Blueberry Bourbon Hand Pies
2 C blueberries, fresh or frozen
1/4 C dark brown sugar
1-1/2 T cornstarch
1 t fresh lemon juice
1 t vanilla extract
2 T bourbon
2 Sheets of Pepperidge Farm Puff Pastry, defrosted but chilled
1 large egg, beaten
Turbinado sugar, optional
Make the Blueberry Bourbon Filling:
Combine the first six ingredients in a saucepan; bring to a simmer over medium-heat. Cook, stirring frequently, until the mixture starts to thicken and coats the back of a spoon, about 6 to 8 minutes. Transfer the blueberry filling to a bowl and let cool to room temperature.
Assembly and Baking:
Preheat the oven to 425°(F). place a rack on the middle shelf. Line a large baking sheet with parchment paper.
Roll the chilled dough into a large square, about 16" x 16".
For square pies, use a pastry wheel or pizza cutter to cut out sixteen even squares. For shaped pies, use a large cookie cutter to cut out an even amount of shapes.
Divide the filling among half of the squares using about two tablespoons for each.
Make egg wash with beaten egg; brush a little bit of it along the edges of each filled square.
Using a small knife cut a vent into each of the remaining squares.
Top each filled square with a vented square, and press along the edges with a fork or a pie crust crimper. Make sure the edges are sealed well!
Brush the top of each pie with the remaining beaten egg, and sprinkle with sugar, if using.
Transfer the pies to prepared baking sheet.
Bake the pies for 20 minutes. Remove them from the oven, and let cool for 20 minutes before serving.
Created by: Rayna Karoll, San Diego, CA