Couldn't be any more excited about this giveaway.
I've done a number of Lucky Leaf giveaways that include a package of goodies for myself and in turn, I bake up a recipe using the Lucky Leaf products and basically write a review. So whether I like their pie fillings or not, you guys are getting the honest truth. Fortunately, I've fallen head over heels for their pie fillings and will [most likely] never use another brand again. They got me hooked.
Well for this giveaway, one of you is getting my most favorite package to date but also have a chance to enter the Lucky 13 Recipe Contest!
Without getting into too many of the details [who needs those?], the Lucky 13 Recipe Contest basically entails using [at least] one can of Lucky Leaf's pie fillings, the entire recipe must only take one hour, and...that's it! Just come up with something creative and fun using their scrumptious product and YOU could win the grand prize of of $2,500! I'd say that's a hefty payment for a pan of bars. Or whatever it is you decide to make.
Unfortunately, I didn't read closely enough about the one hour limit, so this here Flakey CranApple Hand Pie recipe won't be making it into the contest as planned. Dang it. Because I'm really excited about these.
One could always use a store-brought pie crust to cut the prep time. But to substitute for the homemade, flakey crust recipe I have here just wouldn't be the same. The shining star [in my humble opinion] couldn't be replaced by Pillsbury. Sowwy.
I realize this comparison is probably a baking sin and Laura from Tutti Dolci [source of the original recipe] would cringe if she read this, but for relatable purposes I'm going to say it. The crust and filling combination of these hand pies strongly resembles a gourmet Toaster Strudel.
Gah, I'm sorry. I said it. But who hasn't had one of those stuffed pastries?! And dang it, they're good!
But these hand pies are even better. Not even on the same level actually. But the flaky, peel-away-layers reminded me of those breakfast treats [minus the icing]. So I had to say it.
And now that I've spurred your creativity, get in that kitchen and bake up some goodies with Lucky Leaf pie fillings! Oh, but you don't have any pie filling, you say? Well then!
Enter a comment below telling me what you would bake up for the contest [if you were to enter] and I'll choose a random winner that will receive a Lucky Leaf package containing a can of Lucky Leaf pie filling, a ceramic pie bird, a recipe card, and and two pie slice boxes with forks.
So get thinkin' and commentin', you have until December 2nd, to enter my contest as well as the Lucky 13 Recipe Contest.
Happy baking! .
- These hand pies are best the day they are made, but just keep them tightly covered when you're not snackin' on them and they'll keep for a good number of days.
Adapted from Tutti Dolci
Flakey Pie Crust:
1 c. cold unsalted butter, divided
1/2 c. buttermilk
2 c. flour
1/2 c. whole wheat flour
1 tbsp. sugar
1 tsp. ground cinnamon
Large pinch of nutmeg
1 tsp. salt
3 to 4 tbsp. cold water
1 (21 oz.) can pie filling (your choice)
1 large egg
1 tbsp. water
- In a small bowl, grate 1/2 cup of butter. Cut the remaining 1/2 cup of butter into cubes and place in small bowl as well [keeping separated]. Place in freezer for 15 minutes to chill as well as buttermilk.
- In a large bowl, whisk together flour, whole wheat flour, sugar, cinnamon, nutmeg, and salt. Sprinkle cubed chilled butter over flour mixture and cut in butter using a pastry blender or fingertips until the biggest pieces are the pea-sized. Fold in grated butter. Drizzle buttermilk over mixture and using a spatula, gather dough until it forms clumps. Add tablespoons of water, one at a time, and gently knead dough to form a ball. Wrap dough in plastic wrap and flatten slightly to form a disc. Refrigerate dough for 1 hour or up to 2 days.
- Heat oven to 400°F. Grease two baking sheets with nonstick cooking spray or line with parchment paper. Whisk egg yolk and water in a small bowl to create an egg wash; set aside.
- On a lightly floured surface, roll out half of the dough to 1/8-inch thickness, rotating dough after each stroke.
- Use a pastry wheel [or cookie cutter] to cut out 2-inch squares. Place half of the squares on the prepare baking sheet and brush with egg wash. Place one scant teaspoon of pie filling onto crusts. Cut two slices into the remaining crusts and use to top the pies. Seal edges with a fork. Brush tops with egg wash and sprinkle with turbinado sugar. Repeat with scraps and remaining half of dough.
- Bake 16 minutes or until pies are puffed and golden. Transfer to wire rack to cool. Repeat steps with scraps and remaining half of dough.
Yield: 2 dozen hand pies