Ingredients
For the Pie Dough:
2 1/2 cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon kosher salt
2 sticks (8 oz) unsalted butter, diced and very cold
6-9 tablespoons ice water
1 egg (for egg wash)
1/4 cup raw or turbinado sugar (for sprinkling)
For the Bourbon Apple Filling:
2 large Honeycrisp apples, peeled and diced
3 tablespoons salted butter
2 tablespoons bourbon whiskey
1 teaspoon vanilla bean paste
1/2 teaspoon ground cinnamon
2/3 cup brown sugar
The Roasted Blackberry Filling:
18 oz fresh blackberries
1/3 cup granulated sugar
1 teaspoon vanilla extract
Step 1: Prepare the Pie Dough
A good pie starts with a perfect dough. Follow these steps for a flaky crust:
In the bowl of a stand mixer, combine the flour, sugar, and salt. Add the very cold diced butter and mix until the texture resembles coarse sand.
Slowly add ice water, 1 tablespoon at a time, until the dough begins to come together.
Divide the dough into two portions, shape into discs, wrap in plastic, and refrigerate for at least 1 hour. Cold dough will ensure that your crust remains light and flaky during baking.
Step 2: Make the Bourbon Apple Filling
The bourbon apple filling adds warmth and depth of flavor, making it perfect for fall:
Melt butter in a medium skillet over medium heat.
Add the diced apples, bourbon, vanilla bean paste, cinnamon, and brown sugar.
Cook for 5-7 minutes until the apples are tender and syrupy. Let the filling cool completely before using it.
Step 3: Roast the Blackberries
For a tangy and slightly sweet roasted blackberry filling:
Preheat your oven to 400°F.
Spread the blackberries evenly on a baking sheet and roast for 30 minutes.
Combine roasted blackberries with sugar and vanilla extract in a small pot. Simmer for 10 minutes and let cool.
Step 4: Assemble the Hand Pies
Here’s where the fun part begins:
Roll out your chilled dough on a floured surface to 1/8-inch thickness.
Use a 4-inch pumpkin-shaped cookie cutter to cut out the bottom layers of your pies. For the top layers, cut out the same pumpkin shapes, but this time, carve out Jack-O-Lantern faces.
Spoon 1 1/2 tablespoons of either filling onto each uncut pumpkin shape. Brush the edges with egg wash, then place the Jack-O-Lantern face cutouts on top.
Seal the edges with a fork and brush the tops with egg wash. Sprinkle with turbinado sugar for added crunch.
Step 5: Bake the Hand Pies
Preheat the oven to 375°F.
Bake the pies on a parchment-lined baking sheet for 25 minutes or until golden brown.
Allow the pies to cool before serving.