Simple Blueberry Peach Handpies {A tutorial}

Every 4th of July, my husband's family gathers for some delicious food, swimming, fireworks, and the occasional magic show.  It's pretty much the only time in the summer that I feel inspired to cook or bake or really anything.  I think it's because I'm cooking for other people and the rest of the summer it's just hot and we are too busy having fun to do much in the kitchen.  The past couple of years, Weston has asked for little pies.  I'm pretty sure they one of his favorite desserts.  They are always a big hit and it's pretty much a safe bet for something he can eat (because allergies!). 

I made a quick batch the other day so I could share this tutorial and the kids were so excited.  I love making them in the summer because there is just so much fun fresh fruit, but apple hand pies in the fall would be so much fun, too. 

So, to get started.  Make sure you have some refrigerated pie crust, fresh fruit, tapioca pudding mix (not made up), sugar, egg, and turbino sugar.  (exact measurements will be down in the recipe). I used a peach and some fresh blueberries I found at Sprouts for 99 cents. . . seriously, summer fruit is the best! As much as I am longing for fall weather, I will miss all the summer fruit! 

Chop up a peach (1 should do it) and rinse and pat dry about a half a cup of blueberries.  I left the skins on.  I'm lazy.  No one could tell.  And it's where all the fiber goodness is, so I vote just leave it on.  You do whatever makes you happy though. Add about a Tablespoon each of Tapioca from the little red box and some sugar.  Give it a little stir and let it sit for about 20 minutes so all the sugars can start forming. 

While that's sitting.  Go make yourself a little iced coffee or grab an ice cold sparkling water out of the fridge.  Sit down, enjoy yourself for a few minutes.  Maybe catch up on social media.  Or figure out what you are going to make for dinner. When you are done resting,  grab a small prep bowl and break an egg and give it a scramble.  Then add some water and scramble it some more.  Sprinkle some flour on the table and take out one of your refrigerated crusts and unroll it on the flour.  Roll it out with a rolling pin until you get it a little bit thinner than what it comes as.  Cut out circles with a glass or biscuit cutter or your favorite shape cookie cutter.  Even a glass cup will work. 

Take one of your circles and dip your index finger into the egg wash.  "Finger paint" around the outside edges of the circle.  Then take a spoonful of your fruit mixture and place it in the middle of the round.  Don't fill it too much or you won't be able to seal it and it will make a huge mess!

Take another circle and place it over the top of your fruit filled circle.  Rub our fingers along the outside edges.  Then, get your fork out and start going around the edges so you can seal it.

Just like this. Then set it on a parchment lined cookie sheet. And keep doing it until you run out of pie crust or fruit. 

Brush each pie with the same egg wash you were using.  Then taking a sharp knife, cut 3 to 4 tiny slits in the top.  Sprinkle with Turbinado sugar.

Bake about 10-15 minutes or until golden brown.  Then test taste one and go share them with your friends. 

Now, don't you want to go make some for yourself and your friends?  They are so easy!  They take a little bit of time, but they are so simple. Plus, I am really bad at making actual pie crusts look pretty, so I stick with these, because they are fun and get the job done, no silverware or plates necessary! Perfect for a picnic or family get together!

I know that we just started back to school, but technically it's still summer and we can't stop hanging out with our people!  Challenge yourself to make some pies for your friends before the summer is over. 

Simple Blueberry Peach Hand Pies

Ingredients:
1 peach, chopped
1/2 cup blueberries, rinsed and patted dry
1 Tbsp tapioca pudding mix (the powdered stuff in the red box)
1 Tbsp sugar
1 egg
flour
1 package of refrigerated pie crust
turbinado sugar (optional)

Directions:
Heat oven to 350 degrees or whatever you refrigerated pie crust recommends. 

Mix together fruit, tapioca, and sugar.  Let sit for about 30 minutes. Keep pie crust in fridge until ready to use.  Roll it out onto a floured surface, just a bit thinner than what it comes as.  Using a cookie cutter or glass rim, cut out circles until you run out of dough. 

Make an egg wash with the egg and a bit of water in a small bowl.  Stir it all up until it is nice and light yellow.  Using your index finger, paint egg wash around the edge of the crust circle.  Put a small spoonful (don't over do it!) of fruit onto the center of the crust circle.  Cover with another crust circle and pat down edges.  Take a fork and press into dough all the way around, so you can seal it shut.  Stick on cookie sheet.  Do that with the rest of them.  Make a couple of slits for air vents in the center of each pie.  Brush with egg wash and sprinkle with sugar. 

Bake for 10-15 minutes or until golden brown. 

Enjoy with friends.