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Jack-O-Lantern Hand Pies

Jack-O-Lantern Hand Pies
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Get ready to impress your guests with these festive Jack-O-Lantern Hand Pies! Perfect for Halloween, these delightful treats feature a flaky crust filled with a delicious blend of sweet apples and juicy blackberries. Not only do they bring a cute and playful design to your dessert table, but they also offer versatility with customizable fillings, making them suitable for any fall gathering. With simple ingredients and easy steps, even novice bakers can create this charming dessert. Serve them warm alongside whipped coconut cream or vanilla ice cream for an unforgettable autumn treat that everyone will love!

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon kosher salt
  • 8 oz unsalted butter, diced and very cold
  • 6–9 tablespoons ice water
  • 2 large honey crisp apples, peeled and diced small
  • 3 tablespoons salted butter
  • 2 tablespoons fruit juice (to replace bourbon)
  • 1 teaspoon vanilla bean paste
  • 1/2 teaspoon ground cinnamon
  • 2/3 cup brown sugar
  • 18 oz fresh blackberries
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 egg (for egg wash)
  • 1/4 cup raw or turbinado sugar (for sprinkling)

Instructions

  1. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, and salt. Mix on low for 15 seconds.
  2. Add the cold butter all at once and beat on low until it resembles coarse sand with pea-sized pieces of butter.
  3. With the mixer on low, add 6 tablespoons of ice water gradually. Beat until the dough clumps around the paddle or sides of the bowl. If it's too dry, add more water one teaspoon at a time.
  4. Tip the dough onto a lightly floured counter using a spatula. Knead quickly into a rough ball.
  5. Divide in half and shape each into a ball. Wrap tightly in plastic wrap and flatten into discs. Refrigerate for at least one hour or overnight.
  6. Heat butter in a stainless steel sauté pan until just golden brown. Add diced apples; cook for 2 minutes before adding fruit juice.
  7. Add vanilla, cinnamon, and brown sugar; toss to combine. Cook until reduced to syrupy consistency (5-7 minutes). Cool to room temperature.
  8. Preheat oven to 400 degrees F; line a rimmed baking sheet with parchment paper. Place blackberries on baking sheet and roast for 30 minutes.
  9. Transfer blackberries to stainless steel pot with sugar and vanilla; simmer over medium heat until thick (about 10 minutes). Cool.
  10. Remove pie dough from refrigerator; lightly dust work surface with flour. Roll out dough to about 1/8 inch thick; use pumpkin cookie cutter to cut shapes.
  11. Refrigerate cutouts for 20 minutes; cut jack-o-lantern faces on half.
  12. Preheat oven to 375 degrees F; line another baking sheet with parchment paper. Lightly beat an egg in a small bowl; place non-faced pumpkin cutouts on tray.
  13. Spoon filling into center of each cutout; brush edges with egg wash. Top with face-cut pumpkin piece; seal edges with fork.
  14. Brush tops with egg wash and sprinkle turbinado sugar if desired. Bake for about 25 minutes until dark golden brown; cool on rack before serving.

Nutrition

Find it online: https://easywithmia.com/jack-o-lantern-hand-pies/