blueberry lime basil hand pies.

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a pie in the hand is worth two in the bellay.

because when you can grab pie by the hand, it’s really easy to eat two. 😂

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jeeeez how cute are hand pies though? now that i’ve made these, my head is spinning with all the possibilities. i want to shove nutella in there with something so badly.

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these are a bit of a project, but you can totally use pre-made/pre-rolled pie dough and then this becomes super super duper easy.

i used alison roman’s “the only piecrust” again for this recipe - same that i used in the apple cheddar broccolini galette.

it’s my only piecrust recipe now. it’s just perfection.

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these hand pies were inspired by a plum hand pie recipe i saw in the beautiful pcc cooking from scratch cookbook. pcc is a community grocery store throughout seattle and the northwest, and the cookbook is just stunning!

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also inspired by the blueberry bourbon basil doughnut from blue star doughnuts in portland. have you seen it? have you had it? it is not only the most gorgeous color, but so soft & delicious.

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(^ i took this pic because it looked like a perfect sunny side up egg. 🍳)

with all the inspirational powers combined, these cute little tasty hand pies were created. the flavors are so so good and fresh, and they have such a great texture! don’t forget the raw sugar or coarse sugar sprinkled on top!

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if you make these, you should try to fit as much fruit in there as possible. i tried to add just enough to not have the pies exploding blue juices out everywhere. when they bake, a little pocket of air forms, leaving you wishing there were more blueberries inside. oh, science.

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peter thinks these are really tasty and even said “i would buy this for $5.” which is just about a perfect recipe critique in my book. 😊

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we’re both on christmas break now and popped these into the toaster oven on some tin foil this morning and had them nice and warm with coffee. sooo good! and felt so special to have a holly jolly hand pie for brekkie by the christmas tree. 🎄

you can totally enjoy them cold, too. they remind me of these mini apple pies some kid’s dad would bring into my first grade class and we’d always eat them cold, and they were amazing.

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these particular pies are made with goat cheese, but if you don’t like the flavor of goat cheese, i think another soft mellow cheese or ricotta or even some cream cheese would work just as well!

i’m off to make allllllll the pie combos now. actually i’m off to make this freakin amazing looking cookie recipe from bon appétit….snickerdoodle party cookies with cornflakes & chocolate toffee barz… whoa. need.

hap hap happy holidays to you!!! ✨

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Blueberry Lime Basil Hand Pies

Total Time: 1 - 3 hours (store bought pie dough vs. homemade), Active Time: 30 minutes

Makes about 8 large handpies + 3 mini pies

Ingredients:

For the Dough: (Recipe from Alison Roman’s Dining In Cookbook, “The Only PIecrust”)

  • 2 1/2 cups all-purpose flour

  • 2 TB. granulated sugar

  • 1 tsp. kosher salt

  • 1 1/4 cups (2 1/2 sticks) unsalted butter, chilled & cubed

  • 1 TB. apple cider vinegar or white vinegar

  • 1/4 cup ice water

For the Filling:

  • 1 1/2 - 2 cups blueberries

  • 1/3 cup dark brown sugar

  • 1 TB. cornstarch

  • 1 TB. lime juice (half a lime)

  • 1 tsp. lime zest

  • 4 ounces goat cheese, room temperature

  • 1/4 cup fresh chopped basil

  • 1 egg + 1 TB water, for egg wash

  • all-purpose flour, for dusting

  • raw sugar or coarse sugar, for sprinkling

Instructions-

For the dough:

You can make the pie dough way in advance and keep in the freezer. Or make 1-4 days in advance and store flat rounds in plastic wrap in the fridge until you’re ready to bake. OR just use store bought pie dough!

In a large bowl, combine the flour, sugar & salt. Add the chilled butter cubes and toss to coat in the flour mixture, then use your hands to smash the butter between your fingers. Incorporate the butter into the flour mixture until it appears shaggy and flaky.

Combine the vinegar and the ice water and drizzle it over the flour + butter mixture. Run your fingers through the mixture to evenly distribute the water through the flour until the dough starts coming together.

