Saturday, August 23, 2008
Ok I just have to share, these came out so yummy! In my local parents magazine there was an article about Berry picking. Well I wasn't able to pick berries but I knew this farm was coming to the farmers market so I went and got a few baskets of blackberries. Well in this same magazine they had a recipe for hand pies. Basically it is like a pizza pocket but with fruit. So I decided to give it a wirl gluten free style. Wow I am amazed at how yummy they turned out! I've already eatten two...hahaha...
For the pie crust I used Chebe regular mix . I looked on chebe's site for suggestions to make it more like pie crust, after reading I decided to add 1/2 cup of sugar to the chebe mix. Just make it the way it says except omit the cheese and I used water instead of rice milk this time. I rolled it into 7 balls...I probably could get 8 if I made them smaller. Then I flattened them out and rolled them into a circle. Then followed the recipe below.
• 1 1/2 cups blackberries, washed
• 2 tablespoons granulated sugar
• 1 tablespoon cornstarch
• All-purpose flour, for work surface
• Pate Brisee or purchased refrigerated pie crust
• 1 large egg, lightly beaten
• Sanding sugar, for sprinkling
1. Preheat the oven to 425 degrees. Line a baking sheet with a Silpat (a nonstick baking mat) or parchment paper. In a medium bowl, add blackberries, sugar, and cornstarch. Stir to combine, set aside.
2. On a lightly floured work surface, roll dough into a large rectangle, about 1/8-inch thick. Using a 5-inch cookie cutter, cut out 6 rounds. Transfer rounds to prepared baking sheet.
3. Place about 2 tablespoons of the blackberry mixture onto one-half of each round. Lightly brush egg around the edge of the covered half of each round. Fold remaining dough over to enclose, forming a half moon. Gently press edges together to seal. Brush the tops of each pie with egg. Using a paring knife, slash the top of each pie. Sprinkle generously with sanding sugar.
4. Bake until golden brown, 20 to 25 minutes. Transfer pies to a wire rack to cool slightly before serving, or let cool completely, and store in an airtight container at room temperature for up to 4 days.
Posted by Janel B at 3:35:00 PM