We’ve already extensively talked pies (here and here), but what can we say, Jen and I are big fans. There’s just something truly comforting and cozy about a pie. Which is where I came up with the idea for this dessert. I know typically Valentine’s day is about chocolate and decadent, sexy desserts but let’s be real, it’s cold, yes even in Texas, and sometimes rainy, and what we really want is just some good old fashioned comfort food. (Like this date night recipe!) So I came up with this yummy, rich pie that you can hold in your hand. Which can also technically be compared to a poptart, that’s still sexy right?
This recipe is a win for a few reasons, not only is the flavor cozy and delicious but it carries one of my go-to recipe traits–the dough and filling can be prepared ahead of time so that you can simply assemble it the day of. Perfect for the busiest of home chefs. Fair warning, this dough has to chill for at least 4 hours, so if you’re planning on making it for Valentine’s evening, be sure to throw the dough together in the morning. It really is the easiest dough, simply combine the dough ingredients in the food processor and voila.
The hand pie historically started as a savory lunch option. Much of the world calls hand pies ‘meat pies’ or pasties (no R!). They lead back to 19th-century England, where tin miners enjoyed them as a convenient way have a warm and free of dirt lunch option. Though we don’t have to worry so much about dirt, the dough casing does steal the show in my opinion. It’s flaky and crisp while carrying the sweet flavor of blueberry with the tiniest hint of lavender. It may not be suitable for lunch but I think it could certainly pass as a delicious breakfast.
These hand pies are flaky and crisp while carrying the sweet flavor of blueberry with the tiniest hint of lavender. Dessert or breakfast, you can’t go wrong with these!
- 1 c blanched almond flour
- ¾ c tapioca flour (starch)
- ¼ tsp sea salt
- 5 tbsp coconut oil, cold
- 1 egg + 1 egg for wash to seal
- 1 tbsp coconut sugar
- 1 c frozen blueberries, rinsed
- 1 tbsp honey
- 1 tsp culinary lavender, minced
- ½ tsp vanilla
- 2 tsp tapioca flour (starch)
- 1 tbsp water
Icing Drizzle (optional)
- ⅓ c Powdered sugar
- ¼ tsp vanilla
- 1–2 tbsp non dairy milk
- Food Processor
- 3 ½” round cookie cutter (or mason jar lid or cup)
- Basting brush
- Plastic wrap
- Rolling pin
- In a food processor combine almond flour, tapioca flour, sugar, salt and cold oil and pulse until grainy texture appears
- Add egg process until the dough comes together.
- Wrap dough in plastic and place in fridge for a minimum of 4 hours. (Can be refrigerated for up to 2 days before used).
- In a small saucepan, add blueberries, lemon, honey, lavender and vanilla over medium-high heat. Cook, stirring frequently for 5 minutes.
- Whisk tapioca and water in a small bowl.
- Add to fruit mixture, stirring continuously. Turn to low and cook for for 1-2 minutes, until the mixture has thickened up.
- Cool completely or place in refrigerator until ready for filling.
- Flour the surface (or tape plastic wrap down) and use a piece of plastic wrap between dough and roller to roll out dough to a thickness of 1/8″ of an inch.
- Stamp out 10 circles using a 3 ½” cookie cutter.
- Gently place circles on parchment on sheet pan, use a floured spatula to remove from rolling surface if needed.
- Place dough circles back in the refrigerator on pan to chill for 15-20 minutes while the oven is pre-heating.
- Preheat oven to 350ºF.
- Whisk egg and splash of milk or water together in a small bowl for egg wash.
- Remove circles from refrigerator and have cooled filling ready. If desired cut a small heart or stamp out a design in the center of 5 circles for the tops. (If you don’t want a design make a few slits on the top.)
- Place 1 tablespoon of filling in the center of the dough and gently smooth down down the filling leaving small edge border of pie dough.
- Repeat for the remaining 4.
- Top each filled dough with stamped dough circle and press a fork along the edge to crimp and seal tightly.
- Brush with egg wash evenly along edges and the top. Sprinkle with raw sugar if desired.
- Bake at 350ºF for 25-30 minutes, until the the edges are lightly browned.
- Let cool briefly before serving.
- Whisk together icing ingredients and drizzle over pies if desired.
- Store at room temperature for 2 days in an airtight container.
If dough cracks a bit during assembly, don’t stress, they’ll still taste amazing.