By Valeri Lucks
Co-Owner & Pie Maker at Honeypie Café
For the dough:
2 1/2 cups all purpose flour
1 teaspoon salt
3/4 cup cold shortening
1/4 cup cold butter, cut into 1/2" pieces
1/2 cup iced water
For the filling:
4 large Georgia peaches, peeled and cut into 1/2" pieces
3 cups Michigan blueberries
1 1/3 cup sugar
1/4 cup cornstarch
2 tablespoons all purpose flour
1 teaspoon salt
1 teaspoon cinnamon
2 eggs, beaten
1/4 cup milk
Preheat oven to 375 degrees.
In a large bowl whisk together flour and salt. Add the cold shortening and cold butter. Using a pastry cutter or a fork, cut the shortening and butter into the flour until the mixture resembles pea sized pieces. Sprinkle 3 tablespoons of iced water over the flour mixture. Using a rubber scraper, lightly mix the flour and the water together. Add the water 3 tablespoons at a time until the dough comes together - stop adding water as soon as the dough sticks together enough to form a ball (you may need to add a little more than 1/2 cup of water, that's okay!). Using your hands, form two balls of dough. Be careful not to over handle the dough. Be gentle! Set the bowl of dough into the refrigerator while you mix the fruit.
Peel and cut the peaches. Put into a large bowl and add blueberries, sugar, cornstarch, flour, salt, and cinnamon. Mix all ingredients together well. Set bowl aside.
Remove dough from fridge. Divide dough into 8 equal sized balls of dough. On a well floured surface, roll out one ball of dough to a 6"-7" diameter. Scoop a generous 1/2 cup of the peach mixture into the center of the pie dough circle. Fold the dough over the filling into a half-moon shape. Wipe off any filling that oozed out the edges. Using a fork, crimp the edges of the dough together to seal the filling in. Place hand pie onto a lined baking sheet - a spatula will help you move it! Repeat until all the dough is used up (you may have filling left, if you do the remaining filling can be frozen for another day). Cut a 1" slit in the top of each pie.
Whisk together egg and milk. Brush mixture over the top of the pies. Bake pies for 45 to 55 minutes. Halfway through baking, remove pies from oven and sprinkle sugar over the tops. Remove from oven when the hand pies are browned and filling is bubbling out of the top vent. Allow to cool for at least 2 hours before eating. These are delicious with a scoop of Wisconsin ice cream on top!
(Hand pies, once baked, can be frozen for up to 3 months. Just allow to thaw and then eat 'em up!)