Apple Blueberry Hand Pies + Maple-Brown Sugar Glaze

April 20, 2018

A sweet and comforting recipe for homemade Apple Blueberry Hand Pies + Maple-Brown Sugar Glaze, wrapped in a buttery, flaky crust and stuffed gently with a spiced filling, these sweet treats are a sure favorite to anyone who dares to a take big bite. The perfect dessert, snack, or breakfast treat.

Apple Blueberry Hand Pies + Maple-Brown Sugar Glaze

Thank goodness, it’s the weekend! Aren’t you happy? I am.

More importantly, I am so happy to share this recipe with you guys! These hand pies were so amazing! Much like regular pie, they have buttery, flaky crusts. Yup! That’s right. Every bite is that much better.

Speaking of pies—you should take a look at this Homemade Apple Berry Pie recipe and this Vegan Apple Cranberry Crumble Pie for an awesome vegan treat!

Apple Blueberry Hand Pies + Maple-Brown Sugar Glaze

OK, so I tried to make these once before and they weren’t as great. The taste was there, but the color and shape weren’t as perfect as I wanted them. That’s the crazy thing about baking sometimes. It’s a lot of trial and error involved!

Luckily, I figured it out and chose to add a bit of whole wheat pastry flour and sour cream to make a perfect crust, which browned really great.

For the whole wheat pastry flour, I used the organic version from Bob Red Mills. If you’ve been following this blog then you know that this brand is my absolute favorite when it comes to flours and baking powders.

Apple Blueberry Hand Pies + Maple-Brown Sugar Glaze

As for sour cream, it’s a great substitute for using water when making a pastry crust, and it adds a nice hint of sourness to your dough.

Don’t worry, you’ll barely taste it, plus the sweetness from the pie filling will overpower it for sure. BUT the most amazing fact is that your crust WILL be undeniably flaky with the use of sour cream. Simple.

And there’s no better pie (handheld or traditional) than a pie with a nice flaky crust. Who’s with me?

My husband and little most certainly agree since they couldn’t stop eating them. They literally lasted for two days! Haha.

Apple Blueberry Hand Pies + Maple-Brown Sugar Glaze

To begin, add the organic all-purpose flour, whole wheat pastry flour, pure cane sugar, and sea salt to a large bowl and whisk ingredients together.

Next add in cold cubed butter and using a pastry blender, blend the butter into the flour until they resemble “peas”.

Add in the sour cream and stir together well until fully incorporated and dough is moistened. For a better dough, add 1-2 Tbsps of ice cold water and create a nice dough ball and wrapped it in plastic wrap to refrigerate for an hour and 30 minutes.

In the meantime, prepare pie filling by adding diced apples and blueberries to a saucepan on medium-high heat.

Then add butter, brown sugar, and spices to the pan and stir to combine until fruits have softened and mixture is well incorporated and slightly caramelized by sugar. This should take about 2 minutes. Set aside and let cool.

Preheat oven to 375 degrees Fahrenheit and prepare a baking sheet lined with parchment paper or a silicone baking mat.

Once dough ball has fully refrigerated, remove and place it on a nicely flour surface. Using a rolling pin, flatten dough about 1” inch thick and cut into 4” inch circles.

Now, fill each dough circle with 1 Tbsp of the apple-blueberry mixture and fold in half, using the edges of a fork to crimp around the edges folded dough.

Repeat for each hand pie and place each pie on the prepared baking sheet, leaving a space in between each one for when they rise.

Before placing them in the oven, brush each hand pie lightly with the egg mixture. Cut two small slits on the tops of each pie and bake them for 25-30 minutes, until pies are golden brown and insides are cooked through and bubbling through the edges.

Meanwhile, make the Maple-Brown Sugar glaze—-mix together all ingredients using the whisk attachment for an electric mixer on medium-high speed.

Add additional powdered sugar or heavy cream (1 Tbsp at a time) until desired consistency is reached. Place in the refrigerator until ready to use.

