MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Nectarine, Blueberry & Vanilla Bean Hand Pies
Categories: Pies, Pastry, Fruits, Snacks
Yield: 6 Servings

2 3/4 c All-purpose flour
2 tb + 2 ts granulated sugar
1 ts Kosher salt
1/2 lb + 1 tb chilled unsalted
- butter; in 1/2" cubes
1/2 c Blueberries
1/4 c Packed light brown sugar
2 lg Nectarines; halved, pitted,
- in 1/4" slices
1 Vanilla bean' split longway
- seeds scraped
1 Egg yolk
1 tb Turbinado sugar

In a food processor, pulse 2 1/2 cups of the flour with 2
tablespoons of the granulated sugar, and the salt until
combined. Add the 1/2 pound of butter, and pulse until
pea-size crumbles form. Pour in 1/4 cup ice-cold water
and process the dough until it just comes together.
Scrape the dough out onto a work surface and shape it
into a ball. Halve the dough and then flatten each half
into a 6-inch disk. Wrap each disk in plastic wrap, and
refrigerate at least 1 hour.

Heat the oven to 425+XF/218+XC.

In a large bowl, mix the remaining 1/4 cup flour with the
remaining 2 teaspoons granulated sugar, the blueberries,
brown sugar, nectarines, and vanilla seeds until the
fruit is evenly coated.

On a lightly floured work surface, roll one dough disk
into a 12" x 14" rectangle. Trim the dough to a 10 x 12"
rectangle, and then cut the dough into six 4" x 5"
rectangles. Arrange the dough rectangles on two parchment
paper-lined baking sheets spaced 2 inches apart. Divide
the filling among the rectangles, placing a mound in the
center of each.

Whisk the egg yolk with 1 tablespoon of water to make an
egg wash, and brush it along the edges of each rectangle.
Cut the remaining 1 tablespoon of butter into small
pieces and dot the top of each mound of fruit. Repeat
rolling and cutting the other dough disk and then cover
each mound of fruit with another dough rectangle,
pressing to adhere the top and bottom dough rectangles to
each other. Crimp the edges of each hand pie with a fork
and then cut three small vents in the top of the pies.

Brush the pies with the remaining egg wash, and sprinkle
with the turbinado sugar. Bake until golden brown, about
30 minutes. Let cool slightly before serving.

Makes 6 hand pies

FROM: http://www.saveur.com

MM Format by Dave Drum - 31 May 2015

Uncle Dirty Dave's Archives

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