Blueberry and Peach Hand Pies

I feel the need to explain a few things. It’s not that I care what people think, but I do not want people to have the wrong impression of me and a lot of my family reads my blog, so…

First off, I would like everyone to know, I am not an alcoholic! Just in case you were wondering. I do like beer.

Originally, this blog started off as a journal of our new life in Florida. I still consider it a journal, but I am trying to find my niche. I consider myself a Beer Blogger, so I blog about beer.

I enjoy making recipes with beer. My first blog was dedicated to nothing but recipes made with beer. I like having the niche. I also feel at this point, it isn’t worth sharing the same old same old with you. I still like writing about the new stuff we do. I just focus more on the beer side of our life now.

I’m not drinking heavy all week, though. Actually, the only time I drink, in non-social settings, is when I’m trying out a new recipe and there is beer leftover. I’m not going to waste good beer!!

Second, I do not drink and drive. Actually, I’m very anti-drinking and driving. I’ll write a blog post about something beer related we do, but usually do not write about how we get home.

I’m not going to put disclosures at the bottom of each post, but just know, we are responsible adults.

So, now that you know I’m not a drunk driving, alcoholic, I have a great recipe to share with you.

Blueberry and Peach Hand Pies made with Wheat Beer. I wanted to use some kind of Aged Bourbon Barrel Beer, but all I had was Wheat on hand.

Blueberry Peach and Bourbon Barrel Wheat Beer Hand Pies

I’d like to say, I’m not a baker. I really don’t like baking actually, but I wanted to try making Hand Pies.

Blueberry Peach and Bourbon Barrel IPA Hand Pies 9

I seen a picture on Pinterest a few weeks ago, and I couldn’t get them out of my head.

I followed a dough recipe from King Arthur Flour but used Greek Yogurt instead of Sour Cream. And I only made half a recipe but still ended up with 6 pies. I didn’t actually follow the step by step instructions either. I just used it for the measurements.

For the filling, I used a peach that was a little too ripe. I recommend a peach that’s still a little firm to the touch. I had to drain the peach mixture before adding it to the dough so it wouldn’t be too wet.

Blueberry and Peach Wheat Beer Hand Pies

The filling seeping out of the edges doesn’t bother me at all. I thought it made them look more rustic. Really, I think I’m just impressed they actually looked like hand pies. They also tasted great. Just the right about of everything.

I used Harpoon’s Summer Beer in this recipe. I had a little leftover from another project I was working on. Not enough for a photo, though.

I’ve already had two of these today:( And I skipped the gym. They were so worth it though!

This recipe was really easy. I recommend making your own dough. Yes, store bought is a little easier, but not by much. I promise!

That’s all for today. I’m heading back to the kitchen to make dinner.

Blueberry and Peach Hand Pies

Serves 4-6 Pies
Website Adapted From King Arthur Flour

Ingredients

  • DOUGH
  • 1 cup AP Flour
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Baking Powder
  • 1/2 cup Butter (Cold)
  • 1/4 cup Plain Greek Yogurt
  • FILLING
  • 1 Large Peach (Peeled and Diced)
  • 1/2 cup Fresh Blueberries
  • 1 tablespoon Beer (Wheat or Bourbon Barrel Beer)
  • 1 tablespoon Flour
  • 1/4 teaspoon Vanilla
  • 1 tablespoon Honey
  • 1/2-1 tablespoon Sugar (Depending on how sweet your peach and blueberries are)
  • 1 Egg (Whisked)

Directions

Combine Flour, Salt, and Baking Powder in a large bowl. Cut butter into cubes and combined into Flour. You can use a Pastry Cutter or a fork. Work together until the butter is about pea size.
Add Greek Yogurt to Flour mixture and stir. Dough will not stick together yet. Pour mixture onto a lightly floured work surface and knead together until it from a ball. Do not overwork the dough.
Form dough into a ball and flatten. Wrap in plastic wrap and place in the refrigerator for 30 minutes.
While dough is in the refrigerator, combine all the filling ingredients.
Remove dough, and on a lightly floured surface, roll dough to 1/8 inch thick. Using a 4" cutter or bowl, cutout circles in the dough. I was able to get 4 circles, then formed my dough into a ball and rolled it back out for 2 more.
Place the cutout dough on a baking sheet with Parchment Paper and place in the refrigerator for 15 minutes.
Preheat oven to 375 degrees.
Spoon 1-2 Tablespoon of filling per circle {This depends how big your cutter was}. Add filling to the middle. Fold dough over and use a fork to seal the edges.
Cut a hole in the top of each pie to allow steam to escape. Brush with Egg wash and place in the oven for 22-25 minutes.
Remove from the oven and serve warm or room temp.

Comments

  1. Anonymous says

    I don’t think your a Drunk or would put others out on the road in any danger. I Love that you have a Interest in all you both enjoy doing even though I’m not into beer myself, and I don’t think people think that either. Can’t wait to try this recipe, Looked and Sounds Awesome!

    • James says

      Those look delicious. Some people will never understand the craft beer craze. Just the way it is. Not only have my folks begun to understand, but they now bring me beer when they go out of state.

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