HAND PIES RECIPE
The best hand pies with endless flavor options. Bake, deep-fry or air fry! Sweet or savory. This one recipe is all you need. Apple, blueberry, lemon, peach, or cherry. The filling options are endless. Follow my tips for troubleshooting common problems and avoiding leaks and cracks.
Provided by Elizabeth Marek
Categories Dessert
Number Of Ingredients 15
Steps:
- 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.
- 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.
- 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 Facts : ServingSize 1 serving, Calories 274 kcal, Carbohydrate 54 g, Protein 5 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 34 mg, Sodium 158 mg, Fiber 1 g, Sugar 21 g
TEXAS HAND PIES
These pies are baked rather than fried, and can be filled with any favorite filling - fruit preserves, pie filling, fruit butters, etc. My son's favorite filling is Smucker's strawberry preserves. For easier preparation, I mix the ingredients in the food processor, and those instructions are given below, but you could easily mix them by hand as well. Note - the time listed does not include the chilling time.
Provided by PanNan
Categories Pie
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Add the flour, baking powder and salt to the food processor bowl. Pulse a time or two to blend. Add the vanilla, sour cream and milk. Pulse a few times to mix. Add the butter, shortening and sugar and egg, and process until the mixture is thoroughly blended and starts to pull away from the sides of the bowl and form a ball.
- Divide the mixture into 12 equal portion and form into balls.
- Refrigerate for about an hour until they're well chilled.
- Preheat oven to 375, and line a baking sheet with parchment paper.
- Flour the work surface and rolling pin. Place a ball of chilled dough on the floured surface. Roll each ball of chilled dough into a 5" diameter circle, using additional flour as needed to keep the dough from sticking to the rolling pin.
- Spread 1 1/2 tbsp filling on one half of the circle, leaving a 1/2" uncovered space around the edge of the dough. Moisten the 1/2" space all around the edge of the dough with water.
- Fold the circle of dough in half, over the filling, and crimp the edges with a fork. Prick the pies a few time with the fork tines, to allow the steam to escape while they're baking.
- Place the pies on the parchment on the baking sheet, and bake in the pre-heated oven for about 20 minutes, or until they're light brown.
- Place the pies on a cooling rack until room temperature. Sprinkle with confectioner's sugar before serving.
Nutrition Facts : Calories 311.8, Fat 9.4, SaturatedFat 4.2, Cholesterol 27.4, Sodium 181.2, Carbohydrate 53.4, Fiber 1, Sugar 27.2, Protein 3.6
APPLE HAND PIES
These hand pies, also known as turnovers, look too perfect to be homemade. Any of your favorite pie fillings, both sweet and savory, will work. I hope you give this easy technique a try soon. Enjoy!
Provided by Chef John
Categories Desserts Pies Apple Pie Recipes
Time 1h15m
Yield 4
Number Of Ingredients 11
Steps:
- Line a baking sheet with a silicone mat or parchment paper.
- Cut peeled and cored apples into quarters, cut each quarter into 3 wedges, and cut wedges into chunks.
- Melt butter in a large skillet over medium heat; let butter brown to a light golden color and until butter smells toasted, about 1 minute. Stir apples into hot butter; sprinkle with salt, white sugar, and brown sugar. Cook and stir apple mixture until apples are softened, about 5 minutes. Mix in cinnamon and water; continue cooking until apples are soft and sticky, 1 to 2 more minutes. Spread apple filling onto a plate to cool.
- Preheat oven to 400 degrees F (200 degrees C).
- Form a dough piece into a ball, place on a floured work surface, and roll into a circle about 8 inches in diameter. Spoon 1/3 to 1/2 cup apple filling in the center. Fold dough over filling, leaving about 1 inch of dough on the bottom side visible below the top side. Gently press dough closed around filling, using your fingertips.
- Fold the overhanging bottom part of the dough up over the top edge, working your way around the crust, and pinch the overhang tightly to the top part of the crust.
- Crimp the edge tightly closed, pinching a little bit of dough with the thumb and forefinger of one hand and using your index finger on the other hand to push a small notch into the pinched dough. Continue pinching and notching all the way around until the crust is tightly crimped together. Repeat with remaining dough and filling. Transfer pies onto prepared baking sheet.
