Ingredients

The following ingredients have 14 Servings
  • 1/2 cup pineapple (Kroger crushed drained and juice retained)
  • 2 cups blueberries
  • 1/4 cup white granulated sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1 tbsp unsalted butter
  • 1/8 tsp salt (pinch)
  • 2 tbsp all-purpose flour
  • 1 egg (or egg white)
  • 1 pie crusts (Kroger Unroll and Bake )
  • 1 cup powdered sugar

Instruction

  • 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.