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Fruit Hand Pies

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Fruit Hand Pies

Fruit Hand Pies

  • 10-12 oz fruit of choice (frozen or fresh)
  • Coconut Sugar to taste
  • 2 tbsp arrowroot
  • 4 tbsp water, divided
  • Coconut sugar to taste
In a sauce pan over medium heat add fruit and 2 tablespoons of water. Bring to a simmer and cook down the fruit. Break up the cooked fruit with a fork or blend, depending on how smooth you'd like the fruit filling. Careful if blending hot fruit in a blender. It can spray out when you open the lid. With the fruit in the sauce pan sweeten to taste with coconut sugar. In a small bowl whisk together arrowroot and 2 tbsp of water. Add to the fruit and bring to a slow boil. Stir fruit until thickened to a pie filling consistency. Transfer to a container and set in the fridge to cool. While you make the crust.

  • 2 1/2 cups Better Batter gluten free flour
  • 1/4 cup coconut sugar
  • 2 sticks of cold butter
  • 2 eggs
  • 1/4 cup cold water
  • Rolling pin
  • Cookie cutter of choice
Mix flour and sugar in a food processor. Add in half the butter and pulse until mixture is crumbly. Add remaining butter and pulse until all of the butter is chopped up into the flour. Mix together eggs in cold water. Pour into the food processor and pulse until the dough comes together. Pour dough out onto a floured surface and roll to 1/8 of an inch thick.

To make the hand pies: 1 egg whisked with 1 tbsp of milk or water. Coconut sugar for sprinkling on top. Preheat oven to 375. Prepare a sheet pan with parchment paper. Using floured cookie cutters cut out the pie dough. Place cut out crust on prepared sheet pan. Spoon a small amount of fruit filling on to the bottom crust. Brush the edges lightly with egg wash and seal with the top crust. Press the edges down carefully, you may use a fork if you wish to seal the edges. Cut an X in the top of the pie to allow steam to escape. Brush top of the pies with egg wash and sprinkle with coconut sugar.

Repeat process with remaining dough and filling. Adjust your filling for the size of your pies. It helped to bake a couple before making the whole batch to get the right filling to crust ratio. Bake for 12-15 minutes or until golden brown depending on the size of your pies. Allow to cool 5 minutes before transferring them to a rack to completely cool. Enjoy!

This plate was made by: A Thoughtful Bite

Indian River County

Ashley Kennedy

Posted: 2017-02-10 14:48:43

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