Blueberry Peach Fried Hand Pies with Lavender Sugar
I tried several recipes and tweaks before getting these hand pies right. You need lavender but not too much that things taste like soap. You also need sweetness but not too sweet that you can only taste sugar. The filling needs to be thick enough that it does leak and the dough has to be thin enough that it cooks all the way through when fried. I landed on a crisp pie with a delicately sweetened filling. It has a wonderful floral aroma but is not too overpowering. If lavender isn’t your thing you can just dip in granulated sugar or even add some lemon zest to your sugar before dipping.
“Okay so, I’ve done some research and fried pies are better than baked pies”
Blueberries are my favorite fruit to bake with. Strawberries, or raspberries I prefer to have fresh but, heating blueberries brings out their floral sweetness and of course the vibrant deep purple color is beautiful. When I decided to make a blueberry pie I also landed on incorporating lavender and fresh peaches, which are always a welcome addition. Something about the combination of these lovely summer components just works. They are delicate and magically not too sweet even when topped with ice cream and a drizzle of honey.
Okay so, I’ve done some research and fried pies are better than baked pies. Sorry to any baked pie lovers but try frying your favorite pie and you might just agree with me. To prevent pie frying problems, make sure to chill your pies before frying and also check the temperature of your oil several times while frying them up. If the oil is too hot, the dough could stay raw on the inside. If the oil is too cool, you will end up with a greasy pie and nobody wants that.
Blueberry Peach Fried Hand Pies with Lavender Sugar
1 package prepared refrigerated pie dough
1 cup peaches, chopped (about 1 large)
1 cup blueberries
1/3 cup granulated sugar
1 1/2 tablespoon corn starch
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon lemon zest
canola oil for frying
*lavender sugar for sprinkling (recipe below)
In a small saucepan over low heat, mix together peaches, blueberries, sugar, corn starch, salt, cinnamon, and ginger until the fruit begins to release its juices. Then, increase the heat to medium and let come to a boil. Continue to boil until the mixture thickens 1-2 minutes. Remove from the heat and stir in the lemon zest. Set aside and let cool completely before use.
Gently roll out the pie crust dough circle until it is roughly 1/8 of an inch thick. Then, cut out 6-inch circles. I used a cereal bowl as a guide and a sharp knife to cut out my circles. Re-roll your dough as needed until you have 6 circles in total. You might be able to squeeze in a 7th circle if you have enough dough.
Place a spoonful of filling in the middle of the pie dough circle. Wet the tip of your finger and run it along the edge. Fold the circle in half and press down gently on the edge. Then, pinch the edges between your thumb and index finger to form a seal. Finish the pie by pleating the edge.
Then, place the pies in the freezer to chill for 10-20 minutes while you heat your oil.
Line a cookie sheet with parchment paper or paper bags then top with a wire rack and set aside. Fill a large saucepan or dutch oven with one inch of oil. Heat to 350 degrees.
When your oil has come to temperature, place the pies in one at a time and fry for 3-5 minutes until golden brown.
Place on the wire rack and let drain and cool before dipping and sprinkling with lavender sugar.
Serve warm with ice-cream and maybe a drizzle of honey!
Lavender sugar: in the bowl of a food processor add 1/2 cup of granulated sugar and 2 teaspoons of dried lavender flowers. Plus until the lavender is processed into very small pieces and the sugar has a light purple lavender hue.
