Make Your Own Summer Blueberry Hand Pies

SUMMER BLUEBERRIES burst with a flavor that only happens when truly in season. One of our favorite ways to celebrate these little nutritional powerhouses is to place them in hand pies. The berries’ diminutive size fit neatly into petite packets, which highlight the rich cream cheese-based crust — a truly mouth-watering match!

Summertime Blueberry Hand Pies
Makes 6 - 8 hand pies

Cream Cheese Crust Ingredients:
2 cups all-purpose flour
1 teaspoon sugar
1-1/4 teaspoon Kosher salt
8 oz. (1 pkg) cream cheese
1 cup unsalted butter (2 sticks), well chilled

Crust Assembly Ingredients:
2 egg whites, beaten
1 tablespoon coarse sugar for crust topping

Blueberry Filling:
2 cups blueberries
3 tablespoons sugar
1 tablespoon cornstarch

Directions:

1. PLACE the flour, sugar, and salt in
the bowl of the food processor. PULSE a few times to evenly distribute the sugar and salt.
2. CUT the butter and cream cheese into 1/2-inch cubes. Use a little of the flour mixture to keep the pieces from sticking together. CHILL the cut butter and cream cheese cubes for 15 minutes.
3. PLACE the butter and cream cheese cubes in the food processor with the flour mixture. PULSE 6-8 times to cut the butter and cream cheese into the flour. The dough mixture will be coarse with some pea-sized pieces of butter and cream cheese remaining. (Resist the urge to keep pulsing.)
4. REMOVE the rough dough from the work bowl and form into a ball using your hands and a light touch.
5. FLATTEN the dough ball into a disk about a half-inch thick, and wrap in plastic wrap.
6. CHILL the wrapped dough disk for an hour or overnight.
7. REMOVE the dough from the refrigerator when ready to bake the hand pies and let set for 10 minutes on the countertop while the filling is mixed.
8. STIR the cornstarch and sugar together, then sprinkle over the fresh blueberries. Gently toss the fruit to distribute the cornstarch/sugar mixture. Set aside while finishing crust preparation.
9. ROLL the dough on a lightly floured surface to a 1/8- to 3/16-inch thickness.
10. CUT circles from the dough (5-inch circles for 6 pies; 4-inch circles for 8 pies). TRANSFER half of the circles to a baking sheet lined with parchment paper.
11. BEAT the egg whites with 2 teaspoons of water, and BRUSH the egg white wash lightly on the edge of each circle.
12. SPOON the prepared blueberries into the center of each bottom circle mounding them slightly. Leave about 1/2-inch of the crust clear for sealing.
13. STRETCH the top circles slightly to fit over the mounded blueberries. MATCH the edges of the top crust with the bottom crust pressing them together. CRIMP the edges with fork tines.
14. BRUSH the formed hand pies with the egg white wash. SPRINKLE lightly with sugar if desired. VENT the pies by cutting small slits on the top with the tip of a paring knife in a decorative design of your choosing. (We like a simple star with five small cuts placed in a radiating pattern.)
15. BAKE the hand pies in a 400° oven for 15-20 minutes, or until the crust is golden brown.
16. SERVE warm or cooled to room temperature.

Apple Pie with Streusel Topping

This generously filled apple pie is adorned with a streusel topping AND pairs perfectly with a big scoop of vanilla ice cream. The cream cheese-based crust complements the apple and cinnamon flavors to perfection. Follow these directions that include a few key tips for making this delicious, well-filled pie. Makes one 10” pie.

Cream Cheese Crust Ingredients:
1-1/2 cups all-purpose flour 1 tablespoon sugar 1-1/2 teaspoons Kosher salt 6 oz. cream cheese 3/4 cup unsalted butter (1-1/2 sticks), well chilled

Filling Ingredients:
8-10 cups sliced Honey Crisp apples (about 5-6 large apples) 2 tablespoons lemon juice 1/2 cup sugar 1/4 cup all-purpose flour 1/2 teaspoon ground cinnamon Pinch of salt

Streusel Topping Ingredients:
2/3 cup all-purpose flour 1/2 cup packed brown sugar 1/2 teaspoon cinnamon Pinch of salt 1/2 cup sliced almonds 4 tablespoons firm butter, plus 6 pats to top pie