- Whisk egg with milk in a small bowl until thoroughly combined. Brush top of each hand pie with egg mixture and sprinkle with about 1/4 teaspoon white sugar. Cut 3 small vent holes in the top of each pie.
- Bake in the preheated oven until pies are golden brown and filling is bubbling, 25 to 30 minutes. Let cool for at least 15 minutes before serving.
Nutrition Facts : Calories 728.1 calories, Carbohydrate 82.1 g, Cholesterol 61.8 mg, Fat 42 g, Fiber 6.3 g, Protein 8.5 g, SaturatedFat 12.7 g, Sodium 753.9 mg, Sugar 31.3 g
STEAK HAND PIE
Provided by Food Network
Categories appetizer
Time 1h35m
Yield 16 hand pies
Number Of Ingredients 17
Steps:
- In a mixing bowl, combine the beef, flour and paprika. Stir to combine. Add the thyme, garlic, potato, onion and some salt and pepper. Stir to combine.
- Divide one portion of the chilled Part-Butter/Part-Shortening Easy Pie Dough into 8 equal pieces. Roll each piece of dough into a round about 3 inches in diameter. You can use a 3-inch round cookie cutter to cut each round and even the edges if you desire. Repeat with the second piece of chilled dough.
- Preheat the oven to 350 degrees F.
- Brush each round of dough with the egg wash. Divide the filling among the rounds, piling it in the middle of each round. Bring the sides of the dough up to meet the middle and gently crimp the edges down in the center. Cut 3 small slits into each hand pie to allow steam to escape. Brush the top of the pies with egg wash.
- Bake until golden brown, about 30 minutes. Allow to cool slightly before serving.
- In the bowl of a food processor fitted with the blade attachment, pulse together the flour, sugar, salt, butter and shortening until the mixture resembles cornmeal but there are still pea-sized chunks of fat.
- In a small bowl, stir together the ice water and lemon juice. Slowly add the liquid to the flour mixture, pulsing, until the dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape.
- Turn the dough out onto a lightly floured surface and divide it in half. Gently turn over each piece of dough a few times so that any dry bits are incorporated. Form each piece into a loose disk, cover the dough with plastic wrap and let it rest in the refrigerator for at least 20 minutes.
FRIED APPLE HAND PIES
These pies are perfect for people who deep-fry their turkeys on Thanksgiving. Instead of wasting leftover oil, use it for dessert! These pies can be made days, weeks, even months ahead of time and just fried up after the big meal. It'll cut down on dishes too!
Provided by Food Network Kitchen
Categories dessert
Time 2h15m
Yield 18 hand pies
Number Of Ingredients 18
Steps:
- For the pie dough: Combine the flour, sugar and salt in a food processor and pulse to combine. Add the shortening and butter and pulse until the mixture resembles coarse breadcrumbs. Add in the ice water and vinegar, 1 tablespoon at a time, and pulse until the mixture just comes together. Turn the dough out onto a large piece of plastic wrap and press into a large disc. Refrigerate for at least 1 hour.
- For the filling: Melt the butter in a large saute pan over medium-high heat and then saute the apples, stirring, until just starting to soften, 3 to 5 minutes. Sprinkle with the sugar and stir. Add the cinnamon, salt, ginger and nutmeg and cook, stirring, until some of the apples start to break apart (but most are still whole), about 4 minutes. Stir in the lemon juice and remove from the heat. Set aside to cool completely, about 30 minutes.
- Fill a deep pot halfway with oil and heat to 365 degrees F. Roll the dough out 1/8-inch thick on a lightly-floured surface. Cut out eighteen 4 1/2-inch-diameter circles, gathering and re-rolling the dough if necessary. Beat the egg in a small bowl with 1 tablespoon of water. Place about 1 heaping tablespoon of the apple filling into the center of each dough round. Brush the edge with some egg mixture and fold the dough over to make a half-moon shape. Press out the air and seal the edges with a fork. Repeat with the remaining filling and dough.
- Place 4 to 6 pies at a time into the hot oil and cook until golden brown, flipping as needed, about 5 minutes. Transfer to a paper towel-lined plate. Serve warm or at room temperature.
- Cook's Note: The pies can be frozen for up to 6 months before frying. Frozen pies will take about 8 minutes to fry. You can also refrigerate the pies for up to 2 hours before frying.
