Apricot, Blueberry and Cardamom Hand Pies

As you can tell, I am a bit obsessed with cardamom these days from my last post - Apricot Cardamom Curd.  Not sure what it is about cardamom, but the aroma just makes me happy, let alone the lovely flavor profile.

I have long wanted to make hand pies.  Are they not the cutest little things? Despite the fact that regular pies are fine, but not my favorite go to dessert.  I think the idea of a two to three bite little pie is simply perfect.  Not messy just easy and portable.

With pies, do you enjoy the crust, the filling or both?  For me, a really great crust is the secret to a perfect pie.  The texture is crispy yet tender.  You can immediately tell there is a lot of butter or shortening or both.  A flakey crust is the true test to achieving greatness.  This crust recipe is one that I have perfected and is a bit unique to the standard pie crust recipes.  Perhaps it is the creme fraiche or the vanilla bean addition? 

With summer around the corner, it just seemed natural to take advantage of the bounty and add apricots and blueberries together along with a hint of cardamom to create a supreme filling for these little delights.  Not too mention a bit of contreau added to the mix just added the extra kick.  Enjoy!!

Apricot, Blueberry and Cardamom Hand Pies

Makes 18 Hand Pies

Pie Crust

2 ½ C. All purpose Flour
1 ½ Sticks cold salted butter (3/4 cup), cut into ½ inch cubes
¼ C. Vegetable shortening, cold
1 Tablespoon sugar
¼ teaspoon vanilla bean
½ teaspoon salt
2 Tablespoons crème fraiche
5 to 7 Tablespoons ice water

Mix together the flour, butter, shortening, crème fraiche, salt, sugar and vanilla bean in a bowl with your fingertips or a pastry cutter until the mixture resembles pea size lumps. Add 3 tablespoons of water and mix with a fork or your fingers. To test, squeeze a small handful of the dough until incorporated. Add 1 to 2 more tablespoons of water until incorporated and dough forms a ball. Using the heel of your hand, press the dough flat once or twice to ensure the butter is well distributed. Be careful to not overwork the dough. Divide the dough into two balls and flatten. Wrap with plastic wrap and chill for two hours.

Filling

2 Cup apricots, diced small
¾ Cup blueberries
3 Tablespoon sugar
½ teaspoon cardamom (use less if desired)
1 teaspoon Contreau
1 teaspoon lemon zest
Pinch of salt

Add all of the above ingredients to a medium bowl and stir together. Let sit at least one hour to develop the flavors.

Assembly
Preheat oven to 350 degrees.

Remove dough from refrigerator to warm up for about 5 to 10 minutes. Use a large surface to roll the dough out. Lightly flour the surface and have plenty of flour available to prevent sticking. Flour the top of the dough to prevent sticking to the rolling pin and add more as required. Roll the first disk of dough out be between 1/8 and ¼ inch thick. Using a 4 inch round cookie cutter, cut as many circles as possible. Gently repeat the process until the dough is utilized. Next you will want to repeat the same process with the second disk of dough.

Make an egg wash by using one egg and a tablespoon of water. Add to a small bowl and whisk until a light yellow color.

Place 6 to 8 circles of dough onto a baking sheet that is either non-stick or lined with parchment paper. Using a pastry brush, lightly apply the egg wash to the entire surface of each circle of dough. Add about 1 tablespoon or a bit less of the fruit mixture to one half of the dough while leaving a half inch of dough exposed. Gently fold over the dough and lightly press with your fingers to seal the hand pie. Use a long pronged fork to make indents around the edges. Use a sharp knife to add 2 to 3 slits on top of each pie to allow for air to be released. Lightly brush each completed hand pie and sprinkle with turbinado sugar on top of each one.

Cook for 25 to 30 minutes or until golden brown and fruit will be bubbling. Remove from baking sheet and let cool on a wire rack.