Add more to get Free Shipping!
Your order qualifies for Free Shipping!

Your Shopping Cart

cart empty

This store requires javascript to be enabled for some features to work correctly.

Blackberry Fennel Handpies

Blackberry Fennel Handpies

Blackberry Fennel Handpies

with Halo Top Pistachio Ice Cream
(Makes 6 pies)

Pie Dough:
1/2 Cup Almond Flour
3/4 Cup AP Flour
1 stick Unsalted Butter
2 oz. Soda Water Chilled
In a food processor combine flour and cold butter until butter resembles pebbles. Incorporate water being sure not to over mix. Empty contents into a mixing bowl and finish combining the dough by hand. Wrap in plastic and refrigerate for 1 hour or more.

1 cup Finely Chopped Fennel
10 pcs. Blackberries
1/4 Cup Brown Sugar
In a small sauce pan or skillet combine all ingredients over medium high heat until fennel is soft and the liquid turns to a syrup consistency. Refrigerate for 1 hour or more.

1 Tbls Shelled Pistachios
1 T Salted Pumpkin Seeds
1 T Brown Sugar
Combine all ingredients in the food processor and mix until a fine crumb.

Preheat the oven to 375 degrees. Roll out the dough and cut away 6 circular pieces about 4" in diameter. Evenly distribute the filling among the pie shells. Fold each shell over in half crimping the edges together, first by hand, then with a fork. Place on a baking sheet and put in the oven. After 10 minutes, rotate the pan to ensure even cooking. Cook for another 5-10 minutes or until golden brown. Remove from the oven and allow to cool for 5 minutes or more. To serve, top with powdered sugar, fresh blackberries, pistachio crumb and Halo Top Pistachio Ice Cream. Enjoy! 

Recipes from the Tilit test kitchen

Blackberry Fennel Handpie from the Tilit test kitchen

Leave a comment