Rustic Rye Hand Pies from the Magic Oven

Combine all the dough ingredients in a bowl, mix with a spoon, and then knead by hand until smooth. You should end up with a fairly firm dough that doesn't stick to your hands. Form it into a ball, wrap in plastic wrap, and let rest for about 20 minutes while you prep the filling.

Peel the apple, cut it into quarters, and remove the core. Cut each quarter into three wedges and slice them crosswise into thin pieces. Add sugar and toss to combine.

Mix the berries with sugar and starch so the starch is evenly distributed. Frozen berries do not need to be thawed.

Divide the dough into 10 equal pieces, shape each into a ball, and roll out into a thin round about 10 cm in diameter. Spoon a generous tablespoon (40 g) of filling into the center of each circle. Pinch the edges to form a little pastry basket. If the filling tries to escape while shaping, pinch one side shut before adding the filling. Make sure the dough doesn't tear anywhere.

Place the pies on a baking sheet lined with parchment paper. Bake in a preheated oven at 200 °C for 15-20 minutes.