Blackberry Peach Turnovers (Hand Pies)
You’ll be amazed at how easy it is to create these impressive Blackberry Peach Turnovers! This easy turnover recipe uses puff pastry and fresh fruit. It’s so easy!
My grandparents owned a farm in the south central part of Missouri, and we visited about one weekend a month. My grandparents passed while I was still in school, and their land has long since been sold, but my time on their farm and sweet treats like these Blackberry Peach Turnovers fill my childhood memories.
Many of my memories revolve around things that just didn’t happen in the city. And the lion’s share of them are food related!
My grandma had a cellar stocked full of preserved and pickled fruits and veggies. She used “whole food” before it was cool. They raised chickens, and I got to gather little brown eggs, then chase the chickens around.
One time, my Grandma set out to butcher a chicken, and I watched in horror as the chicken ran around the yard sans head. A huge lesson on the circle of life, for sure! I caught crawdads and bluegill in the creek, and gigged frogs with my cousins. The small things in life were magical.
Every summer, my Mom and Grandma set my little hands to work picking blackberries. I would pick wild blackberries by the bucketful until the thorns had gotten the best of me. You see, the juice was always worth the squeeze.
I knew those blackberries would be made into things I loved like these blackberry hand pies.
Pie. Cobbler. Preserves. Totally worth it.
Everybody loves pie, but I don’t feel like pie fits the modern party very well. In the age of cupcakes, cake balls, and all other manners of hand-held treats, sitting down with a pie plate and a fork doesn’t fit.
These mini, hand-held pies allow for minimal fuss, no cutting and no utensils! A little slice of my childhood, just for you.
Recipe Substitutions and Additions
- Feel free to use pre-made pie dough or homemade pie crust instead of the puff pastry.
- Add a hefty pinch of pumpkin pie spice to the hand pie filling for extra warm flavor.
- Any type of berry works! Substitute blueberries or raspberries for the blackberry pies.
- Sprinkle the top with coarse sugar for extra crunch and flavor.
- Use all blackberries instead of peaches for a 100% blackberry pie filling.
- Add a bit of lemon zest to the filling for extra citrus flavor.
- Feel free to bake on parchment paper for each cleanup.
How to Make Turnovers
Use a juice glass to cut out rounds of puff pastry.
Mix up the fresh fruit with sugar, flour, lemon juice and almond extract.
About 1.5 tablespoon of filling does the trick.
Dip the tines of your fork in egg wash before you seal.
Brush tops of pies with beaten egg before baking.
Cut an “X” in the top to vent!
Blackberry Peach Turnovers (Hand Pies)
You'll be amazed at how easy it is to create these impressive Blackberry Peach Turnovers! This easy turnover recipe uses puff pastry and fresh fruit. It's so easy!
Ingredients
For the filling:
- 1 cup fresh blackberries
- 1/2 cup fresh peaches, peeled, diced
- 1/3 cup sugar
- 2 tablespoons flour
- 1.5 tablespoon lemon juice
- 1/8 teaspoon vanilla extract
- pinch of nutmeg
For the crust:
- 2 puff pastry sheets, thawed
- 1 egg white from one large egg, whisked and beaten
- sugar, to sprinkle on top of pies
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a mixing bowl, make the filling. Combine blackberries, peaches, sugar, flour, lemon juice and almond extract.
- On a floured surface, gently unfold one puff pastry sheet. Press inner folds to reattach if necessary.
- Flour the rim of a juice glass. Press into puff pastry sheet and turn the glass back and forth to cut a circle out of the pastry sheet. This yielded about 3'' round circles for me.
- Continue until 12 circles have been cut from the sheets.
- Place 6 circles on greased baking sheet, with at least one inch in between the circles.
- Fill each circle with 1 to 1.5 tablespoons of blackberry mixture, mound in middle of circle. Top with another puff pastry circle, and then press the edges together with fingers. Seal edges with tines of fork dipped in whisked egg. Cut a cross in the top of the pie to allow for venting.
- Gently brush top of mini pies with whisked eggs and a dusting of sugar.
- Bake at 350 degrees for 15 minutes. Begin checking on pies around 10 minutes to ensure they don't over bake.
- Once portions of the pies start turning light brown, they are done.
Notes
- Filling these pies with the right amount of filling can be tricky. 1 tablespoon isn't quite enough, but at 1.5 tablespoons, you will have to do some stretching to get the filling to fit. Remember that the blackberries will cook down some, so I think it's better to slightly over stuff the hand pies if you can.
- Do some experimenting on the ingredients, you really can't go wrong with these!
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Have you ever frozen these?
Hi Marti! I have not, but I think they’d do fine in the freezer.
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I totally need to get on this hand pie thing. I’m always dying to eat them! Love the peach and blackberry combo! Pinned!
These are gorgeous, Michelle! I’ve never made hand pies before, but I think these would be an excellent place to start!
Thanks Ashlyn! They’re so much easier than they look.
Michelle, these look fabulous!!
These mini-pies sure look scrumptious and love that they are a breeze to make! A must-try for me! Yum!
These look insanely delicious! Pinned!
Thanks so much Krista!