Berry Mini Hand Pies (Keto, LowCarb, Dairy Free)


The base to these is my everything dough- a dough I literally use on everything!

I think you will appreciate the versatility of being able to use it not only in so many applications but also to make it sweet as well as savory.

In this case, I opted to add in sweetener and also almond extract but you can substitute with vanilla if you do not have that on hand.

I used a muffin top pan. This is just perfect to get the right amount of depth per pie for filling.


Raspberry/Blackberry Hand Pies


Ingredients:


Dough

3 cups almond flour

9 tablespoons coconut flour

3 tablespoons baking powder

1 tablespoon cinnamon

2 tablespoons xanthan gum

5 tablespoons granulated sugar substitute of your choice (I used Pyure)

1/4 teaspoon salt

2 tablespoons apple cider vinegar

3 tablespoons water

3 tablespoons almond extract

3 eggs, whisked


Fruit Filling:

9 oz frozen blackberries

9 oz frozen raspberries

1/2 cup (upwards to 1 cup) granulated sugar substitute (I used Pyure)

1 zest of lemon

2 tablespoons lemon juice


Egg Wash:

1 egg

3 tablespoons water Whisk together and set aside


Directions:

For the dough, combine all dry ingredients in a bowl and set aside. In a food processor or blender, combine the water, apple cider vinegar, eggs, and almond extract. Blend well. Pour into the dry ingredients and mix with your hands. Keep mixing until all ingredients are incorporated. Roll the dough into a ball, cover with saran wrap and refrigerate.


In the meantime, preheat your oven to 350 degrees Fahrenheit and grease your muffin top pan, set aside.


To prepare the fruit filling, add the blackberries and raspberries into a pot on the stove and cook over medium heat. As they begin to defrost, add in the lemon zest and lemon juice.

Cook down until berries are soft. Pour into a food processor, add in the sweetner and pulse until berries are pureed. Taste test, add additional sweetener if desired. Mixture should be quite thick.

Set aside and allow to cool.


Remove the dough from the fridge and unwrap. Pinch of approximately 2" sized balls of the dough and palce in individual muffin top compartments. Flatten them out wiht your palm slightly. I used a small glass mason jar (greased the bottom) to push down into the dough at this point and create an indent for the fruit filling. Brush each "pie" with the egg wash. Bake for 25 minutes. Allow to cool before removing.


Spoon the fruit filling into each individual cavity


Feel free to top with sliced almonds in addition, or even some sugar free chocolate chips!



Makes 18 mini pies filled with 1 oz each of the berry filling