Muscadine Hand Pies
Yields 1 dozen. Recipe is by Teresa Day.
2½ cups all-purpose flour
¼ cup brown sugar
½ teaspoon salt
½ cup cold butter
1/3 cup coconut oil or vegetable shortening
½ cup buttermilk
1 egg, beaten
1 tablespoon milk
2 cups muscadines
¼ cup water
½ cup sugar
1 teaspoon vanilla
½ teaspoon cinnamon
1 tablespoon lemon juice
1. Preheat oven to 425 F.
2. In a large bowl, whisk together flour, sugar and salt. Cut in cold butter and coconut oil or shortening.
3. Stir in buttermilk and form the dough into a ball. Chill while you make the filling.
1. Peel and seed muscadines.
2. In a saucepan, bring the skins and water to a boil. In a separate saucepan, bring the pulp to a boil. Reduce both to simmer. Cook for 8-10 minutes, stirring often.
3. To pulp, add vanilla, cinnamon and lemon juice.
4. Pour both skins and pulp into a food processor. Pulse until thick. Set aside to cool.
1. Roll out dough to 1/8-inch thick. Cut with a 3½-inch cookie cutter or rim of a glass.
2. Place 1 teaspoonful of filling in the middle of each round. Wet the rim by dipping your finger in water and running it over the edges of the crust. Press the edges together with a fork then pierce the center.
3. Place on a baking sheet lined with parchment paper.
4. Whisk the egg and milk together. Brush over pies and sprinkle with extra sugar. Bake for 10-15 minutes or until golden.