Blueberry Hand Pies with Lemon Cream Icing and Oat Crunch

These Blueberry Hand Pies with Lemon Cream Icing and Oat Crunch are a delicious dessert made with fresh fruit. Serve them with brunch or tea with friends.

What’s better than pie? How about a pie you can hold in your hand? And if you like sweet apples and juicy blueberries we’re going to get along just fine. These Blueberry Hand Pies with Lemon Cream Icing and Oat Crunch are a delicious dessert and make the perfect treat after brunch or tea with friends this spring.

Blueberry Hand Pies with Lemon Cream Icing and Oat Crunch Recipe

Hand Pies Ingredients:

• 3 Gala apples (diced into 1″ squares)
• 3 Granny Smith apples (diced into 1″ squares)
• 1 lemon (Use 2-3 tablespoon of lemon zest and 2 tablespoons of lemon juice)
• 1 cup of fresh blueberries
• 4 premade pie shells
• 1/2 cup sugar
• 1/4 cup all-purpose flour
• 1 teaspoon of Kosher salt
• 3/4 teaspoon cinnamon
• 1/2 teaspoon of nutmeg

Egg Wash Ingredients:

• 1 egg
• 1 tablespoon of Canola oil

Lemon Cream Icing Ingredients:

• 1 package of cream cheese, softened
• 1 stick of unsalted sweet cream butter, softened
• 1/2 cup of powered sugar
• milk, add milk until the desired consistency is achieved
• 1 tablespoon of lemon zest

Oatmeal Crunch Ingredients:

• 1 cup rolled oats
• 3/4 stick unsalted butter
• 1/2 teaspoon of Kosher salt
• 1 cup all-purpose flour
• 1 teaspoon cinnamon
• 3/4 cup brown sugar
• 1/2 cup granulated sugar

Directions:

1. Peel apples and cut into 1 inch cubes. Place in a bowl and set aside.

2. Combine all dry ingredients in a small bowl and mix until blended. Sprinkle dry mixture over apples then add lemon juice. Next at the blueberries then set aside.

3. At times, prepared pie is a great option, specially when factoring in the time it takes to make pastry dough from scratch. For this recipe you’ll need the pie shells at room temperature. Combine the dough from four pie shells and form into a ball. Take a small amount of All-Purpose flour and dust the area you’ll work the dough on. Using a rolling pin roll dough out. Using a clean metal ruler measure out 5″ x 5″ squares. Four pie shells will yield 8 squares. Reform pie dough over and roll out dough enough dough to cut squares. Set aside.

4. Make egg wash combining 1 egg and 1 tablespoon of Canola oil in a small bowl and whisk into smooth.

5. Cover a cookie sheet with parchment paper and place the pies on the sheet as you make them.

6. Using a pastry brush coat two connecting edges with egg wash. Add 2 tablespoons of the fruit mixture onto the center of the pastry square and carefully fold on a diagonal the corners without the egg wash over onto the corners with the egg wash. Press edges to seal. Repeat until all pies are made. You can use the tips of your fingers or the tines of a fork to add decorative designs to edges of pastry dough. Brush the top of the hand pies with remaining egg wash. Using a pair of kitchen shears cut a steam hole into the top edge of pies.

7. Place pies in the oven at 375° and bake for 25-30 until pies are golden brown. Remove from oven and let cool.

8. In the bowl of a stand mixer add cream cheese, butter, and powdered sugar and mix until smooth. Slowly add milk until you get a pourable consistency (or keep it thicker if you prefer). Then, add the lemon zest. Remove bowl from mixer and with a rubber spatula spread icing over pies.

9. To make the oat crunch topping, melt butter in a large skillet on medium heat. Combine the flour, sugars, salt, oatmeal, and walnuts in a bowl and mix well. Slowly add the mixture to the melted butter. Stir constantly for 5-10 minutes. Set aside.

