Cbsd.org



Mini BLUEBERRY PINEAPPLE HAND PIESYIeld: 6 pies416189948132000Easy Blueberry Pineapple Hand Pies are a snap to put together and make any breakfast, snack or dessert special.Ingredients1 and ? pre-made pie crusts1 cup fresh or frozen blueberries3 slices fresh or canned pineapple, diced (reserve pineapple juice if doing glaze option below)1 Tablespoon salted butter1/4 cup white granulated sugar1/2 teaspoon ground cinnamon2 tablespoons all-purpose flour1 egg (or egg white)1 Tablespoon water? teaspoons coarse sugar for sprinkling on topDirectionsPreheat oven to 425 degrees F. Line baking sheet with parchment paperIn a saucepan, combine blueberries, pineapple, butter, sugar, and cinnamon. Cook over medium low heat until berries soften (5 minutes). Stir in flour and cook until thickened (about 2 minutes). Remove from heat and set aside to cool.Unroll pie crusts and cut full pie crust into 4 quarters to make 4 equal triangles. Cut the 2nd pie crust in half and then half again to make 2 equal triangles. (Freeze the remaining ? crust for future use.)Place 2 pie crust triangles at a time on the parchment paper lined baking sheet.Using an ice cream scoop or large spoon drop 1-2 Tablespoons of cooled filling onto the center of each pie crust triangle. Don't overfill or they will break open during baking.Lightly wet the outside edge of each pie crust triangle with you fingers. Fold in half length-wise. Fold and pinch edge to close. You can use a fork to do this.Mix egg (or egg white) with water. Whip with a fork until foamy. Brush the top of each hand pie with egg mixture. Sprinkle course sugar over top of each pie. OR see option below.Prick with a knife or fork to vent.Bake 15 to 20 minutes or until golden brown. Allow to cool completely on the baking sheet.Can serve with a scoop of ice cream or whipped cream.Store in an airtight container for up to 4 days.OPTION: Mix powdered sugar and a small amount of the reserved pineapple juice together to form a glaze. Drizzle over cooled hand pies. Allow to set briefly.OPTION: Additional option for making square pies:InstructionsRoll out one dough disk into a rectangle that measures roughly 15" x 8". Trim the edges into a perfect rectangle, and then cut out 6 small rectangles that measure roughly 5 x 3".Move the 6 rectangles to a baking sheet lined with parchment paper.Repeat with the other dough disk, but these 6 rectangles are your top crusts. Set them aside.Then, divide the blueberry filling mixture on top of 6 of the dough rectangles. Pile it in the center of the dough, leaving a 1/2" border on all sides.Cut out a small shape from the top crusts (I chose a star, but you could also just cut slits). Place the top crusts on top of the blueberry filling, and using your fingers, gently stretch the dough to make the edges meet. Press the edges of the pie together lightly to seal it. Then, use a fork to crimp them closed.Finally, brush the remaining egg and milk mixture on top of the pies. Sprinkle with coarse sugar.Optional: cut out additional shapes with dough scraps to decorate the pies.Bake the pies for 15-18 minutes, or until the crust is golden brown and the fruit filling is bubbly.Let cool, and then enjoy! ................
................

In order to avoid copyright disputes, this page is only a partial summary.

Google Online Preview   Download