BLUEBERRY-MANGO HAND PIES

Blueberry-Mango Hand Pies image

No fork is required to eat these delicious hand pies that marry mango and blueberries. Bonus: You can make them ahead and freeze for later!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h30m

Yield 10

Number Of Ingredients 13

Ingredients

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2 cups fresh or frozen (thawed) blueberries
1/4 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon grated lemon peel
1 tablespoon lemon juice
3/4 teaspoon ground ginger
1 mango, seed removed, peeled and thinly sliced or 1 1/2 cups well-drained mango slices (from 20-oz jar)
1 egg
2 tablespoons whipping cream or milk
1 cup powdered sugar
2 to 4 teaspoons water
1 teaspoon almond extract

Steps:

Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. On well-floured surface, roll 1 pie crust to 15 x 10-inch rectangle about 1/8 inch thick. Cut into 5 rows by 2 rows. Repeat with second pie crust.
In medium bowl, crush 1/2 cup of the blueberries with fork. Add granulated sugar, cornstarch, lemon peel, lemon juice and ginger; stir to combine. Stir in remaining 1 1/2 cups blueberries.
Cut mango slices in half; evenly arrange slices on 10 of the pastry rectangles. Top each with heaping tablespoon of blueberry mixture, leaving 1-inch border around edges. Place remaining 10 pastry rectangles on fruit-topped rectangles; press edges firmly with fork to seal. Cut slits in top crust. Place pies on cookie sheet. In small bowl, beat egg and whipping cream. Brush over pies.
Bake 25 to 30 minutes or until golden brown. Remove from cookie sheet to cooling rack; cool at least 1 hour before serving.
In small bowl, mix powdered sugar with enough water to make thin glaze. Stir in almond extract. Drizzle glaze over pies.

Nutrition Facts : Calories 300, Carbohydrate 47 g, Cholesterol 25 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Pie, Sodium 220 mg, Sugar 25 g, TransFat 0 g