Directions:

Prepare the Crust:
The crust may be mixed by hand or with a food processor. Mixing by Hand:
1a. Mix the flour, sugar, and salt together in a large bowl with a whisk until evenly distributed.
2a. Cut the butter and cream cheese into 1/2-inch cubes. Use a little of the flour mixture to keep the pieces from sticking together. Chill the cubes for 15 minutes.
3a. Place the butter and cream cheese cubes in the flour mixture. Using a simple pastry blender, cut the butter, cream cheese, and flour mixture together until a coarse texture is reached with some pea-sized pieces of butter and/or cream cheese remaining.
4a. Form the rough dough into a half-inch thick flat disk (using your hands and a light touch) and wrap in plastic wrap.
5a. Chill the wrapped dough disks for an hour or overnight.

Mixing with a Food Processor:
1b. Place the flour, sugar, and salt in the bowl of the food processor. Pulse a few times to evenly distribute.
2b. Cut the butter and cream cheese into 1/2-inch cubes. Use a little of the flour mixture to keep the pieces from sticking together. Chill the cut butter and cream cheese cubes for 15 minutes.
3b. Place the butter and cream cheese cubes in the food processor with the flour mixture. Pulse 6-8 times to cut the butter and cream cheese into the flour. The dough mixture will be coarse with some pea-sized pieces of butter and cream cheese remaining. (Resist the urge to keep pulsing.)
4b. Remove the rough dough from the work bowl. Form the rough dough into a half-inch thick flat disk (using your hands and a light touch) and wrap in plastic wrap.
5b. Chill the wrapped dough disks for an hour or overnight.

Assemble the Pie:
6. While the dough is chilling, prepare the apples by peeling and slicing thinly. Toss the cut apples with the lemon juice, sugar, flour, cinnamon, and salt. Let the coated apples sit for 1 hour so that excess juices begin to drain from the apples.
7. Roll out the pie crust: Remove the dough from the refrigerator when ready to assemble the pie and allow it to warm slightly until pliable and easy to roll out. Roll the pie dough to a 1/4-inch thickness. Line the bottom of a 10” diameter deep dish pie plate leaving a 1-inch overhang.
8. Prepare the streusel topping. In a large bowl, use a pastry blender to mix the flour with the brown sugar, cinnamon, salt, almonds, and butter.
9. Fill the pie crust with the apple mixture mounding them in the center. Flute the crust's edge as desired. Top with the streusel topping. Place pats of butter evenly around the streusel topping.
10. Preheat the oven to 400 degrees F. Place the pie on an oven guard to catch any drips. Bake 45 to 55 minutes or until pie crust and crumb topping are deep golden brown and the filling begins to bubble. The crust and streusel topping will brown quickly; after the first 25 minutes; place a piece of aluminum foil over the whole pie. To avoid a runny pie, continue baking for another 10 minutes after the juices begin to bubble. Transfer to cooling rack to cool completely. Letting the pie cool overnight before cutting will help solidify any excess juices.
11. Cut pie slices with a serrated knife, serve with a scoop of vanilla ice cream and enjoy!

Pumpkin Pie With Leaf Cutouts

Pumpkin pie is an autumn must make, but it doesn’t have to be plain or boring. We think we’ve improved the classic pumpkin pie by presenting it with an artful embellishment of fall leaves and acorn cutouts. Top each delicious slice of pie with a dollop of cinnamon-spiked whipped cream. We think you’ll love this festive version of pumpkin pie as much as we do! Makes one 9” pie.

Pâte Brisée Crust Ingredients:
2-1/2 cups all-purpose flour (plus, extra for dusting)
1 tablespoon sugar
1-1/2 teaspoons Kosher salt
1 cup unsalted butter (2 sticks), well chilled
4-6 tablespoons ice water

Pumpkin Filling Ingredients:
1/2 cup sugar 1/4 cup light brown sugar
3 eggs
1 can (15 oz.) pumpkin puree
1 cup heavy cream
1/2 cup milk
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon allspice
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon finely ground black pepper
1/2 teaspoon Kosher salt
1 tablespoon vanilla extract

Cinnamon-spiced Whipped Cream Ingredients:
1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1/8 teaspoon cinnamon

Directions:
Prepare the Crust:
The crust may be mixed by hand or with a food processor. Choose your preferred method, then continue forming the crust at Step 7.

