Page 23 - RW10.01.0320 MP - Magazine #24

DIRECTIONS

* Combine the chopped berries, sugar, and
lemon juice in the Rena Ware Saucepan and
simmer on medium heat for 10 to 15 minutes
* Remove from the heat, stir in vanilla extract
and allow to cool completely.

* In a medium bowl, mix together the flours,
2 tbsp of sugar, salt, and xanthan gum using
the Combination Whisk or a fork. Sift out
any lumps.

* Add the cold butter and work it into the flour
using your hands until you get a crumbly
mixture similar in texture to corn meal.
Sprinkle in cold water, 2-3 tbsp at a time, and
continue to work the dough until it comes
together into a ball. Wrap the dough ball and
refrigerate it for 15-20 minutes.
* Preheat the oven to 375°F. Line a large baking
sheet with parchment paper and sprinkle a
little almond flour on the paper. Spread the
dough out with your hands, and then use
a 3-4 inch cookie cutter to cut out dough
circles.
* Gently lift the cuts out using the Beveled
Turner and place them on the baking sheet.
Re-spread the dough scraps to make as many
pastry circles as possible. Usually, you can
get 18-20 of them depending on the size and
thickness of your circles.
* Spoon a couple of tablespoons of the berry
filling on a dough ring and fold, then press
down with a fork to crimp and seal the edges.
* Brush the edges of the pies with almond milk
or any kind of milk you have one hand. This
helps create that golden color.

* Gently use a knife to cut 1-2 steam vents into
the top of each hand pie so steam releases
during baking. Bake 14 minutes or until the
pastry is a light golden brown. Allow to cool
for 10 minutes before serving.

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