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It’s almost my favorite time of the year, fall! I mostly love it because it’s pumpkin spice season and yes, I love grabbing a PSL while wearing my favorite sweatshirt in the mornings. This time I paired pumpkin spice with some fresh plums (kinda loving the stone fruit this season!) and blueberries to make mini hand pies!
Chicago Metallic was kind enough to send me a non-stick hand pie kit to review! The kit comes with a small pie cutter/press and a non-stick pie pan! This actually made it easier to make! Most because all the filling stayed in the pastry and not all gushing out since the pan has a divet to hold the filling!
I used store-bought pie dough, but feel free to make yours at home. I just haven’t had the time to do it lately. Plus, every once in a while it’s ok to cheat 🙂 Using the pie cutter/press took a few failed attempts before I got it right. Once I got the hang of it, it was super fast and efficient.
I sprinkled the top of my hand pies with Demerara sugar for a little texture and sweetness. It worked out pretty well especially since the plums were nice and tart!The pumpkin pie spice matched really well with the plums and blueberries. Warm spices, tart plums, and sweet berries all come together for a delicious hand pie!
This is a great idea for a potluck or as a treat in your kid’s lunch box! Give it a try!
Blueberry Plum Pumpkin Spice Hand Pies
- Total Time: 30 minutes
- Yield: 6 hand pies 1x
Ingredients
Filling
- 1 plum, diced (1/4 inch)
- 1/2 cup blueberries (frozen or fresh)
- 2 1/2 tbsp sugar
- 2 tsp fresh lemon juice
- 1 1/2 tsp pumpkin pie spice
- pinch of salt
- 1/2 tbsp cornstarch
Pies
- 1 (9-inch) pie crust
- 1 egg, for wash
- 1 tbsp raw sugar or demerara sugar
Instructions
Filling
- Add plum, blueberries, sugar, lemon juice, pumpkin pie spice and salt into a small saucepan. Mix well and heat over low heat. Cook for 15 minutes, stirring every few minutes. The juices will slowly release from the fruit and you’ll have a good amount of liquid. Add the cornstarch and mix well and continue cooking for another minute. Pour into a bowl and set side until it is completely cool.
Pie
- Pre-heat oven to 400 F and line a baking sheet with parchment paper.
- Cut 4 inch circles into the pie crust. Place each circle onto the parchment-line baking sheet. Place 2 tsp of filling into the center of each circle. Brush the edge of the pie crust with egg wash. Fold the pie crust in half and use a fork to pinch the edges. Place the baking sheet in the freezer for 30 minutes.
- Use a sharp knife to cut a small vent into each hand pie. Brush each hand pie with egg wash and sprinkle with raw sugar. Bake the hand pies for 10-14 minutes. Cool on a rack for 10 minutes. Enjoy warm or cool!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
