Mmm! Make these tasty fruit turnovers for a nostalgic treat that is sure to take center stage wherever they appear. Be prepared to double the recipe for seconds. These boisterous, tart, juicy pies summon standing ovations everywhere. Bravo!
—Me, Myself and Pie (pg. 205)
FOR THE CRUST
1 double recipe pastry pie crust
2 cups fresh or frozen blueberries
1 cup water
3 tablespoons sugar
1 tablespoon plus 1 teaspoon cornstarch
⅛ teaspoon salt
1 tablespoon lemon juice
¼ teaspoon vanilla extract
⅛ teaspoon almond extract
FOR THE FILLING:
In a saucepan, gently cook blueberries in 1 cup water over low heat for a few minutes. Mix sugar, cornstarch, and salt together in a bowl, add to blueberry mixture and cook until thickened. Add lemon juice, vanilla and almond extract. Let cool.
Roll pastry out to even thickness and cut out 8-inch circles. Place several tablespoons of pie filling on one side of each turnover. Fold over and pinch edges closed. Crimp with fork. Place pies on a parchment-paper lined baking sheet. Bake at 450°F for 10 minutes. Turn temperature down to 350° and continue baking for 35-40 minutes, until golden brown.
About The Book
Me, Myself, and Pie is a delicious look at the scrumptious and wholesome pies that are beloved by the Amish community--as well as everyone else who is lucky enough to come across one of these tasty treats! Author Sherry Gore takes you on a culinary journey around Amish communities, highlighting pies that are unique to Amish culture, such as dutch Peaches and Cream Pie, Bob Andy Pie, and Peanut Butter Cream Pie. Sherry also covers all of the latest trends in pie-making form the perennial favorite Whoopie Pies to the modern twist of Pie Pops, to the adorable and easy to make Pies-in-a-Jar.
Interwoven with delicious recipes straight from Sherry's kitchen are stories about her life in the Amish community of Pinecraft, Florida, and her trip to the epicenter of Amish pie, Lancaster County, Pennsylvania, in search of the secret to pie perfection. Learn about Sherry's dedication to her love of pie and her path to professional pie judge, all told with her trademark wit and wisdom.
Filled with practical advice to help you create the perfect flaky crust and mouthwatering filling every time, this book provides you with the know-how to bake pies you would be proud to serve and delighted to eat!
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