April 28, 2012

Blueberry Pie Pockets

Posted by HI Cookery under 04 April | Tags: , , , , , , |
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Blueberry Pie Pockets

Blueberry Pie Pockets

April 28: National Blueberry Pie Day

We posted a recipe for cherry pie pockets for National Cherry Pie Day. Now we are blogging about blueberry pie pockets for National Blueberry Pie Day. The portable, petite pies seem to follow the mini-treats trend. Islander used her $10 toy, a lattice pocket pie mold, that Highlander got for her from the Williams-Sonoma store. The mold makes it quick and easy to prepare the pies. The blueberry filling may be substituted for any other favorite flavor (fresh fruits or canned pie filling) and the lattice crust may be made from scratch or rolled out from refrigerated pie dough. For a sweet snack, prepare something “as easy as pie” and bake blueberry pie pockets for National Blueberry Pie Day.

Recipe

(Inspired by Williams-Sonoma)

  • 1 package refrigerated pie dough, thawed
  • 1 can blueberry pie filling, partially drained (see Notes)
  • 1 egg, beaten with a tablespoon of water
  • sanding or turbinado sugar (we used Wilton brand white sparkling sugar) 

Directions

Unroll the pie dough on a slightly floured surface. Press out pairs of solid pieces and the lattice tops using the Williams-Sonoma mold. Partially drain the blueberry filling (optional).

Blueberry Pie Pockets

Put the solid side of the dough on the pie press. Place about two heaping tablespoons of the blueberry pie filling in the middle of the dough.  Brush the edges with egg wash. Top with the lattice side of the dough. Press the mold down to seal.

Blueberry Pie Pockets

Place on a parchment paper-lined baking sheet. Repeat with the rest of the dough and blueberry pie filling. Freeze all pocket pies for at least an hour. Remove from the freezer and transfer to a lightly greased, foil-lined baking sheet. Brush the tops of the lattice with egg wash. Sprinkle sugar on top. Bake in a preheated oven at 400 degrees for 15-20 minutes, or until the filling bubbles slightly and the tops are golden brown. Remove from the oven and let the blueberry pie pockets cool completely on a wire rack.

Blueberry Pie Pockets

Notes

  • Drain half of the liquid syrup from the can of blueberries so the filling is not so runny.
  • If not using the Williams-Sonoma mini lattice pie press, use a large cookie cutter to cut shapes in the dough. Pair them up, place filling in the middle, seal the edges by pressing down with the tines of a fork and brush the sides and tops with egg wash. Cut a few slits on the top as vents. Freeze until firm. Bake as directed above.
  • Do not deep fry the lattice pie pockets. They may be deep fried if both sides of the dough are solid pieces.
  • Re-roll out the pie dough to make more solid pieces and lattice tops.
  • July is National Blueberry Month. Search our blog for more recipes containing blueberries. 

 

 

March 14, 2012

Whoopie Pies

Posted by HI Cookery under 03 March | Tags: , , , |
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Whoopie Pies

Whoopie Pies

March 14 (3.14): National Pi (π) Day

Whoopie!!! HI Cookery has guest chefs for National Pi (π) Day!

Our goddaughter, Keira B., and her older sisters, Keisha and Kiana, who live in Maine, would send Whoopie Pies in care packages to us and our families on birthdays and the holidays. Whoopies Pies are little round sandwich cakes with a creamy marshmallow filling. The snack cake originated in the northeast region of America, is a popular dessert in Maine and is becoming a trendy treat nationwide. The classic “pie” is chocolate filled with vanilla flavor. But red velvet, pumpkin and other cake flavors and fillings are creatively combined for seasonal celebrations. Also, the sides of the filling may be rolled in nonpareils or mini chocolate chips for a party-style presentation.

Thanks to Keira and her sisters for being the guest chefs on HI Cookery, and to their mother Cherlyn, for sharing their family recipe for our blog post today. Make Whoopie Pies for National Pi (π) Day.

Recipe

(From Kumare Cherlyn B. and Family)

For the pies

  • 1 cup cocoa powder (Hershey’s brand)
  • 4 cups flour
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • 2 cups sugar
  • ¾ cup vegetable shortening (Crisco brand)
  • 2 eggs
  • 2 cups milk
  • 2 teaspoons vanilla

Directions

In a bowl, combine the cocoa powder, flour, baking soda and salt. In a large mixing bowl, cream the sugar with the shortening. Add the eggs, milk and vanilla. Gradually add the flour mixture and blend well. Using a small ice cream scoop, drop the batter on a greased cookie sheet about two inches apart. Use the back of a spoon to flatten each pie a bit with a circular motion. Bake in a preheated oven for 350 degrees F for 12-15 minutes.

Whoopie Pies

Remove the pies from the oven. Transfer to a wire rack to cool completely. Sort by size. Turn over half of the batch in preparation for filling them.

Whoopie Pies

For the filling

  • 1 cup marshmallow cream (Marshmallow Fluff brand is highly recommended)
  • 1 cup vegetable shortening
  • 1 ½ cups powdered sugar
  • 2 teaspoons vanilla
  • ½ teaspoon salt
  • ¼ cup milk

Directions

In a large bowl, mix the marshmallow cream, shortening, sugar, vanilla, salt and milk until smooth and well blended. Spread a generous amount of the filling on one side of the pie. Sandwich with another pie. Yield: Approximately 3 dozen.

Whoopie Pies

Notes

  • Each Whoopie Pie may be stored individually in plastic wrap or sandwich bags and frozen. Thaw it at room temperature for an hour before serving.
  • Optional decoration for observing National Pi (π) Day: Write the mathematical symbol for pi (π) on one side of the Whoopie Pie with extra filling. One year, we had decorated the top of a Crack Pie with π by sprinkling powdered sugar on it.
  • Search our blog for other traditional pie recipes.
 

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