Mixing by Hand:
1a. Mix the flour, sugar, and salt together in a large bowl with a whisk until evenly distributed.
2a. Cut the butter into 1/2-inch cubes. Use a little of the flour mixture to keep the butter pieces from sticking together as you cut. Chill the cut butter cubes for 15 minutes.
3a. Prepare the ice water by filling a small bowl with ice cubes and adding water. Stir until the water is well chilled.
4a. Place the butter cubes in the flour mixture. Using a simple pastry blender, cut the butter and flour mixture together until a coarse texture is reached with some pea-sized pieces of butter remaining.
5a. Add 2 tablespoons of the ice water by sprinkling on top of the flour/butter mixture. With a fork, gently toss the mixture. Continue adding ice water one tablespoon at a time tossing after each addition until a rough ball of dough forms. (Avoid adding too much water.)
6a. Flatten the dough ball into a disk about a half-inch thick, and wrap in plastic wrap.

Mixing with a Food Processor:
1b. Place the flour, sugar, and salt in the bowl of the food processor. Pulse a few times to evenly distribute.
2b. Cut the butter into 1/2-inch cubes. Use a little of the flour mixture to keep the butter pieces from sticking together. Chill the cut butter cubes for 15 minutes.
3b. Prepare the ice water by filling a small bowl with ice cubes and adding water. Stir until the water is well-chilled.
4b. Place the butter cubes in the food processor with the flour mixture. Pulse 4-5 times to cut the butter into the flour. The flour-butter mixture will be coarse with some pea-sized pieces of butter remaining.
5b. Add 2 tablespoons of the ice water by sprinkling on top of the flour and butter mixture. Pulse 2-3 times. Continue adding ice water by the tablespoon pulsing after each addition until a rough dough is formed. Test the dough by pinching together – if it holds together, enough water has been added. If it crumbles apart, add another tablespoon of water. (Avoid adding too much water or pulsing too much.)
6b. Remove the dough from the work bowl gathering it into a rough ball. Flatten the dough ball into a disk about a half-inch in thickness and wrap in plastic wrap.
7. Roll the crust into a 12-inch circle and line a 9-inch pie plate, trim off excess dough and crimp the pie's edge.
8. Roll out the remaining dough scraps to 1/8" thickness. Cut leaf shapes with various cookie cutters. Add details to the leaves with a sharp knife. Brush the leaves with an egg wash made from 1 beaten egg. Place the leaves on a baking sheet, and chill until ready to bake.

Prepare the Pumpkin Filling:
9. Whisk together the sugars and eggs. Add the puree, whisk again. Add the cream, milk, spices, salt, and vanilla extract. Mix well.
10. Bake the Pie: Preheat the oven to 400°F. When the oven is preheated, pour the filling into the ready crust.
11. Bake for 45-50 minutes (if the crust edges are browning too rapidly, protect the outer edge with a pie shield.) The center will be slightly wobbly, but will continue to set and thicken as it cools.
12. While the pie cools completely (2-3 hours), bake the decorative leaves. Bake for 5-10 minutes, checking often so that the leaves don't become too brown and over-baked.
13. Once the pie has cooled and the pumpkin has set in the middle, place the baked leaves around the edges of the pie for a festive presentation.

Prepare the Cinnamon-spiced Whipped Cream:
14. Just prior to serving, prepare the whipped cream. Mix together the cream, powdered sugar, vanilla extract, and cinnamon in a small bowl. Stir to dissolve the sugar, then whip the cream to soft peaks.
15. Cut pie slices with a serrated knife, add a dollop of whipped cream, serve and enjoy!

Chocolate Bourbon Pecan Pie

A traditional pecan pie becomes even more delicious with the addition of two of our favorite ingredients - bourbon and chocolate! The braided crust adds to the visual presentation and to the overall crust ratio, which is always a good thing in our book. An easy pie to assemble - this recipe delivers with big, razzle dazzle results! Makes one 9” pie.

