Easy Blueberry Pineapple Hand Pies
Easy Blueberry Pineapple Hand Pies are a snap to put together and make any breakfast, snack or dessert special.
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
- 1/2 cup Kroger crushed pineapple drained and juice retained
- 2 cups fresh blueberries
- 1/4 cup white granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1 Tablespoon unsalted butter
- pinch of salt
- 2 tablespoons all-purpose flour
- 1 egg or egg white
- 1 box Kroger Unroll and Bake Pie Crusts box of 2
- 1 cup powdered sugar
Preheat oven to 425 degrees F. Line two baking sheets with parchment paper.
In a sauce pan, combine blueberries, pineapple, sugar, cinnamon, nutmeg, salt and butter. Cook over medium low heat until berries soften (5 minutes). Stir in flour and cook until thickened (about 2 minutes). Remove from heat and set aside to cool.
Lightly flour a work surface. Unroll pie crusts. Using a 4 inch round biscuit or cookie cutter stamp out 7 circles from each crust.
Using a cookie scoop or spoon drop 1 tablespoon of cooled filling onto the center of each pie crust circle. Don't overfill or they will break open during baking.
Lightly wet the outside edge of 1/2 pie crust circle. Fold in half. Fold and pinch edge to close. You can use a fork to do this but I liked the rustic look of the fold.
Mix egg (or egg white) with a small amount of water. Whip with a fork until foamy. Brush the top of each hand pie with egg mixture. Prick with a knife or fork to vent.
Place on the parchment paper lined baking sheet and bake 15 to 20 minutes or until golden brown. Allow to cool completely on the baking sheet.
Mix powdered sugar and a small amount of the reserved pineapple juice together to form a glaze. Drizzle over cooled hand pies. Allow to set briefly.
Store in an airtight container.