Blackberry Hand Pies with Jar-Whipped Lavender Cream
Epicurious Editor
This recipe, developed by Melissa Mullins of New York, N.Y., was the winning entry in the 2008 Redwood Creek Wines Campfire Classic cooking contest.
To make sure that all her ingredients stay fresh while cooking outdoors, Melissa always packs in plastic bags that stay sealed and makes sure to prep and measure out everything before hand so they can be easily transported.
ingredients
- 2 pints fresh blackberries
- Nutmeg
- 1/4 to 1/3 cup raw organic sugar
- 1/4 unbleached flour
- For basic pie crust:
- 1 3/4 cups unbleached flour
- 1/4 cup Jungle brand shortening (available at Whole Foods)
- 1/4 cup ice cold water
- For whipped cream:
- Whipping cream
- 1 tablespoon lavender
- 1 heaping tablespoon honey
- Non-stick spray
- Materials:
- Tinfoil
- Ice water
- A small cooler with ice
- Reusable bag
- Plastic wrap
- A grill that can be placed over the embers
- Tongs
- Small sharp knife
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