This recipe for Blueberry and Apple Hand Pies yields 10 pies. Each pie is three points each Weight Watchers
Ingredients
- Dough:
- 2 Cups of Self Rising Flour
- ¾ cup of unsweetened applesauce
- 1 egg
- 1 tblsp of Monkfruit white sugar for a little sweetness.
- Add the above ingredients to a stand mixer with dough hook on low, mix until dough ball forms and the side of mixing bowl is fairly clean. Cover with a light towel and let rest for an hour.
- Filling:
- Blueberry:
- 1 ½ cups of fresh blueberries
- 2 tablespoons of Monkfruit White sugar
- 1 tsp of lemon juice.
- In a small saucepan combine the above ingredients stir to coat blueberries and let cook until chunky jelly consistency. Remove from heat and add ½ cup of uncooked blueberries, let that cool, stirring occasionally to coat uncooked berries with cooked.
- Apple
- 1 large peeled cored, and diced Granny Smith Apple
- 2 tablespoons of Monkfruit Golden Sugar
- 1 tsp of regular brown sugar
- 1 tsp of cinnamon.
Instructions
- In a small saucepan combine the above ingredients, stir to coat and cook until apples soften and a syrup forms.
- Remove from heat and let cool.
- On a floured surface roll out your dough to roughly ¼” thick, using a 5” round cutter or pastry cutter, cut 6 rounds, pull the circles out and set aside. Roll your dough again this time you should get 4 more rounds. You will have a little dough left. I suggest rolling thinner than mine, it will have a less bready texture than some of mine did but don’t go to thin otherwise they could break open when cooking.
- When you’ve got your rounds ready place in your dough cutter if using, and spoon 2 tablespoons of filling in the middle of the round fold in half, use a fork to seal the ends if not using a cutter. Repeat 9 more times with your choice of filling, whisk 1 egg with 1 tablespoon of water and brush over the top of the pies. On either a PAM or parchment lined cookie sheet bake 375 for 12-15 minutes or until slightly golden brown.