Today I am sharing a recipe for Peachy Blueberry Hand Pies as part of #BlueberryWeek! This is a simple and quick-to-make recipe. That is because I used pre-made pie crust that you can buy at the grocery. I actually prefer to make my own pie crust when I need it, but life is often times busy and complicated, and sometimes making pie crust is just not on the schedule. But being busy is not an acceptable reason to not be able to enjoy these cute and tasty Peachy Blueberry Hand Pies!
Don’t forget to check out all the tasty recipes from my fellow #BlueberryWeek bloggers. The list is at the bottom of this page and there are a lot of incredible recipes to check out!
Peachy Blueberry Hand Pies
(makes 8-10 hand pies)
(printable recipe at end of page)
1 pint Fresh Blueberries
2 pounds Fresh Peaches
1/2 of a medium lemon, juiced
1/4 teaspoon Vanilla
1/4 cup light Brown Sugar
1 tablespoon Cornstarch
2 tablespoons Butter, melted
1 box pre-made Pie Crust Dough
1 3 1/2″ Circle Cookie Cutter
1/4 cup sugar for sprinkling on top
Peel and chop your peaches into smaller than bite size pieces. Add the chopped peaches and the blueberries into a large bowl. Add the lemon juice, vanilla, light brown sugar and the corn starch to the bowl and mix together.
Roll out the pie dough so it is smooth. Use the cookie cutter to cut out the pie circles. I used a 3 1/2″ circle, but you can use larger or even smaller. The problem with the smaller circle is that it can only handle a very small amount of filling, making your pie mostly crust. But experiment with sizes to find the one you like!
Use a brush to spread the melted butter around all of the dough circles. This will help the two pieces of dough stay together when they are baking.
Place the filling into the middle of the dough.
Place another circle of dough on top of the fruit. Use a fork to go around the edge of the pie and crimp the two sides together. Use the tip of a knife to put a small slit in the top of the dough to allow heat to escape. Sprinkle sugar on top.
You could also use brown sugar on top, if you want. It gives a great flavor to the pie. Place the pies in the oven and bake at 350 degrees for approximately 8-10 minutes. They don’t take long, but keep an eye on them for the last couple minutes, in case you need to add more time.
Enjoy!
Scroll down to see all the incredible Blueberry Recipes from my fellow bloggers. So many tasty recipes to choose from!
Thank you to Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting #BlueberryWeek. More than 20 top notch bloggers are sharing a variety of blueberry recipes from breakfast to dessert. Follow #BlueberryWeek on social media so you don’t miss one delicious recipe!
Blueberry Week Recipes Breakfast
- Blueberry Cheesecake Crescent Coffee Braid by Palatable Pastime
- Blueberry Orange Bread by Family Around the Table
- Fluffy Blueberry Buttermilk Pancakes by Food Above Gold
- Glazed Blueberry Banana Coconut Bread by Jolene’s Recipe Journal
Drinks & Appetizers
- Blueberry Peach Lemonade by Hezzi-D’s Books and Cooks
- Blueberry Lime Margaritas by The Baking Fairy
Dinner
- Bare Knuckle Bourbon Blueberry Barbecue Sauce by A Kitchen Hoor’s Adventures
- Summer Salad with Greens, Microflowers, and Berries by Culinary Adventures with Camilla
Dessert
- Blueberry Galette by Caroline’s Cooking
- Blueberry Goat Cheese Ice Cream Bars by Crumb Top Baking
- Blueberry Crumb Bars by Sweet Beginnings
- Peachy Blueberry Hand Pies by The Freshman Cook
- Rosemary Linzer Cookies with Blueberry Preserves by The Spiffy Cookie
Peachy Blueberry Hand Pies
Yield: 8-10 Pies
Author: The Freshman Cook
INGREDIENTS:
- 1 pint Fresh Blueberries
- 2 pounds Fresh Peaches
- 1/2 of a medium lemon, juiced
- 1/4 teaspoon Vanilla
- 1/4 cup light Brown Sugar
- 1 tablespoon Cornstarch
- 2 tablespoons Butter, melted
- 1 box pre-made Pie Crust Dough
- 1 3 1/2″ Circle Cookie Cutter
- 1/4 cup sugar for sprinkling on top
INSTRUCTIONS:
- Peel and chop your peaches into smaller than bite size pieces. Add the chopped peaches and the blueberries into a large bowl. Add the lemon juice, vanilla, light brown sugar and the corn starch to the bowl and mix together.
- Roll out the pie dough so it is smooth. Use the cookie cutter to cut out the pie circles. I used a 3 1/2″ circle, but you can use larger or even smaller. The problem with the smaller circle is that it can only handle a very small amount of filling, making your pie mostly crust. But experiment with sizes to find the one you like!
- Use a brush to spread the melted butter around all of the dough circles. This will help the two pieces of dough stay together when they are baking.
- Place the filling into the middle of the dough.
- Place another circle of dough on top of the fruit. Use a fork to go around the edge of the pie and crimp the two sides together. Use the tip of a knife to put a small slit in the top of the dough to allow heat to escape. Sprinkle sugar on top.
- You could also use brown sugar on top, if you want. It gives a great flavor to the pie. Place the pies in the oven and bake at 350 degrees for approximately 8-10 minutes. They don’t take long, but keep an eye on them for the last couple minutes, in case you need to add more time.
- Enjoy!