Once done, remove from the oven and let them cool, about 10 minutes. When fully cooled, pipe maple glaze icing atop each hand pie and enjoy!

Enjoy!

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Apple Blueberry Hand Pies + Maple-Brown Sugar Glaze

Apple Blueberry Hand Pies + Maple-Brown Sugar Glaze

Apple Blueberry Hand Pies + Maple-Brown Sugar Glaze

Prep Time: 1 hr 25 mins
Cook Time: 30 mins
Total Time: 1 hr 55 mins
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Ingredients

For Dough:

  • 2 1/2 cups organic all-purpose flour (I use Bob's Red Mill)
  • 1/2 cup organic whole wheat pastry flour (I use Bob's Red Mill)
  • 1 tsp sea salt
  • 1/2 cup unsalted butter, cold + cubed (That's 1 stick!; I use Land O'Lakes)
  • 1 tsp organic pure cane sugar (I use Wholesome Sweets)
  • 1-2 Tbsps fresh water, iced cold
  • 1/2 cup sour cream, low-fat

Apple-Blueberry Filling:

  • 2 medium apples, peeled, cored + diced
  • 1 cup blueberries, fresh
  • 1/2 cup organic brown sugar (I use Sugar in the Raw)
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger

For Maple-Brown Sugar Glaze:

  • 1 cup organic powdered sugar, sifted
  • 2 Tbsps pure maple syrup
  • 1 Tbsp unsalted butter, softened (I use Land O'Lakes)
  • 1 tsp vanilla extract
  • 2 Tbsps organic brown sugar (I use Sugar in the Raw)
  • 1-2 Tbsps organic heavy cream (I use Organic Valley)

Instructions

For Dough:

  • To begin, add the organic all-purpose flour, whole wheat pastry flour, pure cane sugar, and sea salt to a large bowl and whisk ingredients together.
  • Next add in cold cubed butter and using a pastry blender, blend the butter into the flour until they resemble "peas".
  • Add in the sour cream and stir together well until fully incorporated and dough is moistened. For a better dough, add 1-2 Tbsps of ice cold water and create a nice dough ball and wrapped it in plastic wrap to refrigerate for an hour and 30 minutes.
  • Meanwhile, prepare pie filling by adding diced apples and blueberries to a saucepan on medium-high heat. Then add butter, brown sugar, and spices to the pan and stir to combine until fruits have softened and mixture is well incorporated and slightly caramelized by sugar. This should take about 2 minutes. Set aside and let cool.
  • Preheat oven to 375 degrees Fahrenheit and prepare a baking sheet lined with parchment paper or a silicone baking mat.
  • Once dough ball has fully refrigerated, remove and place it on a nicely flour surface. Using a rolling pin, flatten dough about 1'' inch thick and cut into 4'' inch circles. Now, fill each dough circle with 1 Tbsp of the apple-blueberry mixture and fold in half, using the edges of a fork to crimp around the edges folded dough. Repeat for each hand pie and place each pie on the prepared baking sheet, leaving a space in between each one for when they rise.
  • Before placing them in the oven, brush each hand pie lightly with the egg mixture. Cut two small slits on the tops of each pie and bake them for 25-30 minutes, until pies are golden brown and insides are cooked through and bubbling through the edges. In the meantime, make maple-brown sugar glaze.

For Maple-Brown Sugar Glaze:

  • Mix together all ingredients using the whisk attachment for an electric mixer on medium-high speed. Add additional powdered sugar or heavy cream (1 Tbsp at a time) until desired consistency is reached. Place in the refrigerator until ready to use.
  • Once done, remove from the oven and let them cool, about 10 minutes. When fully cooled, pipe maple glaze icing atop each hand pie and enjoy!
  • Bon Appetite!

Tips & Tricks

STORAGE: Leftover hand pies can be stored in an airtight container for 1-3 days. To serve warm, heat in the microwave, or flat in a toaster oven. 

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Apple Blueberry Hand Pies + Maple-Brown Sugar Glaze.

ORCHIDS + SWEET TEA

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