PIE DOUGH FOR HAND PIES
This pie dough is perfect for Blueberry-Cream Cheese Hand Pies
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Number Of Ingredients 5
Steps:
- In a food processor, pulse flour, sugar, and salt. Add butter, pulsing until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Add water, pulsing until dough is crumbly but holds together when squeezed (if necessary add up to 2 tablespoons water). Divide dough into 2 disks, wrap each in plastic, and refrigerate at least 1 hour (or up to 2 days).
HAND PIE DOUGH
This dough is a pleasure to work with. It comes together beautifully and is so forgiving that if it breaks or cracks, you can simply press it back together. It is also great for making crostatas or free-form tarts.
Yield makes eight 4- to 5-inch hand pies
Number Of Ingredients 6
Steps:
- Combine the flour, sugar, and salt in a large mixing bowl and stir to mix.
- Cut the butter into the flour mixture using a pastry blender or two knives in a crosscutting motion until the mixture resembles coarse meal. Work quickly so the butter remains cool and doesn't melt into the flour.
- Combine the egg yolk and the 3 tablespoons ice water and stir to mix. Add to the flour mixture and stir with a fork just until the dough clumps together and is just moist enough to pat together. Do not mix any more than necessary. If the dough is dry and crumbly, add more ice water, 1 tablespoon at a time, just until the dough comes together; do not add so much water that the dough becomes wet or sticky.
- Turn the dough onto a lightly floured work surface and, with lightly floured hands, form into a ball. Divide the dough in half and form each piece into a flat disk. Wrap each disk in plastic and refrigerate for at least 1 hour, or for up to 3 days, before proceeding with the recipe.
- Give these pies an extra kick of spice by stirring 2 tablespoons chopped crystallized ginger into the sweet potato filling along with the other spices. You can also make these hand pies with different fillings, like baked pumpkin, butternut squash, apples, or peaches.
SEVERED HAND PIES
Sloppy Joe filling or BRAAAINS? Whichever you prefer, the zombies in your life won't be able to resist these savory pies.
Provided by Food.com
Categories Pie
Time 1h10m
Yield 4 hand pies
Number Of Ingredients 14
Steps:
- Heat olive oil in a saute pan. Cook onions until slightly translucent (about 4 minutes). Add ground beef and brown. Drain out grease.
- Add the rest of the filling ingredients and simmer 15-20 minutes with lid.
- Preheat oven to 425 degrees F.
- Trace your hand to create a hand stencil out of cardboard.
- Roll out the pie crust onto a floured surface.
- Use a paring knife to cut 2 hands in each sheet of pie crust, making a total of 8 hands (4 for base, 4 for top).
- Brush edges of the base hands with egg wash. Add 2 tablespoons of filling to the center of each and 2 tablespoons shredded cheese. Cover each with second dough hand and press around the edges. Crimp edges with fork and brush with egg.
- Bake for 14 minutes. Serve warm.
BUTTERCRUST PASTRY DOUGH
I used a food processor for this tender, flaky pastry dough as it makes it so much easier to achieve the gorgeous 'breadcrumb' texture as you add the ice water. If you use the dough for a savory recipe, I'd cut down the sugar a bit, but not omit it entirely. The most important thing to remember is to use frozen butter and ice cold water.
Provided by Chef John
Categories Desserts Pies 100+ Pie Crust Recipes
Time 1h15m
Yield 6
Number Of Ingredients 5
Steps:
- Place blade insert into bowl of food processor. Add 1 cup flour. Sprinkle frozen butter cubes over flour. Add remaining 1 cup flour, sugar, and salt. Cover. Pulse in short bursts on and off until butter is broken into small pieces and looks crumbly, about 1 minute. Drizzle in ice water. Pulse with longer pulses, on and off, until mixture turns pale yellow and looks like crumbs, about 10 to 12 seconds. Scrape down sides with spatula. Pulse once or twice more.
- Transfer mixture onto a work surface. Bring pieces together to form a tight round ball of dough. Flatten slightly and wrap in plastic wrap. Refrigerate at least 1 hour or overnight before rolling out.
Nutrition Facts : Calories 295.4 calories, Carbohydrate 33.9 g, Cholesterol 40.7 mg, Fat 15.8 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 9.8 g, Sodium 497.8 mg, Sugar 2.2 g
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