Peachy Blueberry Hand Pies / #BlueberryWeek

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Today I am sharing a recipe for Peachy Blueberry Hand Pies as part of #BlueberryWeek! This is a simple and quick-to-make recipe. That is because I used pre-made pie crust that you can buy at the grocery. I actually prefer to make my own pie crust when I need it, but life is often times busy and complicated, and sometimes making pie crust is just not on the schedule. But being busy is not an acceptable reason to not be able to enjoy these cute and tasty Peachy Blueberry Hand Pies! 

Don't forget to check out all the tasty recipes from my fellow #BlueberryWeek bloggers. The list is at the bottom of this page and there are a lot of  incredible recipes to check out!

Peachy Blueberry Hand Pies 
(makes 8-10 hand pies)
(printable recipe at end of page)

1 pint Fresh Blueberries
2 pounds Fresh Peaches
1/2 of a medium lemon, juiced
1/4 teaspoon Vanilla
1/4 cup light Brown Sugar
1 tablespoon  Cornstarch
2 tablespoons Butter, melted
1 box pre-made Pie Crust Dough
1 3 1/2" Circle Cookie Cutter 
1/4 cup sugar for sprinkling on top 

Peel and chop your peaches into smaller than bite size pieces. Add the chopped peaches and the blueberries into a large bowl. Add the lemon juice, vanilla, light brown sugar and the corn starch to the bowl and mix together. 

Roll out the pie dough so it is smooth. Use the cookie cutter to cut out the pie circles.  I used a 3 1/2" circle, but you can use larger or even smaller. The problem with the smaller circle is that it can only handle a very small amount of filling, making your pie mostly crust. But experiment with sizes to find the one you like! 

Use a brush to spread the melted butter around all of the dough circles. This will help the two pieces of dough stay together when they are baking.

 Place the filling into the middle of the dough.

Place another circle of dough on top of the fruit. Use a fork to go around the edge of the pie and crimp the two sides together. Use the tip of a knife to put a small slit in the top of the dough to allow heat to escape. Sprinkle sugar on top.

You could also use brown sugar on top, if you want. It gives a great flavor to the pie. Place the pies in the oven and bake at 350 degrees for approximately 8-10 minutes. They don't take long, but keep an eye on them for the last couple minutes, in case you need to add more time.

 Enjoy!

Scroll down to see all the incredible Blueberry Recipes from my fellow bloggers. So many tasty recipes to choose from!

Thank you to Family Around the Table and Christie from A Kitchen Hoor's Adventures for hosting #BlueberryWeek. More than 20 top notch bloggers are sharing a variety of blueberry recipes from breakfast to dessert. Follow #BlueberryWeek on social media so you don't miss one delicious recipe!

Blueberry Week Recipes

 Breakfast

• Blueberry Cheesecake Crescent Coffee Braid by Palatable Pastime
• Blueberry Orange Bread by Family Around the Table
• Fluffy Blueberry Buttermilk Pancakes by Food Above Gold
• Glazed Blueberry Banana Coconut Bread by Jolene's Recipe Journal

Drinks & Appetizers

• Blueberry Peach Lemonade by Hezzi-D's Books and Cooks
• Blueberry Lime Margaritas by The Baking Fairy

Dinner

• Bare Knuckle Bourbon Blueberry Barbecue Sauce by A Kitchen Hoor's Adventures
• Summer Salad with Greens, Microflowers, and Berries by Culinary Adventures with Camilla

Dessert

• Blueberry Galette by Caroline's Cooking
• Blueberry Goat Cheese Ice Cream Bars by Crumb Top Baking
• Blueberry Crumb Bars by Sweet Beginnings
• Peachy Blueberry Hand Pies by The Freshman Cook
• Rosemary Linzer Cookies with Blueberry Preserves by The Spiffy Cookie

Peachy Blueberry Hand Pies

Yield: 8-10 Pies

Author: The Freshman Cook

ingredients:

• 1 pint Fresh Blueberries
• 2 pounds Fresh Peaches
• 1/2 of a medium lemon, juiced
• 1/4 teaspoon Vanilla
• 1/4 cup light Brown Sugar
• 1 tablespoon Cornstarch
• 2 tablespoons Butter, melted
• 1 box pre-made Pie Crust Dough
• 1 3 1/2" Circle Cookie Cutter
• 1/4 cup sugar for sprinkling on top

instructions:

How to cook Peachy Blueberry Hand Pies

1. Peel and chop your peaches into smaller than bite size pieces. Add the chopped peaches and the blueberries into a large bowl. Add the lemon juice, vanilla, light brown sugar and the corn starch to the bowl and mix together.
2. Roll out the pie dough so it is smooth. Use the cookie cutter to cut out the pie circles. I used a 3 1/2" circle, but you can use larger or even smaller. The problem with the smaller circle is that it can only handle a very small amount of filling, making your pie mostly crust. But experiment with sizes to find the one you like!
3. Use a brush to spread the melted butter around all of the dough circles. This will help the two pieces of dough stay together when they are baking.
4. Place the filling into the middle of the dough.
5. Place another circle of dough on top of the fruit. Use a fork to go around the edge of the pie and crimp the two sides together. Use the tip of a knife to put a small slit in the top of the dough to allow heat to escape. Sprinkle sugar on top.
6. You could also use brown sugar on top, if you want. It gives a great flavor to the pie. Place the pies in the oven and bake at 350 degrees for approximately 8-10 minutes. They don't take long, but keep an eye on them for the last couple minutes, in case you need to add more time.
7. Enjoy!

https://www.thefreshmancook.com/2019/07/peachy-blueberry-hand-pies-blueberryweek.html

dessert, pie, blueberry, hand pies, peaches

desserts, pies

Created using The Recipes Generator

Blueberry Lemon Naan Bread Appetizer / #BlueberryWeek

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If you are a blueberry lover, this is the week for you! I have joined in with some blogging friends to offer a fun and tasty week of blueberry recipes! There are so many lip smacking blueberry ideas to check out, that I think I need a trip to the market for more berries!

I am starting the week with a Blueberry Lemon Naan Bread Appetizer. It is definitely on the sweet side of appetizers, and I think it would make an excellent dessert also. I used a new favorite product I found, called Naan Dippers. They are little Naan Breads that are only 2-3 bites in size. 

This recipe can be made in small pockets of time. The creamy topping and the chunky blueberry sauce can be made and refrigerated until it is time for your event.

 Blueberry Lemon Naan Bread Appetizer
 (makes 10-15 appetizers)
 (printable recipe at end of page)

 Creamy Topping
12 ounces Cream Cheese, softened 
6 tablespoons Sour Cream, softened
2 tablespoon Sugar
1 teaspoon Vanilla

Blueberry Sauce
1/2 cup Sugar
1 teaspoon Lemon Zest
1 pint fresh Blueberries
1/2 teaspoon Cornstarch
1 teaspoon Water
1 tablespoon fresh Lemon Juice 

Naan Bread Dippers
additional Lemon Zest and Blueberries for topping 


 

Mix together the softened cream cheese and the sour cream. Add in the sugar and the vanilla. Refrigerate until ready to assemble the dish.

 In a medium size pan, add the sugar and the lemon zest. Bring it to a boil, stirring until the sugar dissolves. You will want to do this on a medium low to medium heat. You want to be careful not to burn the sugar. (don't ask me how I know!!)

Add the blueberries and cook over medium heat, lightly crushing the berries as you are stirring. Do this for about 10 minutes. The berries should be soft be then. While you are waiting the ten or so minutes, add the corn starch and water together in a small bowl. Pour the cornstarch mixture into the sauce and cook until it has thickened just a bit and it is slightly shiny. You will feel it has thickened as you are stirring. Add the lemon juice, stir it into the mix and remove the pan from the heat. Let cool. If you are making ahead, refrigerate.

The naan breads are really too small for the toaster. If you have a toaster oven you might be able to toast them in there. I used the method of toasting in a dry fry pan. Heat the pan, but do not add anything else. Once it is warm, add the breads. Keep an eye on them, turning them whenever you think is best, depending on how toasted you want them. They take approximately 3 minutes per side. If you don't want the breads toasted, the appetizer will still taste fantastic. The toasting helps keep the breads stiff for eating.

Use a #3M size decorating tip and a decorating bag to squiggle the cream mix onto the toasted Naan bread. You could also spread it on with a knife.

I placed approximately a teaspoon of sauce in the middle of the cream. If you put too much, the blueberry mix will start to fall off. 

 Add a berry or two wherever you think it may need it on each of the breads. Add some lemon zest to make it look pretty. See how the blueberry sauce is following in the lines on the cream made from the #3M decorating tip. That is why I used that tip. I was looking for that effect. 

I hope you will give this recipe a try. If you are a blueberry lover, I know you will love this Blueberry Lemon Naan Bread Appetizer! Let me know what you think and don't forget to keep reading to find many more blueberry recipes to enjoy!

Thank you to Family Around the Table and Christie from A Kitchen Hoor's Adventures for hosting #BlueberryWeek. More than 20 top notch bloggers are sharing a variety of blueberry recipes from breakfast to dessert. Follow #BlueberryWeek on social media so you don't miss one delicious recipe.