On a lightly floured work surface, knead the combined dough a few times to gather up and incorporate any dry bits. It will not be smooth or shiny. Knead the shaggy mass with your palms a few more times, then pat into a flat disk about 1 inch thick. Wrap the disk with plastic wrap and refrigerate at least 2 hours.

For the filling:

In a bowl, combine the blueberries, brown sugar, cornstarch, lime juice and lime zest. Toss everything to coat.

In another small bowl, mix together the softened goat cheese and chopped fresh basil.

Preheat the oven to 400 degrees F and prepare a baking sheet with a piece of parchment.

Roll out the pie crust on a well floured surface until it is 1/8 inch thick. I used the back of a plate to make 6 inch circles in the dough, and then cut out the circles with a knife. Re-roll out the dough scraps to make as many 6 inch rounds as you can. I made a few mini 3” ones with the final scraps.

In a small bowl, combine the egg and water to make the egg wash.

Place about 1 TB of the goat cheese basil mixture in the center of the pie dough, and cover with a scoop of the blueberry mixture.

You can practice folding the dough over to see how much fruit you can actually fit in there. Keep at least a half an inch border around the edges. Brush the half inch edge all the way around with the egg wash, and fold the dough over to create a half circle and enclose. Press the edges down firmly with your fingers, then crimp with the tongs of a fork to seal. Repeat these steps with all the pie dough rounds.

Transfer the pies to the prepared baking sheet as you go. Brush the top of the pie with the egg wash and sprinkle raw or coarse sugar all over. Cut a few 1/2 inch vents in the top of the pies.

Bake 25-30 minutes (mine came out at 29 minutes) until golden like a croissant and the fruit juices are bubbling out. Let them continue to cook on the hot pan a few minutes before serving.

Store in a covered or airtight container for up to 3 days. Reheat in the toaster oven if desired!

Enjoy!

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apple, cheddar, broccolini & shallot galette.

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i’m back with a deeeelicious recipe that i made back in october and was soo excited to share it then. but, i ran off and got married and went on some fun trips and have just been all around holiday season preoccupied!

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but hot damn this is the little galette that could. i wish i had made two, because pete and i totally woofed this down for dinner that day.

i love all the flavors and textures going on - soft (but crisp!) juicy apples, melty sharp cheddar, hearty broccolini bits, tangy shallots all on the most flaky, buttery, tasty crust.

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this pie crust/galette dough recipe reigns from kitchen queen alison roman’s cookbook, dining in.

when i saw “the only piecrust” as the title of her crust recipe i was like welp. look at that confidence. i trust this bish. and then the fact that it has apple cider vinegar quickly convinced me to use it for this apple galette that i had in mind.

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fast forward to the end of october, i was in new york city with my friend whitney (again!), and we were enjoying the best pizza & wine at rubirosa on the lower east side. then in walks the alison roman herself. she was standing at the host station and we were at the bar, which are somehow right next to each other - she was in an arm’s reach of me on 2 glasses of red wine…………. aka the danger zone.

i had JUST made her piecrust recipe earlier that week and pete and i had been going nuts over it. so in classic quinn word vomit fashion, i tapped her on the shoulder and told her “HEY I LOVE YOUR PIECRUST.” lol.

somehow this did not alarm her in any way - she’s very recognizable and her cookbook has been the jam for the last year. i went on to tell her i made it that week and used it for a galette. she was very sweet and appreciative that i made her recipe and loved it!

loved it so much i just had to be a bugaboo in a restaurant about it. oh wellz. these are the days we’re living in, i guess. 🤷🏻‍♀️ ok to go up to a complete stranger and profess your love for their piecrust. the internet is weird.

so anyway holy moses this galette combination is so so so good.

and it’s really so simple. don’t be alarmed by the long prep time - it’s just that the dough needs to chill a couple hours before you roll it out and bake it.

galettes are so freaking versatile, but peter & i both loved this version that feels very fall/winter. also, apples & cheese and broccoli & cheese are just classic combos - put it all together with those zingy shallots on top and yum yum YUM.

