Blackberry Hand Pies

• 2 cups blackberries (3/4 lb)
• 1 large golden delicious apple, peeled and coarsely grated
• 2 tablespoons semolina flour
• 1 teaspoon semolina flour
• 1/4 teaspoon cinnamon
• 8 tablespoons sugar
• 1 pastry for double-crust pie
• 2 tablespoons milk or 2 tablespoons soymilk

1. Cook blackberries, apple, semolina flour, cinnamon & 6 tablespoons sugar in a saucepan over medium heat, stirring frequently, until mixture just boils and is thickened, about 8 minutes. Allow to cool.
2. Put oven racks in upper and lower thirds of oven and preheat oven to 375u0b0F Line baking sheets with parchment.
3. Roll out half of dough 1/8 inch thick on a lightly floured surface with a lightly floured rolling pin & cut into 6 (5-inch) squares, reserving scraps. Place a heaping teaspoon of fruit filling into center of 1 square. Moisten edges of square with milk and fold into a triangle, pressing edges to seal. Transfer a lined baking sheet and press tines of fork around edges of triangle. Repeat with remaining dough and filling, re-rolling all of the scraps together once to make 12 triangles total.
4. Brush triangles with milk and sprinkle with remaining 2 tablespoons of sugar. Bake, switching position of pans halfway through baking, until pies are golden, about 40 minutes total. Transfer pies to racks to cool.

blackberries, golden delicious apple, flour, flour, cinnamon, sugar, pastry, milk

Taken from www.food.com/recipe/blackberry-hand-pies-241420 (may not work)