These Almond Butter and Jelly Hand Pies are a fun way to put a spin on a traditional PB&J!
Have you ever had a food epiphany that changed your life? Yeah, same here.
When coming up with new recipes, I often think about how I can combine two classic recipes, or change one classic recipe into something else, or use traditional flavors in a different way. These Almond Butter and Jelly Hand Pies are a perfect example of that.
They’re a combination of peanut butter and jelly and pie, but I’ve switched out the peanut butter for almond butter. Oh, and they’re sort of like empanadas, which are always good. It’s like a lunch and a snack and a dessert all in one. Have I arrived in heaven?
Being that it’s November, you’re probably expecting a normal, round, larger pie. Hey, we will definitely be serving pies galore on our Thanksgiving dessert table (which is the most important table in the history of table). But why not make them handheld? If something is handheld, you can eat more of it, right? That’s how math works. It just is.
I loved the almond flavor in these from my Barney Butter smooth almond butter. Another fun way to utilize almond this season is to use Barney Butter’s brand new almond flour! Along with chickpea flour, almond flour is my favorite flour to use when baking a gluten-free recipe. This stuff is as natural as it gets – raw blanched whole almonds that have been ground into a fine powder. Perfect for any dessert, especially pie crust!
To make these hand pies as simple as can be, I opted for store-bought crust. If you’re looking to impress your family and friends with homemade pie this year, I recommend Barney Butter’s almond flour to use in your crust.
This post was sponsored by Barney Butter. As always, the opinions, recipe, and photos, are all my own. Thank you for your continued support.
- 2 store bought pie crusts
- Tbs almond butter
- Tbs jelly of preference (I used strawberry)
- 2 eggs, scrambled
- Preheat your oven to 350 degrees.
- Add flour to a working surface and place pie crust on top. Use a floured rolling pin to roll out a bit.
- Use a large mug or small bowl to cut out circles from the pie crust. Set aside on a greased baking sheet.
- Spoon 1 tsp almond butter on each pie crust circle. Then, spoon 1 tsp jelly on each.
- Fold one side of each circle over to cover the other and equally align with the edges.
- Use a fork to press down around each side to ensure each of them are closed. It’s okay if you have some jelly or almond butter leaking out.
- Take a cooking brush or your finger and dip in the egg wash. Brush each pie crust with the egg wash.
- Place in the oven and bake for 10-11 minutes.