MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Nectarine, Blueberry & Vanilla Bean Hand Pies
 Categories: Pies, Pastry, Fruits, Snacks
      Yield: 6 Servings
 
  2 3/4 c  All-purpose flour
      2 tb + 2 ts granulated sugar
      1 ts Kosher salt
    1/2 lb + 1 tb chilled unsalted
           - butter; in 1/2" cubes
    1/2 c  Blueberries
    1/4 c  Packed light brown sugar
      2 lg Nectarines; halved, pitted,
           - in 1/4" slices
      1    Vanilla bean' split longway
           - seeds scraped
      1    Egg yolk
      1 tb Turbinado sugar
 
  In a food processor, pulse 2 1/2 cups of the flour with 2
  tablespoons of the granulated sugar, and the salt until
  combined. Add the 1/2 pound of butter, and pulse until
  pea-size crumbles form. Pour in 1/4 cup ice-cold water
  and process the dough until it just comes together.
  Scrape the dough out onto a work surface and shape it
  into a ball. Halve the dough and then flatten each half
  into a 6-inch disk. Wrap each disk in plastic wrap, and
  refrigerate at least 1 hour.
  
  Heat the oven to 425°F/218°C.
  
  In a large bowl, mix the remaining 1/4 cup flour with the
  remaining 2 teaspoons granulated sugar, the blueberries,
  brown sugar, nectarines, and vanilla seeds until the
  fruit is evenly coated.
  
  On a lightly floured work surface, roll one dough disk
  into a 12x14" rectangle. Trim the dough to a 10x12"
  rectangle, and then cut the dough into six 4x5"
  rectangles. Arrange the dough rectangles on two parchment
  paper-lined baking sheets spaced 2 inches apart. Divide
  the filling among the rectangles, placing a mound in the
  center of each.
  
  Whisk the egg yolk with 1 tablespoon of water to make an
  egg wash, and brush it along the edges of each rectangle.
  Cut the remaining 1 tablespoon of butter into small
  pieces and dot the top of each mound of fruit. Repeat
  rolling and cutting the other dough disk and then cover
  each mound of fruit with another dough rectangle,
  pressing to adhere the top and bottom dough rectangles to
  each other. Crimp the edges of each hand pie with a fork
  and then cut three small vents in the top of the pies.
  
  Brush the pies with the remaining egg wash, and sprinkle
  with the turbinado sugar. Bake until golden brown, about
  30 minutes. Let cool slightly before serving.
  
  FROM: http://www.saveur.com
  
  MM Format by Dave Drum - 31 May 2015
  
  Uncle Dirty Dave's Archives
 
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