lavender lemon hand pies

March 14, 2021/

in love with these darling lavender lemon hand pies!

Happy Pi Day!

As you know, I’m not a traditional pie gal (except for the love-of-my-life Shoofly pie), but it IS Pi Day so here we are.

And what could be more lovely sounding with spring approaching than a lavender lemon hand pie I say?

Nothing.

Easy as…………well, you know. I used what I had on hand so feel free to swap/add/delete as you see fit. This is an easy one.

I used both lavender and lemon essential oils to boost the flavors of the fillings here, and this recipe is a great example of how versatile oils can be.

Lavender buds are costly and impractical to have just lying around, but Lavender oil – with its many, many uses – is something I always have on-hand as it helps with:

*sleep

*calm

*hair

*skin

*minor cuts and burns

And Lemon oil? One of the loves of my life. I diffuse it constantly, put it in my water for flavor/detox/curb sugar cravings, boost all of my cleaning products and use it in baking and cooking all the time. Lemon oil is extracted from the rind, not the juice so you get all the nutrients with none of the citric acid (which can be troublesome for both tooth enamel AND sensitive tummies).

So have at it this Pi Day – what are you making?

Lavender Lemon Hand Pies

small container (about a cup) of blackberries – fresh or frozen; you can substitute with any other berry
1/2 cup sugar, divided
2 tablespoons water
1 tablespoon cornstarch
2 drops Lemon essential oil
2 pie crusts, homemade or store bought
2 ounces cream cheese, at room temperature
1 large egg yolk
2 drops Lavender essential oil
egg wash made from 1 egg beaten with 1 tablespoon water
raw sugar for sprinkling

Combine the berries with 1/4 cup of the sugar in a small saucepan over medium heat. Whisk the cornstarch and water in a small bowl. When the berries come to a simmer whisk in the cornstarch mixture and cook for 5 – 10 minutes, till the berries just start to break down. Remove from heat, stir in the Lemon oil and let cool.

Pre-heat the oven to 400 degrees; line a baking sheet with parchment paper.

Cut 3 – 4″ circles from the pie crusts, re-rolling the scraps till used up (I got about 12 circles from each crust, using a 3″ cookie cutter, for a total of 12 pies). Place half the circles on your prepared baking sheet.

Beat the cream cheese with the remaining 1/4 cup of sugar till smooth. Beat in the egg yolk and Lavender oil.

Scoop some of each of the berry and cream cheese fillings on half the dough. Top with the remaining dough circles, crimping with a fork to seal. Brush with the egg wash, cut slits in the tops and sprinkle with the raw sugar. Bake for about 10 minutes or till golden brown. Transfer to a wire rack to cool.

(print this recipe)

This delicious recipe brought to you by Sheri Silver
https://sherisilver.com/2021/03/14/lavender-lemon-hand-pies/

Any suggestions made on this blog are very specific to Young Living essential oils and should not be used with oils from another source. Statements made on this website about Young Living Essential Oils have not been evaluated by the FDA. These products and information are not intended to diagnose, treat, cure or prevent any disease. Anyone suffering from disease or injury should consult with a physician. If you are currently on medication, please do not stop.

About the author

Sheri Silver

Sheri Silver is a New York-based food photographer and recipe developer who has been cooking and baking for over 30 years. She works with brands, authors and restaurants to create recipes that are as beautiful as they are foolproof - and every recipe on this blog has been made, tweaked and eaten in her own kitchen.