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.
Filling:
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.
Crumb:
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!
