Blackberry Hand Pies

Blackberry Hand Pies

Have you ever been so in love with someone that you fail to notice their waning youth? They age and change, a little extra weight around their middle or a bald spot that continues to grow, and yet, in your eyes, they’re the same as when you met. That’s how I saw Sedona. On this trip, I finally grasped that Sedona today is not the Sedona I fell for over 20 years ago. Although I’ve visited over the years, I ignored its subtle transformation. To me, it was still the quirky little town nestled in majestic orange spires of incomparable beauty. Until this visit, I refused to notice the town changing, growing. Roads that were once dirt are now paved, the funky downtown has become a row of mini malls and chic shops, There a roundabouts everywhere to alleviate the traffic (there’s traffic!), and houses have sprouted on cliff-sides where before there were none. Too many cars, too many tourists. I’ve overlooked these changes, not wanting to admit my former Sedona is altered, polished, accessible. It’s still breathtaking, I confess, and anyone who didn’t know the Sedona of before would surely delight in its charms. I’m reminded that we can never really go back, though, can we?

Stainless Water Bottle as Rolling Pin

Cabin Improvisations – water bottle as rolling pin.


Blackberry Hand Pies

Flaky pastry surrounds plump, juicy blackberries. These pies required another cabin improvisation – using a stainless steel water bottle as a rolling pin.

Ingredients

  • 2 2/3 cups all-purpose flour
  • 1 teaspoon salt
  • 2/3 cups canola oil
  • 6 Tablespoons whole milk
  • 12 oz. blackberries
  • 2 Tablespoons sugar
  • 2 Tablespoons cornstarch
  • ¼ teaspoon cinnamon
  • ¼ teaspoon lemon zest
  • 1 egg, beaten

Directions

  1. Preheat oven to 350 degrees. Combine flour and salt together in a medium bowl. Combine oil and milk in a measuring cup. Add oil mixture to flour and combine with a fork until dough forms a ball. Cover and set aside.
  2. Combine blackberries, sugar, cornstarch, cinnamon and lemon zest. Set aside. Divide dough into two equal portions and roll each portion out into a 12” x 12” square between two pieces of waxed paper. Cut each 12” square into 4 equal squares (you should have 8 squares).
  3. Arrange about 10 blackberries on bottom half of each square and fold over top half, covering blackberries. Crimp sides with tines of a fork, cut 2-3 small vent holes for steam in each pie and brush with beaten egg.
  4. Carefully transfer pies to sheet pan and bake until golden, 25-30 minutes. Cool slightly and enjoy.

Boynton Canyon

Boynton Canyon, Sedona, AZ

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