A sweet and soothing treat that’s as nourishing as it is nostalgic. These golden, flaky handpies are filled with a luscious blend of sun-ripened strawberries and calming Chamomile, elevated with a splash of our Black Elderberry Elixir for an antioxidant-rich and immune supportive twist. Perfectly portable and heartwarming, they’re the ultimate seasonal bite—balancing comfort, flavor, and functional herbal goodness in every delicious pocket!
RECIPE
- Prep time: 15 minutes
- Cook Time: 15 minutes
- Cooling Time: 20 minutes
- Method: baking, stovetop
- Category: snacks, dessert
- Recipe by: by Lauren May
Preserves Ingredients:
- 4 cups crushed strawberries
- 1/4 cup dried Chamomile
- 2/3 cup unsweetened fruit juice
- 3 low or no-sugar-needed pectin
- 3 Tbs Black Elderberry Elixir
Icing Ingredients:
- 1 ½ cups powdered date or maple sugar
- 1 cup extra creamy oat milk
- 1 tbs vegan butter - melted
- ¼ cup dried Chamomile
Handpie Dough Ingredients:
- 2 of your favorite double pie crusts (recipe or store bought)
- ½ cup creamy oat milk
Directions for Preserves:
Combine strawberries, chamomile, and juice in a medium saucepan. Cook until strawberries are softened and sauce has slightly thickened. This is about 10 minutes. Gradually stir in pectin. Bring mixture to a full rolling boil that cannot be stirred down. Boil hard 1 minute, stirring constantly. Remove from heat. Add the Black Elderberry Elixir in and stir to combine. Allow to cool completely. Store in the fridge for up to one week and the freezer for up to 6 months.
Directions For Icing:
Add the oat milk to a small saucepan. Heat it on medium heat until steaming but not boiling. Turn off the heat. Add the chamomile into the milk and stir to combine. Allow the chamomile to steep while you work on the hand pies.
Directions For Handpies:
Preheat oven to 375°F. Roll out your pie crusts on a floured work surface. Cut as many 3x5 rectangles as you can out of each pie crust. Place one 3x5 rectangle on a parchment paper lined baking sheet. Place about 1 Tbs of the strawberry preserves in the middle of the pie crust. Brush a thin layer of oat milk around all edges. Place another piece of pie crust on top of the other and press them together to seal all edges. You can use a fork or spoon to crimp them down. Repeat the process until you get as many hand pies as you’d like. Brush the top of the hand pies with more milk and poke a hole in the center. Bake 15 minutes or until golden brown. Allow to cool completely before icing.
To Finish the Icing:
Remove the chamomile from the milk. Add the sugar and melted butter to a large bowl. Add the infused milk in 1 tbs at a time until you have reached your desired consistency of the icing. Spread the icing over the cooled hand pies. Decorate however you’d like. Any edible pressed flowers would work well! Allow the icing to harden 1-2 hours.
