Meyer Lemon-Blueberry Hand Pies

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Finally, FINALLY our local grocer has stepped up their produce game and brought me something I've been wanting for months: Meyer lemons. And, while we're at it, the best blueberries I've seen all summer. Without hesitation, I plopped two of each into the cart with no immediate plan, but complete intent to make something spectacular with my purchases. I've learned my lesson too many times before; if you see it, get it, because you may never see it again. And that rings pretty true since I stopped by the store again, and those New Zealand Meyer lemons were nowhere to be seen. Maybe I didn't look around enough. Or maybe they just disappeared as quickly as they'd appeared.

At any rate, it occurred to be that the possibilities were pretty endless for my blueberry-lemon pairing, but if I really wanted to get good at making pies then I ought to make one. For once though, I just wasn't interested in a regular 9-inch pie. Instead, I wanted something with a lot more mobility, and something that could be picnic-ready if/when the occasion arose. So, I went with hand pies. I'm a gal on-the-go, and expect my pies to accommodate that!

If you're wondering how my pie skills are coming along, the quick answer is: slowly, but surely. As simple as it seems to make a pie, no matter the form, it takes a lot of practice. I still struggle with gathering dough to form the disks, which should be so simple, but it gives me so much trouble. And sometimes I handle the dough wayyyy too much, but I'm working on it. I sense a lot of practice pies in my future, and what on earth could be better than that?

Meyer Lemons are a special fruit indeed. To me they're sort of like, if a mandarin orange and the brightest lemon ever, had a baby. They're slightly sweeter than your average lemon, and bring a very unique type of citrus note to any dish you make. And since citrus and blueberries go hand-in-hand. they make these flaky, buttery hand pies a wonderful treat for any time of the day. And the most beautiful part of it all is that you can serve them warm, or pack them up in a basket and serve at room temperature.

It's always nice to have an any-time dessert literally in the palm of your hand.

You can find the recipe here at BonAppetit.com! <------ This recipe calls for a regular lemon, but a Meyer lemon works so beautifully!

CAN YOU BELIEVE IT'S AUGUST ALREADY??

 

Apple Spice Hand Pies

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apple hand pies 1 Do you ever wonder, after making something new, how you could have lived without it before? That's how I feel about hand pies. Sure, I've bookmarked dozens of recipes in the never-ending black hole that is my "Recipes" folder, and I've even eaten them, but never had I realized how much I love hand pies, until I had twelve perfectly golden ones cooling on my wire rack. I should say though, that they weren't all for me. Last weekend one of my chums, who's been telling me about Penzey's for months now, decided to surprise me with a cute little jar filled to the brim with a rather hard to find ingredient: apple pie spice! It was a lovely gift, and to repay them, I decided that the best thing to do was make some apple spice hand pies. It was the best idea for all parties involved, really. apple hand pie 2Pies are not my strong suit; let's just throw all the cards on the table now. I once tried to make a savory cheddar and garlic pie with an apple cider vinegar crust, and everything was going pretty well, until I tried pouring the filling into the crust only to discover that I'd rolled the pie crust too thinly, and custardy filling was going everywhere. There was a lot of mopping up of counters and floors, but in the end, what was left was delicious. Will I make it again? Probably not. I dunno, it was pretty good. Never say never. ANYWAY, based on my so-so pie track record, making hand pies for the first time made me a little nervous. I had a limited amount of apples and butter, a pie crust that was a little crumbly when I had made it the night before, and I was missing the necessary 5 1/2 inch cookie cutter that the recipe called for. There was only one shot to get this right, and I was determined to show up the next day with pies in hand. Even if I could just get two, that would be enough. Turns out, I had nothing to worry about! Everything went off without a hitch after I got a little creative with the cookie cutter. Instead of one that is 5 1/2 inches (which is really hard to come by unless you're ready to order it online and wait), I was lucky enough to find an oversized coffee mug that was about 4 1/2 inches. Good enough! I floured the rim, pressed down and carefully wriggled each piece free. Easy. The trick to a good hand pie is finding the perfect balance between filling and pastry. Too little, and you're eating a lot of shell with the occasional bite of filling. Too much, and you're looking at a baking sheet with filling cooking exactly where you don't want it to be: on the outside. Either way, you'll end up with a very empty shell. The key is to put the filling right in the center, leaving room on both sides for folding over and crimping the edges. By adding the filling to the center, you're able to control the amount that goes on with each spoonful. If you feel like you need a little more, you're free to do so. It's much easier to add more than to *attempt* to take some out. And do yourself a favor: use a slotted spoon to scoop out your apple filling from the pan. The last thing you want is extra moisture, TRUST ME. What a mess. If you're wondering which apples to use, I used a mix of Gala and Lady Alice apples. Both worked really nicely. These apple spice hand pies are the buttery and spiced mini pies of your dreams.

What You'll Need:

For the Pie Pastry:

  • 3 cups all-purpose flour
  • 1/4 cup sugar
  • 1-1/2 tsp fine sea salt
  • 2-1/2 sticks (1-1/2 cups) unsalted butter, very cold, cubed
  • 1/3 cup all-vegetable shortening, very cold or frozen, cut into small pieces
  • 6-7 tbsp ice water

For the Apple Filling:

  • 5 cups apples, peeled, cored and diced (about 5 medium apples)
  • 2 tbsp unsalted butter
  • 1/2 cup (packed) brown sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves

OR

  • 2 tsp apple pie spice

For Brushing on Top:

  • 1/3-1/2 cup heavy whipping cream
  • Turbinado or Demerara Sugar for sprinkling

TO STORE: Carefully wrap in cling film and keep in a cool place. They taste great when popped back into the oven at a low temperature for 10-20 minutes. Find the recipe on Fork Knife Swoon!