Summer is all about the fruit as far as I’m concerned. And the best way to combine fresh fruit and baking is to make pies. If you are a regular reader, you know that I’m not fond of pies. So, the creation I found isn’t exactly a pie but a fruit pocket pie, a.k.a. a hand pie. It requires fewer steps and less perfection than a standard pie therefore it is a treat I will happily bake.
The recipe I used was already vegan and didn’t need high altitude tweaks, so I didn’t change much. However, I didn’t blend all of the berries together as the original recipe stated. Instead I made each pie its own fruit at my hubby’s request. Also, you may notice that my rolling pin looks like it has big rubber bands on it in the picture below. Those bands are an item that ensures the thickness of your dough without measuring or having to eyeball it. This dough-rolling novice thought they made the work much easier, and easier work in the kitchen is a good thing.
Fruit Pocket Pies based on Berry Hand Pies
For the pastry:
1 1/2 cups whole wheat pastry flour
1/3 cup garbanzo bean flour
1/2 tsp cinnamon
1/2 tsp salt
2 TBS mild-flavored vegetable oil
3 to 5 TBS water, as needed to bring dough together
3 TBS maple syrup
For the filling:
1/3 cup vegan sugar
1 TBS all purpose flour
1 TBS lemon juice
1/8 tsp ground cardamom
1/3 cup strawberries, destemmed and cut up
1/3 cup blueberries
1/3 cup red raspberries
1/3 cup cherries, pitted and cut in half
1/8 tsp ground ginger
For the topping:
1 tsp vegan sugar
For the pastry: to a large bowl, add both flours, cinnamon, and salt, and whisk to combine. Drizzle oil over the dry ingredients. Using your fingers, work the oil in so the mixture resembles coarse crumbs. Add water and maple syrup and stir until the mixture comes together to form a ball. Wrap in plastic wrap and refrigerate for 30 minutes or more. Preheat the oven to 375F. Line a cookie sheet with parchment paper.
For the filling: in a small bowl, place sugar, flour, lemon juice, and cardamom, and toss gently to combine. Add strawberries to the sugar mixture and roll around to coat. Remove the fruit and place in its own bowl. Repeat with the blueberries and then with the raspberries. For the cherries, add the ginger to the remaining sugar mixture and stir in. Then add the cherries and roll to coat. Set the four bowls of fruit aside.
Transfer the chilled dough to a floured work surface. Working with one half at a time, roll the dough out to 1/8” thickness, then cut it into 5” circles. Using a spatula, carefully transfer the circles to the prepared cookie sheet. Add trimmings to the remaining pastry dough and repeat the procedure to yield 7 or 8 circles. Add a fruit filling to the center of each circle. Carefully fold over one side of pastry dough, press down around edges of the dough to seal, then crimp edges with a fork. Sprinkle the pies with the remaining one teaspoon of sugar. Bake for 15 to 20 minutes or until lightly browned.
Until next time, happy baking!