blackberries and stir.

  5. Continue cooking until sauce thickens.

  6. Remove from heat, let cool for 15 minutes.




























Making The Hand Pies






  1. Unroll pie crust on a lightly flour surface and, with a
    biscuit cutter, cut pie dough into 3 inch circles. 

  2. Add a little water to the edges of the dough before filling
    to help seal. 

  3. Add a heaping tablespoon (or two) of blackberry sauce to the
    center of each pie dough. Fold dough in half and using a fork, crimp the edges
    to help secure the filling. Place hand pies on prepared baking sheet. 

  4. In a small bowl, whisk egg and tablespoon of water together
    and brush the top of each hand pie. 

  5. Bake at 400° for approximately 15-18 minutes or until golden
    brown. Remove from oven and enjoy warm. 

  6. Can also be served warm over pancakes, french toast, etc.,
    or cool and use for toppings on cheesecakes, crepes, etc.









This Recipe adapted from >>>> Click Here








Comments

Post a Comment

Popular posts from this blog

Lovely Baked Ranch Chicken with Broccoli and Bacon

Image
Ingredients 4 chicken breasts (use 4 thin chicken breasts, or use 2 large chicken breasts, sliced in half, horizontally) 2 cups broccoli florets , blanched, chopped 6 strips bacon , cooked, chopped 1/2 cup Ranch dressing 1 cup Cheddar cheese , shredded 1/3 cup Mozzarella cheese , shredded Instructions Preheat the oven to 375 F. Add chicken breasts to the casserole dish. I used the the oval casserole dish measured 13 inches x 9 inches x 4 inches deep. Note about chicken: use 4 thin chicken breasts, or use 2 large thick chicken breasts, sliced in half horizontally each to make 4 thin chicken breasts. Top with chopped and blanched broccoli florets. Top with chopped cooked bacon. Spread Ranch dressing on top. Top with shredded Cheddar and Mozzarella cheese. Bake, uncovered, for about 20-30 minutes, until the chicken is cooked through. The cooking time will depend on the thickness of your chicken breasts. This article and recipe adapted from this site
Read more

Beautiful Copycat Longhorn Parmesan Crusted Chicken

Image
Ingredients 4 skinless/boneless chicken breasts, pounded to ¾ inch thick Salt/Pepper, to taste 2 Tablespoons vegetable oil Marinade: (Shortcut- Use Italian Salad Dressing) 1/2 cup olive oil 1/2 cup ranch dressing 3 tablespoon Worcestershire sauce 1 teaspoon Distilled white vinegar 1 teaspoon lemon juice 1 tablespoon minced garlic 1/2 teaspoon pepper Parmesan Crust 3/4 cup Parmesan cheese, chopped into bits 3/4 cup Provolone cheese, chopped into bits 6 Tablespoons Buttermilk Ranch salad dressing 5 Tablespoons melted butter 1 cup panko breadcrumbs 2 teaspoons garlic powder  Instructions Whisk all marinade ingredients together until well-combined and uniform in consistency. Place the chicken in a gallon freezer bag, remove the air, and seal. Use a meat mallet to pound it to ¾ inch thick. Sprinkle each side of the chicken lightly with salt and pepper if desired. Place the chicken in a new freezer bag along with the marinade. Seal out the air and marinate in the refrigerator for a minimum o...
Read more

Awesome Slutty Cheesecake Bars

Image
INGREDIENTS 1 (16.5-oz.) log refrigerated chocolate chip cookie dough (such as Pillsbury) 20 Oreo cookies, plus more for topping 2 (8-oz.) blocks cream cheese, softened 1/2 c. granulated sugar 2 large eggs 1/2 tsp. pure vanilla extract Pinch of kosher salt Warm caramel, for drizzling   DIRECTIONS Preheat oven to 325°. Line an 8″-x-8″ baking dish with parchment paper with a 2″ overhang. Press cookie dough into bottom of baking dish. Top with a single layer of Oreos, breaking them up to fit, if necessary, and set aside. Make cheesecake layer: In a medium bowl using a handheld mixer or stand mixer with the paddle attachment, beat cream cheese until smooth. Beat in sugar, eggs, vanilla, and salt until fully combined. Pour over Oreo layer and smooth top. Top with broken Oreo pieces and bake until the center is only slightly jiggly, 30 to 35 minutes. Refrigerate until completely chilled, at least 3 hours and up to overnight. Remove cheesecake bar from baking dish and slice. Drizzle with warm...
Read more