Strawberry Peach Hand Pies

Monday, September 30, 2013 1 0

I had a surplus of quickly-going-bad strawberries hanging around in my fridge, as well as one past-its-prime peach. I’d been trying to think of what I could bake them up into and knew I didn’t want to go the easy route and bake a crisp, because I am crisp-ed out! I have probably made about 10 crisps over this summer, and while they are delicious and easy, I just need to lay off the crisps for a while.

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And so, a quick google around the ol’ winternet brought me upon this recipe for Hand Pies. It was a rainy Saturday, I didn’t have to go anywhere, so all the better for fiddly pastry recipe. {And I say fiddly in the best sense of the word – only meaning that this recipe is a wee bit more time-consuming than the tried-and-true-crisp.}

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Strawberry Peach Hand Pies

{ adapted from this recipe }

{ disclaimer: I know it sounds like there are a lot of steps to this recipe BUT if you have an hour or two to kill on a rainy day, it is perfect. And pie that can be eaten with your hands? Takes snacking to a whole new level. }

Pastry

2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup (16 tablespoons) cold unsalted butter
1/2 cup cold sour cream

Filling

2 cups fruit (I used strawberries and peaches)
1/4 cup sugar
1 tablespoon Gelatin
2 teaspoons lemon juice

Glaze topping

1 large egg, beaten
coarse white sugar, for garnish

Directions

1) To make the dough: Whisk together the flour, salt, and baking powder. Add the butter, working it in to make a coarse/crumbly mixture. Leave most of the butter in large, pea-sized pieces. {Or just throw everything into your food processor, like I did, and voila!}

2) Stir in the sour cream; the dough won’t be cohesive. Turn it out onto a floured work surface, and bring it together with a few quick kneads.

3) Pat the dough into a rough log, and roll it into an 8″ x 10″ rectangle. Dust both sides of the dough with flour, and starting with a shorter end, fold it in three like a business letter.

4) Flip the dough over, give it a 90° turn on your work surface, and roll it again into an 8″ x 10″ rectangle. Fold it in three again.

5) Wrap the dough, and chill for at least 30 minutes before using.

6) To make the filling: Combine all the ingredients in a saucepan set over medium heat. Cook until the mixture starts to thicken, about 5 minutes. Transfer the cooked berries to a bowl and let cool to room temperature.

7) Preheat the oven to 425°F; place a rack on the middle shelf. Line a baking sheet with parchment paper.

8) To assemble the pies: Roll the dough into a 14″ x 14″ square. With a straight edge and pastry wheel, or a 3 1/2″ square cutter, cut out sixteen 3 1/2″ squares.

9) Divide the filling among eight of the squares, using about a heaping tablespoon for each. Brush some of the beaten egg along the edges of each filled square.

10) Cut a vent into the each of the remaining eight squares, using a decorative cutter of your choice.

11) Top each filled square with a vented square, and press along the edges with the tines of a fork or a pie crust crimper to seal.

12) Brush the top of each pie with the remaining beaten egg, and sprinkle with sparkling sugar. Transfer the pies to the prepared baking sheet.

13) Bake the pies for 18 to 20 minutes. Remove them from the oven, and let cool for 20 minutes before serving.

Yield: 8 hand pies. {I got 10 and a few messy weirdly-shaped ones to use up the rest of the dough.}

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1 comment

1 Comment
  • mydearbakes
    September 30, 2013

    You have such a fabulous looking bake! Wonderful! =)

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