Pâte Brisée Crust Ingredients:
2-1/2 cups all-purpose flour (plus, extra for dusting)
1 tablespoon sugar
1-1/2 teaspoons Kosher salt
1 cup unsalted butter (2 sticks), well chilled
4-6 tablespoons ice water
1 egg beaten, for egg wash used for attaching braided crust

Filling Ingredients:
5 large eggs
1-1/2 cups light brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1/2 teaspoon Kosher salt
2 tablespoons bourbon
1/2 cup butter, melted, and cooled
2 cups chopped pecans pieces
1 cup dark chocolate chips

Bourbon Whipped Cream Ingredients:
1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 tablespoon bourbon (optional)

Directions:
Prepare the Crust:
The crust may be mixed by hand or with a food processor. Choose your preferred method, then continue forming the crust at Step 7.

Mixing by Hand:
1a. Mix the flour, sugar, and salt together in a large bowl with a whisk until evenly distributed.
2a. Cut the butter into 1/2-inch cubes. Use a little of the flour mixture to keep the butter pieces from sticking together as you cut. Chill the cut butter cubes for 15 minutes.
3a. Prepare the ice water by filling a small bowl with ice cubes and adding water. Stir until the water is well chilled.
4a. Place the butter cubes in the flour mixture. Using a simple pastry blender, cut the butter and flour mixture together until a coarse texture is reached with some pea-sized pieces of butter remaining.
5a. Add 2 tablespoons of the ice water by sprinkling on top of the flour/butter mixture. With a fork, gently toss the mixture. Continue adding ice water one tablespoon at a time tossing after each addition until a rough ball of dough forms. (Avoid adding too much water.)
6a. Flatten the dough ball into a disk about a half-inch thick, and wrap in plastic wrap.

Mixing with a Food Processor:
1b. Place the flour, sugar, and salt in the bowl of the food processor. Pulse a few times to evenly distribute.
2b. Cut the butter into 1/2-inch cubes. Use a little of the flour mixture to keep the butter pieces from sticking together. Chill the cut butter cubes for 15 minutes.
3b. Prepare the ice water by filling a small bowl with ice cubes and adding water. Stir until the water is well-chilled.
4b. Place the butter cubes in the food processor with the flour mixture. Pulse 4-5 times to cut the butter into the flour. The flour-butter mixture will be coarse with some pea-sized pieces of butter remaining. (Resist the urge to keep pulsing.)
5b. Add 2 tablespoons of the ice water by sprinkling on top of the flour and butter mixture. Pulse 2-3 times. Continue adding ice water by the tablespoon pulsing after each addition until a rough dough is formed. Test the dough by pinching together – if it holds together, enough water has been added. If it crumbles apart, add another tablespoon of water. (Avoid adding too much water or pulsing too much.)
6a. Remove the dough from the work bowl gathering it into a rough ball. Flatten the dough ball into a disk about a half-inch in thickness and wrap in plastic wrap.
7. Roll the crust into a 12-inch circle and line a 9-inch pie plate. Cut off any remaining crust, and pinch the crust around the edge of the pan into a smooth edge.
8. Make the braided crust edge. Roll out the remaining pie dough into a rectangle shape with 1/8" thickness. Form the braided crust by cutting 1/4" wide strips. Braid three strips together at a time, forming several braids, as needed, until you have enough to go around the entire perimeter of the pie. Use a fork and mark the crust where you plan on placing the braid. Brush the scored crust with an egg wash and place the braids around the crust's edge, pressing them into the crust just enough to stick in place.

Prepare the Pecan Filling:
9. In a large bowl, whisk the eggs with the brown and white sugars until evenly combined. Add the vanilla, salt, and bourbon. Stir in the cooled, melted butter, chopped pecan pieces, and chocolate chips. Carefully pour the mixture into the prepared pie crust.
10. Bake in a 350°F oven for 45-55 minutes or until the center is set, yet still a little wobbly. It will continue to thicken and set as it cools. If needed, protect the exposed crust edges with a pie shield or a ring of aluminum foil to prevent it from baking and browning faster than the filling.
11. Make the whipped cream by mixing together the cream, powdered sugar, vanilla, and bourbon (if desired). Whip the mixture to the soft peak stage.
12. Cut pie slices with a serrated knife, add a dollop of spiked whipped cream, serve and enjoy