Christmas Tree Berry Hand Pies
Create a festive holiday treat that will delight both young and old. These Christmas tree berry hand pies are just the right size and are perfect for your holiday dessert spread. Serve them alone or with a scoop of vanilla or eggnog ice cream.
- 2 cups mixed Driscoll's Berries (blackberries, blueberries and/or raspberries)
- 1/3 cup plus 2 tablespoons sugar, divided
- 2 tablespoons quick-cook tapioca
- 1 package (14.1 ounces) ready-made double pie crust (2 rounds dough)
- 1 large egg
- 1 tablespoon milk
- 2 teaspoons ground cinnamon
Preparation time 20mins
Cooking time 50mins
Set berries in a colander over a large bowl. Lightly mash berries with fork, allowing juices to drain into bowl below. Let sit 15 minutes, stirring every 5 minutes.
Heat oven to 350°F. Line rimmed baking sheet with parchment or silicone baking mat.
Place berries in a medium bowl, discarding drained juices (or reserving for alternative use such as a smoothie, salad dressing, lemonade). Gently stir in 1/3 cup sugar and tapioca.
Unroll one round of pie dough on lightly-floured surface. Using a medium-large Christmas tree cookie cutter with tip pointed toward center of round, cut out 6 portions of dough and place on prepared cookie sheet. If you don't have the right size or shape of cookie cutter, simply cut round into six wedges as you would with a pizza, using a sharp knife or pizza cutter, and trim bottoms to create tree stumps). Cut scraps into star shapes with small star cookie cutter.
Spoon berry filling onto center of each tree shape, leaving ½-inch border around dough. Beat egg with milk and brush egg wash on border, creating a layer of "glue" for attaching the upper crust.
Unroll second round of dough onto cutting board and cut out six more trees shapes of dough. Gently roll each tree with a floured rolling pin making top crust shapes slightly larger than the bases, allowing tops to stretch over berry filling and stay aligned with lower crust.
Using a ravioli cutter or sharp knife, cut a few steam vents in centers of trees to look like garland (You can also accent them with some round holes removed with a plastic drinking straw to look like ornaments).
Lay top crusts over bottoms and, using the tines of a fork pointed downward at 45° angle to mimic direction of tree branches, crimp all around the trees to seal.
Combine remaining 2 tablespoons sugar with cinnamon. Brush pies with remaining egg wash and dust with cinnamon sugar.
Bake pies 20 to 30 minutes or until golden brown. (Don't be discouraged if some juices bubble over. Once cool, such overflows clean up easily.) Let pies cool slightly on pan before transferring to cooling rack.
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