We had a family gathering over the weekend and I was asked to bring a dessert to share. If you’re vegan or vegetarian, you might relate to me in that you take every dish-to-pass event as a challenge to prove to omnivores how delicious your plant-based food really can be. I’ve never gotten any bad feedback on my baked goods (except one unfortunate turmeric energy ball experiment….), but I still always feel like the pressure is turned up when I’m asked to bring something homemade.
I guess I might have a competitive streak in me.
Seeing as it’s August and there are lots of wonderful fruits and veggies in season, I really wanted to make something that incorporated some locally grown produce. I perused the internet a bit for inspiration, but nothing really sounded good to my pregnant self (this baby girl is picky). So I decided to just go to our local farmer’s market and see what I could find.
I ended up finding some gorgeous peaches and blueberries and snatched up a whole bunch of them.
Initially I thought that I would make one big pie, but who doesn’t love individual-sized treats that you can eat with your hands? So I upped my game and decided to make hand pies instead.
For the pie crust, you can use your favorite pie crust recipe or even a frozen pie crust if you find one that suits your dietary preferences (and taste buds).
I like the coconut oil pie crust recipe from Minimalist Baker.
After making the crust, I washed and chopped up all of my fruit and combined it in a big mixing bowl. Isn’t it pretty?
Baking was a little more difficult than usual, because my sweet boy wasn’t feeling so hot on Saturday and wanted to be glued to my hip the entire time. But we improvised and made it work – and I can now say that I can make hand pies with one hand while balancing a toddler on my hip! Add that to my resume.
Isn’t he cute?
With the fruit, I added some raw sugar, flour, vanilla, and a squeeze of lemon juice. My pies weren’t terribly sweet since I didn’t want to overpower the natural sweetness of the fruit, but you could certainly add more sugar if you like really sweet pie.
When the fruit filling is prepared, I rolled out my pie crust and cut it into hand pie-sized pieces. You can cut them in squares, circles, or dinosaur shapes. I went for uneven squares because toddler on the my hip and it’s hard to cut things with one hand. Whatever you do, you want to make sure that you have matching sets of two pieces so that you can put them together.
Next, scoop the filling onto one piece of the dough. I put a generous spoonful on each piece, so a little more than a tablespoon of filling. You can make them as small or plump as you like, just as long as you can close them!
Place the matching piece on top of the bottom crust and filling. Use your fingers to crimp the edges together and go over it again with a fork to make sure they’re really stuck 😉 Using a paring knife, slice a couple of slits for the steam to escape.
Results should look something like this.
Prepare your vegan “egg” wash by whisking non-dairy milk and maple syrup together. Brush egg wash over the pies and sprinkle with raw turbinado sugar.
Place your pies on a parchment paper-lined baking sheet. Bake at 400 degrees Fahrenheit for 20 minutes, turning the trays after 10 minutes to bake the edges evenly.
Allow the pies to cool for a few minutes because they taste better if you haven’t burnt the roof of your mouth 😉 Enjoy!
Vegan Blueberry and Peach Hand Pies
Makes 10-12 individual pies
What You Need
4 pie crusts (freshly made or frozen)
4 medium-sized peaches
2 cups of fresh blueberries
1/2 cup all purpose flour
1/2 cup raw turbinado sugar
1 1/2 teaspoons vanilla extract
Juice of one medium-sized lemon
2 tablespoons non-dairy milk of choice
1 teaspoon maple syrup
3-4 tablespoons raw turbinado sugar
1. Preheat your oven – Preheat your oven to 400◦ F
2. Prepare your pie crust – Prepare your favorite pie crust according to recipe instructions. If using a pre-made crust, allow the crust to warm up to room temperature.
3. Prepare the fruit – Chop the peaches into approximately 1/2 inch cubes. Mix peach cubes and blueberries together in a large mixing bowl.
4. Prepare fruit filling – Add flour, sugar, vanilla, and lemon juice to the fruit mixture. Stir to combine all ingredients.
5. Cut pie crust – Roll out the dough and layer one crust on top of another. Slice crust into shape you desire for your pies, cutting 10-12 sets of 2 pieces. Carefully remove the top layer from the bottom and set aside.
6. Assemble pies – Spoon approximately 1 1/2 tablespoons of filling into each bottom piece of crust. Carefully place the matching top piece over the filling. Crimp edges together and seal them with a fork. Using a paring knife, cut 2-3 slits for steam to escape.
7. Prepare “egg” wash – Whisk together non-dairy milk with maple syrup.
8. Put toppings on pies – Brush the pies with “egg” wash. Sprinkle with raw turbinado sugar.
9. Bake – Line baking sheet(s) with parchment paper. Gently place pies on baking sheet. Bake pies for 20 minutes, turning the baking sheets after 10 minutes.
10. Enjoy – After removing from the oven, allow the pies to cool for at least 10 minutes and then enjoy!