MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Nectarine, Blueberry & Vanilla Bean Hand Pies
Categories: Pies, Pastry, Fruits, Snacks
     Yield: 6 Servings

 2 3/4 c  All-purpose flour
     2 tb + 2 ts granulated sugar
     1 ts Kosher salt
   1/2 lb + 1 tb chilled unsalted
          - butter; in 1/2" cubes
   1/2 c  Blueberries
   1/4 c  Packed light brown sugar
     2 lg Nectarines; halved, pitted,
          - in 1/4" slices
     1    Vanilla bean' split longway
          - seeds scraped
     1    Egg yolk
     1 tb Turbinado sugar

 In a food processor, pulse 2 1/2 cups of the flour with 2
 tablespoons of the granulated sugar, and the salt until
 combined. Add the 1/2 pound of butter, and pulse until
 pea-size crumbles form. Pour in 1/4 cup ice-cold water
 and process the dough until it just comes together.
 Scrape the dough out onto a work surface and shape it
 into a ball. Halve the dough and then flatten each half
 into a 6-inch disk. Wrap each disk in plastic wrap, and
 refrigerate at least 1 hour.

 Heat the oven to 425°F/218°C.

 In a large bowl, mix the remaining 1/4 cup flour with the
 remaining 2 teaspoons granulated sugar, the blueberries,
 brown sugar, nectarines, and vanilla seeds until the
 fruit is evenly coated.

 On a lightly floured work surface, roll one dough disk
 into a 12x14" rectangle. Trim the dough to a 10x12"
 rectangle, and then cut the dough into six 4x5"
 rectangles. Arrange the dough rectangles on two parchment
 paper-lined baking sheets spaced 2 inches apart. Divide
 the filling among the rectangles, placing a mound in the
 center of each.

 Whisk the egg yolk with 1 tablespoon of water to make an
 egg wash, and brush it along the edges of each rectangle.
 Cut the remaining 1 tablespoon of butter into small
 pieces and dot the top of each mound of fruit. Repeat
 rolling and cutting the other dough disk and then cover
 each mound of fruit with another dough rectangle,
 pressing to adhere the top and bottom dough rectangles to
 each other. Crimp the edges of each hand pie with a fork
 and then cut three small vents in the top of the pies.

 Brush the pies with the remaining egg wash, and sprinkle
 with the turbinado sugar. Bake until golden brown, about
 30 minutes. Let cool slightly before serving.

 FROM: http://www.saveur.com

 MM Format by Dave Drum - 31 May 2015

 Uncle Dirty Dave's Archives

MMMMM