Hand Pies Recipe

• servings: 8 servings
• active time: 5 minutes
• total time: 25 minutes

Ingredients

12 ounces all-purpose flour

1/4 teaspoon salt

6 ounces cold unsalted butter (cut into cubes or grated)

1 large egg

1 ounce ice cold water

16 ounces fresh or frozen fruit (apples, peaches, blueberries, strawberries etc)

2 Tablespoons lemon juice (you can use more or less to your taste)

6 ounces water (or juice that complements the flavor of the fruit)

1 ounce unsalted butter

2 ounces sugar (white or brown)

1/4 teaspoon salt

1 ounce ClearGel (or 1/2 ounce cornstarch)

1 ounce water

4 ounces powdered sugar

1 Tablespoon lemon juice

Directions

For the hand pie dough

Place flour, salt, and cold butter pieces into the bowl of your stand mixer and blend on low until mixture resembles coarse sand.

Add in your egg and just enough water to bring the mixture together

Press into a disk and wrap with plastic wrap. Chill for one hour.

For the fruit filling

Prepare your fresh fruit by chopping into small cubes (if needed) or use frozen fruit. No need to defrost.

Place your fruit and butter in a large saucepan over medium-high heat until the butter is melted and bubbling.

Add in your water (or juice), sugar, lemon juice, and salt and mix until combined. Bring to a simmer.

Combine your ClearGel with your water and whisk to make a slurry. Pour into your simmering mixture and mix for 1-2 minutes to cook the gel. If you're using cornstarch, you only need to cook until it's clear.

Remove from the heat and let the mixture cool.

How to make hand pies

Preheat your oven to 400ºF and line a large sheet pan with parchment paper

Let your dough stand at room temperature for 15 minutes to let it soften a bit

Dust your surface with flour. Begin by pressing your dough with your rolling pin to start flattening it.

Roll your dough out to 1/8 thick or about the thickness of a cake board. Thinner than you think. Thinner dough results in a crisper, crunchier crust for your hand pies.

Cut your dough into 6" circles. I used a 6" cake board as a template or you can use a 5" circle cutter if you want smaller hand pies.

Fill your 6" hand pie with 3 tablespoons of fruit filling (5" circles take 1 heaping Tablespoon). Do not overfill.

Brush the outside edge with egg wash (one egg whisked with 1 tablespoon of cold water)

Fold the hand pie over and crimp with a fork to seal well

Use a knife or fork to make some vents on top

Brush the hand pies with more egg wash and place them onto a sheet pan lined with parchment paper. Chill for 20 minutes.

Bake for 20-25 minutes. They should be golden brown and the filling will just be starting to bubble.

Let your hand pies cool for 10 minutes.

While your hand pies are cooling, make your glaze. Just whisk the powdered sugar and lemon juice together until smooth.

Use a pastry brush to brush the thin glaze over the hand pies and enjoy!

These hand pies taste best the day they are baked but will last for three days in an airtight container in the fridge or frozen for up to 2 months.

Nutrition

• Calories: 274 kcal
• Total Fat: 4 g
• Saturated Fat: 2 g
• Cholesterol: 34 mg
• Sodium: 158 mg
• Total Carbohydrate: 54 g
• Dietary Fiber: 1 g
• Total Sugars: 21 g
• Protein: 5 g