These remind me of little pies that my hubby and I often pick up at a bakery along our route to our cabin up north. They make for a good snack midway through our drive.
Blackberry Hand Pies
Credit: Gourmet Today edited by Ruth Reichl
2 cups (12 ounces) blackberries
1 large Golden Delicious apple, peeled and coarsely grated
2 tablespoons plus 1 teaspoon semolina flour (I used Bob’s Red Mill semolina flour)
1/4 teaspoon ground cinnamon
1/2 cup sugar
Basic Pastry Dough for a double-crust pie
2 tablespoons whole milk
1. Combine blackberries, apple, semolina flour, cinnamon, and 6 tablespoons sugar in a 2-quart heavy saucepan and cook over moderate heat, stirring frequently, until mixture just boils and has thickened, about 5 minutes. Transfer to a shallow bowl to cool.
2. Put racks in upper and lower thirds of oven and preheat oven to 375 degrees. Line two large baking sheets with parchment paper.
3. Roll out dough on a lightly floured surface with a lightly floured rolling pin. Cut circles with biscuit cutter (I used the metal rim to a large mouth Mason jar). Place a heaping tablespoon into the center of half of the circles. Moisten the perimeter with milk, and top with a dough circle. Press edges to seal and transfer to a baking sheet lined with parchment paper. Press tines of a fork around the edge of each pie. Using a sharp knife, cut a small x into the center of each pie.
4. Brush pies with milk and sprinkle with remaining 2 tablespoons sugar. Bake, switching position of pans halfway through baking, until pies are golden, about 30 minutes. Transfer pies to racks to cool.
** The original recipe called for the pie dough to be cut into 5-inch squares and folded into triangle-shaped pies.