Oh, that’s right…I blog! Did you forget? I certainly did.
If you follow along on my Instagram or Facebook feeds, or because you are Charlotte – the only person actually reading this right now – then you already know I just had a couple of fanfreakingtastic weeks of travel which consisted of a road trip to Nashville, a wedding at a castle and a couple of days in Manhattan. If you do follow me on social media, then you also have already concurred that my tombstone will most definitely read: “Excessive much?” as I’m pretty sure I took a thousand (plus one) pictures of every step I took and everything I ate or drank. It happens. Anywho, be on the lookout for blogs about Blackberry Farm, boutique coffee shops, the NYC High Line, Eataly and much more coming soon.
But, back to this blog!!!! Blackberry Hand Pies, y’all!!!!
So, blackberries are probably out of season by now. Sorry about that, Charlotte. Thanks for sending me this recipe a month ago, though, when it would have been more relevant. Regardless, dear reader, aren’t the pics so pretty? Won’t you be so excited to eat this next year??
If you can’t get your hands on some fresh blackberries, try a beautiful blackberry jam instead for the filling. You already know my suggestions – organic, local, artisanal, etc. – as subpar, chemically laden brands will ruin the integrity and the texture of these delicate, tender melt-in-your-mouth pastries. Seriously. Melt. In. Your. Mouth. Move over M&M’s, baby’s got a new sweet treat to eat.
And lemon and rosemary, eh?? Yupparoo. The bright, tangy tartness of the lemon and the savory, herbal punch of the rosemary up the ante on this hand pie’s flavor – taking it from yummy dessert to ‘Holy Shit I’m Like Escoffier All Up In My Kitchen.’ Try to use freshly picked, young rosemary if you can as the leaves are less dense than its store bought counterpart and the flavor is a hint more gentle, lending itself a tad better to the recipe.
Blackberry Hand Pies
Recipe and photos by Charlotte Abrams
Makes 8 pies
For the crust:
1 1/2 cups white spelt flour
1/2 teaspoon salt
8 tablespoons coconut oil
1 egg, beaten
1 tablespoon maple syrup
Zest of 1 lemon, finely minced
1/4 teaspoon finely minced rosemary
For the filling:
1 1/2 cups fresh blackberries
2 tablespoons pure maple syrup
1 teaspoon fresh lemon juice
For the glaze:
2 tablespoons maple syrup
2 teaspoons fresh lemon juice
Sanding sugar, optional
In a food processor, combine flour and salt. Pulse in coconut oil until incorporated. Transfer mixture to a large bowl. Stir in egg, syrup, zest, and rosemary until a ball forms. Divide into 2 portions, form into a disk, and wrap individually in plastic wrap. Refrigerate for 30 minutes. Meanwhile, combine blackberries, syrup, and lemon juice in a bowl and set aside.
Heat oven to 350 degrees. Working with one dough at a time, roll out to 1/4-inch thick on waxed paper. Cut out circles using a 3-inch cookie cutter or cup. Place about 1 tablespoon of blackberry mixture on half of each circle. Cover with another circle and pinch edges to seal, then use a fork dipped in flour to press edges firmly together. Bake on a parchment-lined baking sheet for 10 minutes. While baking, combine syrup, lemon juice, and remaining juices from berry mixture. Coat each pie with mixture, sprinkle with sugar if using, and return to oven until golden, about 15 minutes.