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also, galettes are supposed to be rustic. don’t fret about making them look perfect AT ALL. it is like pie’s lazy sista. the messy top bun of baked goods, if you will.

i have to rave one more time about alison’s pie crust recipe. i have made lots of versions of basic pie crusts from scratch - and this one is just as easy, but i think its all the ratios and the apple cider vinegar that sets it apart.

pleeeease try it!

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i think i should arm our fridge with stacks of chilled-ahead disks of galette crust at the ready because once you make one, your brain will race with all the other combinations you can make.

sweet, savory, or sweet + savory!

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galettes are also a great vehicle for clean-out-the-fridge/pantry days. random-potato here, rogue-onion there, gotta-use-that-peach here, getting-sad mushrooms there. not to mention cheeses that are lingering in your cheese drawer!

i dare you to just throw whatever’s in your fridge/pantry on this crust and not like it.

also have you even SEEN all the sweet galette recipe ideas topped with ice cream?? yeah.

Apple, Cheddar, Broccolini & Shallot Galette

Makes 1 Galette (Crust Recipe from Alison Roman’s ‘Dining In’ Cookbook, “The Only Piecrust” recipe - halved here)

Active Time: 25 minutes, Chill Time: 2 hours, Bake Time: 25 minutes

Total Time: 3 hours (you can make dough in advance and refrigerate)

Ingredients:

For the crust:

  • 1 1/4 cups all-purpose flour, plus more for rolling

  • 1 tsp. sugar

  • 1/2 tsp. kosher salt

  • 1 1/4 sticks unsalted butter (10 TB), cut into 1-inch pieces, chilled

  • 1/2 TB apple cider vinegar

  • 1/8 - 1/4 cup ice water

For the toppings:

  • 1 large Fuji or Honeycrisp apple, cored & sliced thinly (I used more than half the apple)

  • 1 heaping cup freshly shredded extra sharp cheddar cheese

  • a few small heads of broccolini, cut into bite-sized florets

  • 1 small shallot, sliced thinly

  • 1 egg + 2 tsp. water, for crust eggwash

Instructions-

Make the dough/crust ahead of time to allow a couple hours to chill, or chill overnight:

In a large bowl, combine the flour, sugar & salt. Add the chilled butter cubes and toss to coat in the flour mixture, then use your hands to smash the butter between your fingers. Incorporate the butter into the flour mixture until it appears shaggy and flaky.

Combine the vinegar and the ice water and drizzle it over the flour + butter mixture. Run your fingers through the mixture to evenly distribute the water through the flour until the dough starts coming together.

On a lightly floured work surface, knead the combined dough a few times to gather up and incorporate any dry bits. It will not be smooth or shiny. Knead the shaggy mass with your palms a few more times, then pat into a flat disk about 1 inch thick. Wrap the disk with plastic wrap and refrigerate at least 2 hours.

Put it all together:

Preheat oven to 350 degrees F. Prepare a piece of parchment on a baking sheet and lightly spray with cooking spray.

Roll out chilled galette crust on a lightly floured work surface until it’s about 1/8 inch thick, depending how big/small, thick or thin you’d like your galette to be.

Grate the cheddar cheese, slice the apple, cut up the broccolini and slice the shallot. In a small bowl, whisk one egg and add 2 tsp. water and whisk again. Set aside for egg wash.

Leaving about 2 inches around the edges of the galette crust so you can fold it over, add your toppings to the center of the dough. Start with sharp cheddar cheese, layers of thin apple slices, another layer of cheese, broccolini florets, and shallot slivers.

Gently fold over the edges of the galette inward. This step does not have to look perfect - just create a pocket to hold all the toppings in.

Using the prepared egg wash, brush the external crust edges until they’re evenly coated in the wash. Discard remaining egg wash. Top with another layer of sharp cheddar cheese all over and transfer the galette to the prepared parchment on the baking sheet.

Bake at 350 degrees F for about 25-30 minutes, until cheese is lightly browned and bubbly. Remove from oven and let cool a few minutes. Use a large knife to cut into triangles.

Serve immediately or same-day! This is a great appetizer for a gathering or dinner party.

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