Burnt Vanilla, Peach and Blueberry Hand Pies + The Year of Cozy!
 
 
Author:
Serves: 6 pies
Ingredients
For the crust:
  • 1 + ½ cups (225g) plain flour
  • 1 tbsp sugar
  • pinch of salt
  • 1 stick (115g) butter, cold
  • ⅓ cup (85ml) cold water
  • 2 tsp apple cider vinegar
For the filling:
  • 1 small vanilla bean
  • 2 small yellow peaches (about 1 cup chopped)
  • ½ cup blueberries
  • 3 tbsp caster sugar
  • 3 tbsp brown sugar
  • 2 tbsp tapioca (arrowroot) flour
  • 1 egg yolk
  • caster sugar, extra, to decorate
Instructions
  1. First, make the pastry. Place the flour, sugar and salt into the bowl of a stand mixer. Cut the butter into ½ inch (1cm) cubes, and add it to the flour. In a separate jug, stir together the water and vinegar.
  2. Work the butter into the flour, using the paddle attachment of your mixer on a low speed, until the mixture looks like breadcrumbs with a few large, visible pieces of butter still remaining.
  3. With the mixer still on low, stream in the water a few tablespoons at a time, until the mixture looks like it's about to come together. Use your hands to clump the dough into a ball, flatten into a disc and wrap in plastic. Place in the fridge to chill.
  4. Meanwhile, make the filling. Over the grate of a gas stove burner, set to medium heat, carefully rotate the vanilla bean until both sides are charred (hold with a long pair of metal tongs). Set aside to cool completely
  5. Wash and dice the peaches into ½ inch (1cm) chunks, and place into a mixing bowl with blueberries.
  6. When the vanilla bean is totally cool, process it in a food processor (one of those small ones is good for this) until it looks powdery, then add the two types of sugar, and process again to combine.
  7. Add the vanilla-sugar and the tapioca to the peaches, and stir well to combine.
  8. Roll the pastry out fairly thinly into a large rectangle, and cut 6 squares, about the size of a CD case (OLD SKOOL).
  9. Whisk the egg yolk with a little water, and then brush around the edge of the pastry squares. Place a few tablespoons (as much as you can) onto each square and then fold over and press to seal. Place the pies onto a lined baking sheet, and then put them in the fridge for 15 minutes to chill.
  10. Preheat the oven to 400F (220C/200C fan forced). After 15 minutes, brush the pies with the remaining egg yolk and sprinkle with extra sugar.
  11. Bake for 20 minutes, or until golden brown and bubbling.
  12. Serve with whipped cream or ice cream!
Recipe by The Sugar Hit at http://www.thesugarhit.com/dev/2015/10/burnt-vanilla-peach-and-blueberry-hand-pies-the-year-of-cozy.html