I have never gotten over the joy that comes with the arrival of a package. Especially when that package contains a much awaited book, and especially if that book is the The Four & Twenty Blackbirds Pie Book.
I’ve had my eye on this gorgeous book for several months. I love the fact that this book is divided into seasons and each pie is photographed beautifully. I simply love this book.
Hand pies are a favorite of mine and these are by far one of the best versions to ever come out of my oven.
Tart apples pair perfectly with sweet red raspberries and the pastry is flaky and buttery. Turbinado sugar is like fairy dust for pies. It makes them sweet and sparkly.
If you happen to find pie-making a bit trepidatious hand pies are a good place to start.
They are tremendously forgiving and require little finesse. They are also ridiculously adorable.
I love how pies always manage to feel like home.
Creme anglaise is basically unfrozen ice cream and it is the perfect pairing to these pies. You could absolutely leave it out, but why on earth would you want to?
I feel like 2014 is going to be the summer of pie. Get out your butter and let's get started.
Sincerely,
Pedantic Foodie
Raspberry Apple Hand Pies with Creme Anglaise
makes 8 / recipe adapted from The Four & Twenty Blackbird Pie Book
for the crust
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons granulated sugar
- 1/2 cup cold, unsalted butter (cut into 1/2-inch cubes)
- 1/2 cup cold water
- 2 tablespoons apple cider vinegar
- 1/2 cup ice
Sift to combine flour, salt, and sugar in a large bowl.
Toss the butter in the flour mixture and cut the butter in to the flour with a pastry cutter or the tips of your fingers; work quickly to break up the butter into pea-sized pieces.
Combine water, vinegar, and ice in a small bowl. Add the cold water mixture to the rough dough several tablespoons at a time, blending with a spatula. Add just enough liquid to form a rough ball. Form a disc with the dough and wrap in plastic wrap. Refrigerate for 1 hour.
pie filling and assembly
- 1 large granny smith apple
- 1/2 cup red raspberries
- 2 tablespoons fresh lemon juice
- 1/2 cup granulated sugar, divided use
- 1/4 cup light brown sugar
- 1 1/2 tablespoons all-purpose flour
- 1/8 teaspoon ground cinnamon
- pinch of freshly ground black pepper
- 1 egg
- 1 teaspoon water
- turbinado sugar
Roll the refrigerated pie dough into a large circle, about 1/8-inch in thickness. Use a 3-inch biscuit cutter to cut rounds out of the dough. Place rounds on a baking sheet lined with parchment paper.
Peel and core the apple and slice very thinly. Toss the apple slices with lemon juice and 2 tablespoons of the granulated sugar. Allow the apples to set and soften for 20-30 minutes while you prepare the remaining components.
In a small bowl toss raspberries with 2 tablespoons granulated sugar. In a separate bowl whisk remaining 1/4 cup granulated sugar, brown sugar, flour, cinnamon and black pepper.
Drain any excess liquid from the apples and toss with the flour mixture. Whisk to combine water and egg to make an egg wash.
To assemble the pies, brush the edges of half of the rounds of dough with egg wash. In the middle of each of the bottom rounds arrange several apples slices and 2-3 raspberries. Top each pie with the second dough round and seal the edges with the tines of a fork.
Chill the assembled pies in the refrigerator for 15 minutes and preheat your oven to 400 degrees F.
Brush the chilled pies with egg wash and sprinkle with turbinado sugar. With sharp kitchen shears, cut an ‘X’ in the top of each pie to serve as a vent.
Bake the pies for 30 minutes. Allow to cool for 20 minutes before serving with creme anglaise. Enjoy!
for the creme anglaise
- 1 cup whole milk, divided use
- 2 egg yolks
- 1/4 cup sugar
- 1 teaspoon vanilla extract
In a small saucepan combine 1/2 cup milk and sugar; place over medium-high heat. In a separate bowl whisk to combine remaining milk, egg yolks, and vanilla.
When the milk and sugar mixture is steaming and the sugar has dissolved, slowly drizzle 1/2 of the mixture into egg mixture; whisking constantly. Pour the tempered egg mixture into the saucepan and return to heat.
Bring the custard to a boil and boil for 2-3 minutes or until it has slightly thickened. Allow to cool partially and serve warm over hand pies.
