Hand Pies

Dessert
Hand pies from scratch.

Ingredients

For the hand pie dough
  • 12 ounces all-purpose flour
  • ¼ teaspoon salt
  • 6 ounces cold unsalted butter cut into cubes or grated
  • 1 large egg
  • 1 ounce ice cold water
Fruit Filling
  • 16 ounces fresh or frozen fruit
  • 2 Tbsp lemon juice you can use more or less to your taste
  • 6 oz. water
  • 1 oz. unsalted butter
  • 2 oz. sugar white or brown
  • ¼ Tsp. salt
  • 1 oz. ClearGel or ½ ounce cornstarch
  • 1 oz. water
Glaze
  • 4 oz. powdered sugar
  • 2 Tbsp. milk or lemon juice

Directions

Hand Pie Dough
  1. Place flour, salt, and cold butter pieces into the bowl of your stand mixer and blend on low until mixture resembles coarse sand.
  2. Add in your egg and just enough water to bring the mixture together
  3. Press into a disk and wrap with plastic wrap. Chill for one hour or overnight
Fruit Filling
  1. Prepare your fresh fruit by chopping into small cubes (if needed) or use frozen fruit. No need to defrost.
  2. Place your fruit and butter in a large saucepan over medium-high heat until the butter is melted and bubbling.
  3. Add in your water, sugar, lemon juice, and salt and mix until combined. Bring to a simmer.
  4. Combine your ClearGel with your water and whisk to make a slurry. While wisking, 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.
  5. Remove from the heat and let the mixture cool.
Make the hand pies
  1. Preheat your oven to 400ºF and line a large sheet pan with parchment paper
  2. Let your dough stand at room temperature for 15 minutes to let it soften a bit
  3. Dust your surface with flour. Begin by pressing your dough with your rolling pin to start flattening it.
  4. Roll your dough out to ⅛ thick (or thinner). Thinner than you think. Thinner dough results in a crisper, crunchier crust for your hand pies.
  5. 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.
  6. Fill your 6″ hand pie with 3 tablespoons of fruit filling (5″ circles take 1 heaping Tablespoon). Do not overfill.
  7. Brush the outside edge with egg wash (one egg whisked with 1 tablespoon of cold water)
  8. Fold the hand pie over and crimp with a fork to seal well
  9. Use a knife or fork to make some vents on top
  10. Brush the hand pies with more egg wash and place them onto a sheet pan lined with parchment paper. Chill for 20 minutes.
  11. Bake for 20-25 minutes. They should be golden brown and the filling will just be starting to bubble.
  12. Let your hand pies cool for 10 minutes.
  13. While your hand pies are cooling, make your glaze. Just whisk the powdered sugar and milk or lemon juice together until smooth.
  14. Use a pastry brush to brush the thin glaze over the hand pies and enjoy!

Source: Sugar Geek Show