After a fireplace devastated the beloved Hubig’s Pies in New Orleans, Louisiana, in 2012, the grab-and-go treats, which had been extensively obtainable at groceries, {hardware} shops, and fuel stations, had been considered gone eternally. After virtually 9 years, the rebuild is almost full, and to have fun the long-awaited return of Hubig’s Pies in 2021, these Fried Blackberry-Honey Hand Pies pay homage to the gold customary of the South. A jammy blackberry filling evenly sweetened with honey creates the right filling for these fried half-moon-shaped hand pies. Because the dough hits the warmth of the oil, the water that’s trapped within the butter will steam, creating an irresistibly flaky crust.
Fried Blackberry-Honey Hand Pies
Makes 12 hand pies
- 3 cups (360 grams) recent blackberries (about 12 ounces)
- ¼ cup (72 grams) honey
- 2 tablespoons (28 grams) firmly packed mild brown sugar
- 1 tablespoon (14 grams) unsalted butter
- 2 tablespoons (16 grams) cornstarch
- 2 tablespoons (30 grams) plus 2 teaspoons (10 grams) water, divided
- 1 massive egg (50 grams)
- ½ recipe Hand Pie Dough (recipe follows)
- Vegetable oil, for frying
- Granulated sugar or confectioners’ sugar
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In a medium saucepan, prepare dinner blackberries, honey, brown sugar, and butter over medium warmth, stirring sometimes, till blackberries begin to brighten in coloration and launch their juices, about 3 minutes.
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In a small bowl, whisk collectively cornstarch and a couple of tablespoons (30 grams) water till clean; utilizing a rubber spatula, stir into blackberry combination. Cook dinner, stirring continually, till thickened, about 1 minute. Switch to a heatproof bowl, and let cool barely, 15 to twenty minutes. Cowl with a chunk of plastic wrap, urgent wrap instantly onto floor of combination to forestall a pores and skin from forming, and refrigerate till utterly cool.
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In one other small bowl, whisk collectively egg and remaining 2 teaspoons (10 grams) water.
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On a evenly floured floor, roll Hand Pie Dough to ⅛-inch thickness. Utilizing a 4-inch spherical cutter, lower dough, gently rerolling scraps as soon as. Spoon 1 heaping tablespoon blackberry combination in middle of every dough circle. Brush edges of dough with egg wash. Fold dough in half to cowl filling, and cup within the palm of your hand. Press edges tightly collectively to seal, pushing air out from middle of pies; press edges with the tines of a fork. Place on a parchment paper-lined baking sheet; freeze for half-hour, or refrigerate for1 hour.
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In a big Dutch oven, pour oil to a depth of 1½ inches, and warmth over medium-high warmth till a deep-fry thermometer registers 350°F (180°C).
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Fry pies in batches, turning sometimes, till golden brown, 3 to 4 minutes. Let drain on paper towels. Sprinkle with granulated sugar, and serve instantly, or let cool utterly, and dirt with confectioners’ sugar.
Make Forward
The filling could be made as much as 1 day earlier than. Let cool utterly after which cowl and refrigerate till prepared to make use of.
PRO TIP
If certainly one of your pies begins to separate whereas forming it, brush the tear with egg wash and pinch it again collectively earlier than continuing as directed.
Hand Pie Dough
Makes sufficient for 10 to twenty hand pies
- 2¾ cups (344 grams) all-purpose flour
- 1 teaspoon (3 grams) kosher salt
- 1 cup plus 1 tablespoon (241 grams) chilly unsalted butter*, cubed
- ½ cup (120 grams) ice water
- 2 teaspoons (10 grams) apple cider vinegar
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Within the work bowl of a meals processor, place flour and salt; pulse till mixed. Add chilly butter, and pulse till combination is crumbly and butter is pea-size, 12 to15 pulses.
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In a small bowl, mix ½ cup (120 grams) chilly water and vinegar. With processor working, add vinegar combination to flour combination in a sluggish, regular stream simply till dough comes collectively. (Combination will look crumbly, however it ought to stick collectively when squeezed between your fingers).
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End up dough. Divide in half, and form every half right into a disk. Wrap tightly in plastic wrap, and refrigerate for at the least 2 hours. Dough could also be refrigerated for as much as 3 days or frozen for as much as 2 months.