Blueberry Week Recipes
Breakfast

• Blueberry Liege Waffles by A Kitchen Hoor's Adventures
• Buttermilk Blueberry Buckwheat Pancakes by Palatable Pastime
• Glazed Blueberry Donut Muffins by Sweet Beginnings

Drinks and Appetizers

• Blueberry Basil Bourbon Smash by Cookaholic Wife
• Blueberry Bubble Tea by Our Good Life
• Blueberry Lemon Naan Bread Appetizer by The Freshman Cook
• Blueberry Syrup with (Optional) Bourbon by Food Above Gold
• Roasted Blueberry French Toast Crostini by Daily Dish Recipes

Sauces and Spreads

• Blueberry Barbecue Sauce by Karen's Kitchen Stories
• Saucy Honey & Balsamic Blueberry Jam by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Blueberry Curd by Caroline's Cooking

Dinner

• Blueberry Bison Chili by Savory Moments
• Blueberry Romaine Salad by Jolene's Recipe Journal
• Curry Burgers with Blueberry Chutney and Coconut-Lime Slaw by Culinary Adventures with Camilla
• Grilled Chicken Salad with Blueberry Vinaigrette by A Day in the Life on the Farm

Dessert

• 5-Minute Blueberry Cheesecake Dip by Cheese Curd In Paradise
• Blueberry Cardamom Crisp by Crumb Top Baking
• Blueberry Cheesecake Ice Cream by Cooking For My Soul
• Blueberry Cobbler by Family Around the Table
• Blueberry Oatmeal Bars by Hezzi-D's Books and Cooks
• Blueberry Peach Oatmeal Bars by The Beard and The Baker
• Blueberry, Peach & Brie Slab Pie by The Spiffy Cookie
• Vegan Blueberry Orange Layer Cake by The Baking Fairy

 Thank you for stopping by today!

Blueberry Lemon Naan Bread Appetizer

Yield: 10-15

Author: The Freshman Cook

ingredients:

Creamy Topping

• 12 ounces Cream Cheese, softened
• 6 tablespoons Sour Cream, softened
• 2 tablespoon Sugar
• 1 teaspoon Vanilla

Blueberry Sauce

• 1/2 cup Sugar
• 1 teaspoon Lemon Zest
• 1 pint fresh Blueberries
• 1/2 teaspoon Cornstarch
• 1 teaspoon Water
• 1 tablespoon fresh Lemon Juice

Additional Items Needed

• Naan Bread Dippers
• additional Lemon Zest and Blueberries for topping

instructions:

How to cook Blueberry Lemon Naan Bread Appetizer

1. Mix together the softened cream cheese and the sour cream. Add in the sugar and the vanilla. Refrigerate until ready to assemble the dish.
2. In a medium size pan, add the sugar and the lemon zest. Bring it to a boil, stirring until the sugar dissolves. You will want to do this on a medium low to medium heat. You want to be careful not to burn the sugar.
3. Add the blueberries and cook over medium heat, lightly crushing the berries as you are stirring. Do this for about 10 minutes. The berries should be soft be then. While you are waiting the ten or so minutes, add the corn starch and water together in a small bowl. Pour the cornstarch mixture into the sauce and cook until it has thickened just a bit and it is slightly shiny. You will feel it has thickened as you are stirring. Add the lemon juice, stir it into the mix and remove the pan from the heat. Let cool. If you are making ahead, refrigerate.
4. The naan breads are really too small for the toaster. If you have a toaster oven you might be able to toast them in there. I used the method of toasting in a dry fry pan. Heat the pan, but do not add anything else. Once it is warm, add the breads. Keep an eye on them, turning them whenever you think is best, depending on how toasted you want them. They take approximately 3 minutes per side. If you don't want the breads toasted, the appetizer will still taste fantastic. The toasting helps keep the breads stiff for eating.
5. Use a #3M size decorating tip and a decorating bag to squiggle the cream mix onto the toasted Naan bread. You could also spread it on with a knife.
6. I placed approximately a teaspoon of sauce in the middle of the cream. If you put too much, the blueberry mix will start to fall off.
7. Add a berry or two wherever you think it may need it on each of the breads. Add some lemon zest to make it look pretty. See how the blueberry sauce is following in the lines on the cream made from the #3M decorating tip. That is why I used that tip. I was looking for that effect.

https://www.thefreshmancook.com/2019/07/blueberry-lemon-naan-bread-appetizer.html

blueberries, naan bread, cream cheese, fresh blueberries, lemon, blueberry sauce, appetizers, dessert

appetizer, dessert, starter, party food

Created using The Recipes Generator