Blackberry Hand Pies
adapted from Gourmet -August 2006
2 cups blackberries (3/4 pound)
1 large apple, peeled and coarsely grated ( I used a Rome Beauty)
2 tablespoons plus 1 teaspoon flour
1/4 teaspoon cinnamon
8 tablespoons sugar
Pastry dough for a double-crust pie- your own or see recipe below
1 egg & 1 tablespoon milk
Cook blackberries, apple, flour, cinnamon and 8 tablespoons sugar in a 2-quart heavy saucepan over moderate heat, stirring frequently, until mixture just boils and is thickened, about 5 minutes. Transfer to a shallow bowl to cool.
Put oven racks in upper and lower thirds of oven and preheat oven to 400°F. Line baking sheets with parchment.
Roll out half of dough 1/4 inch thick on a lightly floured surface with a lightly floured rolling pin into a rectangle, then trim into four 5-inch squares. Place about 1/4 cup of fruit filling in center of 1 square. Moisten edges of square with milk and fold into a triangle, pressing edges to seal. Transfer to a lined baking sheet and press tines of a fork around edges of triangle, or just pinch together with finger tip. Make 4 more triangles in same manner, arranging them 1 inch apart on baking sheet. Repeat with remaining dough and filling, re rolling scraps together if needed.
Brush triangles with milk-egg mixture and sprinkle with remaining 2 tablespoons sugar. Bake, switching position of pans halfway through baking, until pies are golden, about 25 minutes total. Transfer pies to racks to cool.
1 cup shortening
½ cup very cold water
Mix flour and salt. Cut in shortening with pastry blender. Add water. Stir with fork until flour is absorbed and ball forms. Add more water if needed. Flour surface and rolling pin well. Follow directions above for rolling out.