10. Add Oatmeal Crunch on top of Lemon Cream Icing. Serve.

Printable Recipe for Blueberry Hand Pies with Lemon Cream Icing and Oat Crunch

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Blueberry Hand Pies with Lemon Cream Icing and Oat Crunch

Blueberry Hand Pies with Lemon Cream Icing and Oat Crunch Author: Alea

Author D. Durand Worthey

Ingredients

• ▢ Hand Pies Ingredients:
• ▢ 3 Gala apples diced into 1" squares
• ▢ 3 Granny Smith apples diced into 1" squares
• ▢ 1 lemon Use 2-3 tablespoon of lemon zest and 2 tablespoons of lemon juice
• ▢ 1 cup of fresh blueberries
• ▢ 4 premade pie shells
• ▢ 1/2 cup sugar
• ▢ 1/4 cup all-purpose flour
• ▢ 1 teaspoon of Kosher salt
• ▢ 3/4 teaspoon cinnamon
• ▢ 1/2 teaspoon of nutmeg
• ▢ Egg Wash Ingredients:
• ▢ 1 egg
• ▢ 1 tablespoon of Canola oil
• ▢ Lemon Cream Icing Ingredients:
• ▢ 1 package of cream cheese softened
• ▢ 1 stick of unsalted sweet cream butter softened
• ▢ 1/2 cup of powered sugar
• ▢ milk add milk until the desired consistency is achieved
• ▢ 1 tablespoon of lemon zest
• ▢ Oatmeal Crunch Ingredients:
• ▢ 1 cup rolled oats
• ▢ 3/4 stick unsalted butter
• ▢ 1/2 teaspoon of Kosher salt
• ▢ 1 cup all-purpose flour
• ▢ 1 teaspoon cinnamon
• ▢ 3/4 cup brown sugar
• ▢ 1/2 cup granulated sugar

Instructions

• Peel apples and cut into 1 inch cubes. Place in a bowl and set aside.
• Combine all dry ingredients in a small bowl and mix until blended. Sprinkle dry mixture over apples then add lemon juice. Next at the blueberries then set aside.
• At times, prepared pie is a great option, specially when factoring in the time it takes to make pastry dough from scratch. For this recipe you'll need the pie shells at room temperature. Combine the dough from four pie shells and form into a ball. Take a small amount of All-Purpose flour and dust the area you'll work the dough on. Using a rolling pin roll dough out. Using a clean metal ruler measure out 5" x 5" squares. Four pie shells will yield 8 squares. Reform pie dough over and roll out dough enough dough to cut squares. Set aside.
• Make egg wash combining 1 egg and 1 tablespoon of Canola oil in a small bowl and whisk into smooth.
• Cover a cookie sheet with parchment paper and place the pies on the sheet as you make them.
• Using a pastry brush coat two connecting edges with egg wash. Add 2 tablespoons of the fruit mixture onto the center of the pastry square and carefully fold on a diagonal the corners without the egg wash over onto the corners with the egg wash. Press edges to seal. Repeat until all pies are made. You can use the tips of your fingers or the tines of a fork to add decorative designs to edges of pastry dough. Brush the top of the hand pies with remaining egg wash. Using a pair of kitchen shears cut a steam hole into the top edge of pies.
• Place pies in the oven at 375° and bake for 25-30 until pies are golden brown. Remove from oven and let cool.
• In the bowl of a stand mixer add cream cheese, butter, and powdered sugar and mix until smooth. Slowly add milk until you get a pourable consistency (or keep it thicker if you prefer). Then, add the lemon zest. Remove bowl from mixer and with a rubber spatula spread icing over pies.
• To make the oat crunch topping, melt butter in a large skillet on medium heat. Combine the flour, sugars, salt, oatmeal, and walnuts in a bowl and mix well. Slowly add the mixture to the melted butter. Stir constantly for 5-10 minutes. Set aside.
• Add Oatmeal Crunch on top of Lemon Cream Icing. Serve.

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