What a loosah. I can't seem to get my act together and blog this week! Monday I was all set to share my second post in my Cookin' My Way Across America series. Seriously Carrie get in the game..... it's only week two! 48 states to go...
This week I am featuring my neighboring state, Maine. The home of fresh lobster and wild blueberries. Being that I live only 30 minutes from the state line, NH is known for much of the same food as Maine. Wild blueberries are probably my favorite part of summer where we live now. Our property is loaded with the low bush berries. When walking on the outskirts of our property line you need to watch where you step because these berries are everywhere! They are so tiny, but packed with so much more flavor than the larger high bush variety of blueberries. Just check out the size difference below. On the left is a wild berry I picked in the summer months and on the right is a blueberry bought from a local farm from their high bushes.
Because they are so small and hard to spot I don't often pick enough where I can bake large amounts of anything. If I want to make something that calls for any amount of fruit, like a pie. I buy Wyman's Wild Maine Blueberries. As much as I do love picking my own berries.... it is much more convenient to purchase these quality frozen berries.
These hand pies are so easy to make, I use my own homemade butter pie crust, and fill each hand pie with blueberry preserves made from Wyman's Wild Blueberries and a dollop of mascarpone cheese.
Lucky for me my mother owns a small canning company that offers a blueberry preserve made using Wyman's berries and New England maple syrup. If using a pre made crust these pies can be whipped up in under 30 minutes.
Wild Maine Blueberry and Cream Hand Pies
1 double pie crust
1 cup wild blueberry preserves
8 oz room temperature mascarpone cheese
1 beaten egg
2 tbs raw sugar
Roll each pie crust out to be 1/4-1/8 of an inch thick. Cut 3-4 inch circles out of each crust.
In the center of half of your circles dollop a couple spoonfuls of cheese and blueberry preserves. Top each pie with a second crust and pinch the edges shut. You can also do this by using a floured fork.
Place each hand pie on a parchment paper lined cookie sheet. Using a pastry brush, brush each pie with your beaten egg, sprinkle with raw sugar and cut 3 small "vents" in the center of each pie.
Bake at 350 for approximately 15-20 minutes or until the crusts are golden.
Looking for some other Maine inspired recipes? Check out these oldies from my blog below!
Lobster Mac n' Cheese
Lobster Salad Roll
Whole Wheat Banana Blueberry Muffins
Blueberry Peach Cobbler Bars
Blueberry Orange and Almond Pancakes