BLACKBERRY-APRICOT HAND PIES
Hand pies are almost better than regular pies, with a preferable crust-to-fruit ratio, in my humble opinion. They bake up faster than a large pie, can be taken along on car rides or picnics, and fit easily into lunch bags and backpacks. On special occasions I serve them with Crème Fraîche or Rosemary No-Churn Ice Cream. makes 2 hand pies
1 recipe Single-Crust Pie Dough
1½ cups (255 g) blackberries, cut in half
1 teaspoon lemon juice
½ teaspoon pure vanilla extract
2 tablespoons sugar, plus more as needed for sweetness and for sprinkling
1 tablespoon cornstarch
Pinch salt
3 tablespoons apricot jam
Line a baking sheet with parchment paper.
Lightly flour a work surface. Roll the Single-Crust Pie Dough into a 12½-inch square, flouring the dough as needed so it doesn’t stick. Trim the sides of the square with a pastry cutter and discard the excess. Cut the dough into 4 equal squares. Transfer the squares to the prepared pan (they may overlap a bit) and put the baking sheet in the fridge while you prepare the filling.
Combine the blackberries, lemon juice, and vanilla in a large bowl. In a small bowl, combine the sugar, cornstarch, and salt. Add the sugar mixture to the berries and toss gently to combine. Taste the blackberries. If extra sugar is needed, add 1 to 2 tablespoons more.
Remove the pastry from the fridge and distribute the jam evenly over the surface of 2 squares. Divide the fruit evenly on top, leaving a 1-inch border around the edges (the fruit will be mounded quite a bit in the center). Top each fruit-covered square with one of the remaining pieces of pastry and press firmly around the borders with a fork to crimp the edges of the dough. Place the baking sheet in the freezer to chill.
Adjust an oven rack to the lower middle position. Preheat the oven to 400°F.
Remove the baking sheet from the freezer, cut a small X in the center of each square to vent the pastry, and then gently brush the tops with the egg wash. Sprinkle the tops generously with sugar. Bake 25 to 30 minutes, until the crusts are deep golden and the juices are bubbling. Move the pan to a wire rack and let the handpies cool on the pan before serving.