As we gather together this month to bake brown butter hand pies, we also are celebrating a VERY special occasion. The wonderfully talented and extremely sweet Abby Dodge (our fearless leader) is announcing the launch of her new cookbook "Mini Treats And Hand-Held Sweets"
Congratulations Abby! I hope the book is a wild success for you. It's a wonderful concept. Especially at this time when people are really into eating small bites that pack huge flavor! I must tell you that your recipe for brown butter hand pies is certainly no exception!
I was very anxious to participate in this month's #BakeTogetherParty as I knew I'd be inspired with a filling ingredient after our recent mid September trip to New England.
At this time of the year the blueberries are simply everywhere, even in their beer (and it was delicious if I do say so myself)! How could I not add the little blue beauties into my brown butter hand pies? I was powerless to refuse.
I didn't stray too far from Abby's original recipe (except for the filling and how I cut out my dough). I'm not nearly as precise as Abby with her measuring and cutting of the dough (I'm far too lazy for that). I went with my preferred eyeball method which is why mine don't look nearly as pretty as hers! That's OK with me however because it really was the taste that BLUEBERRY BROWN BUTTER HAND PIES
Yield - 6 hand pies
For the brown butter dough:
16 tablespoons butter (2 sticks)
1 cup light brown sugar
1/2 teaspoon salt
2 large eggs, at room temperature
1 teaspoon almond extract
1 tablespoon lemon zest
3 cups all purpose flour (more for rolling out dough)
For the blueberry filling:
2 pints of blueberries (wash and pick stems)
3 tablespoons butter
1 tablespoon lemon zest
2 tablespoons Amaretto
1 teaspoon vanilla
1 heaping tablespoon cornstarch
1/4 cup water
pinch of salt
1 cup frozen blueberries
For topping:
3 tablespoons sugar
2 teaspoons ground cinnamon
1 large egg
1 tablespoon water
To make the brown butter dough:
-In a medium saucepan, melt the butter over medium low heat and stir occasionally until the butter becomes a lovely deep shade of brown. This will take some time so don't rush it. All good things come to those who wait :)
-Remove the butter to a dish and allow to cool slightly.
-In a large saucepan over low heat, add the butter, brown sugar and salt.
-Stir until the sugar is melted and remove from heat.
-Allow the mixture to cool until you can comfortably touch it with your finger.
-Add the eggs, lemon zest and almond extract and whisk to combine.
-Add the flour (1 cup at a time) and stir well after each addition.
-Divide the dough evenly in half and form each half into a flattened rectangle.
-Wrap each half with plastic wrap and allow the dough to chill in the fridge approximately 20-30 minutes. *Note - Don't let it chill longer than that or you'll have a very tough time rolling out the dough.
-While the dough is chilling prepare your blueberry filling.
-In a medium saucepan over medium heat, add the 2 pints of blueberries, butter, vanilla, lemon zest, Amaretto, honey and salt.
-Cook until just starting to simmer.
-In a small bowl, add the corn starch and water and mix well to combine.
-Add the cornstarch mixture to the blueberries and stir well to combine.
-Cook over low heat until the mixture has thickened considerably.
-Remove the from heat, allow to cool for about 10-15 minutes and then add the frozen blueberries.
-Preheat your oven for 375 degrees.
-To assemble the pies remove the dough from the fridge and with each piece, roll the dough out, onto a floured surface, to approximately a 8"x12" rectangle.
-Cut the dough into 3 even pieces.
-Spoon approximately 1 1/2 tablespoons of the cooled filling on one side of the dough and fold the remaining dough over the filling.
-Using the tines of a fork, seal the edges of the pie by pressing firmly so the filling won't ooze out during baking.
-Make a small slit in the center of each pie and transfer them to a parchment lined baking sheet.
-With a fork, stir together the egg and the water.
-Brush the egg mixture over the top of the pies and sprinkle each with the sugar cinnamon mixture.
-Bake your pies in the preheated oven for approximately 22-25 minuted or until the edges are nicely golden brown and the pies have puffed up.
-Remove the sheets from the oven and cool the pies on a wire rack until ready to serve.
These little pies were a real treat and something I will definitely be making again. The possibilities for fillings are simply endless! However, the one thing I won't be changing is the browned butter crust! Can you blame me?
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