Homemade Hand Held Fruit Pies Food

FRUIT-FILLED HAND PIES

Steps:

• Preheat oven to 375 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
• In a large bowl, mix together fruit, sugar, orange zest and juice, salt, and cornstarch; mix until well combined. Set fruit mixture aside.
• On a lightly floured work surface, roll out one piece of dough to a 16-by-11-inch rectangle. Trim to 15-by-10 inches. Cut into six 5-inch squares. With a dry pastry brush, sweep off excess flour. Working with one square at a time, place 2 tablespoons of reserved fruit mixture in the center. Brush two connecting edges with beaten egg and fold on the diagonal over the filling, pressing to seal. Repeat process with remaining squares.
• Repeat entire process with remaining pate brisee. Place hand pies on prepared baking sheet. Brush pies with remaining egg wash and sprinkle with sanding sugar. Using a pair of clean scissors, snip the center of one side of each hand pie to allow steam to escape.
• Transfer baking sheets to oven and bake until crusts are golden brown and filling is bubbling, 25 to 30 minutes. Cool slightly on a wire rack. Serve warm.

HAND PIES RECIPE

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.

EASY FRUIT HAND PIES

Steps:

• Preheat the oven to 350 degrees F. Separate the biscuits. Dust a work surface with flour and roll each biscuit round into a 6-inch circle (about 1/16 inch thickness). Place 2 teaspoons cream cheese and 2 teaspoons jam on one side of the dough round. Brush the outer edge of the pastry round with egg wash. Fold one side over the filling and crimp the edges with the tines of a fork. Place on the prepared baking sheet.
• Brush the entire pastry with the egg wash and sprinkle with coarse sugar. Cut a slit in the top of each pie to allow steam to escape as they bake. Repeat the process with the remaining biscuits. Bake until golden brown, about 16 minutes. Serve warm.

BLACKBERRY HAND PIES

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
• Add the blackberries and granulated sugar to a medium saucepan and heat over medium. Cook the berries, mashing with a potato masher or the back of a spoon, until they start to break down and release their juices, about 2 minutes. Mix together the cornstarch and lemon juice in a small bowl. Add the cornstarch mixture and the lemon zest to the berries and stir until there are no more lumps. Continue to stir until the filling begins to thicken, 2 to 3 minutes. Remove from the heat, transfer to a bowl and let cool slightly.
• Roll one of the pie doughs out on a lightly floured surface until about 1/8-inch thick. Use a 5-inch round cookie cutter, or the rim of a bowl, to cut out as many rounds as you can. Repeat with remaining dough round, gather the dough scraps and reroll as necessary to get 8 rounds.
• Place 1 cube of cream cheese and 1 tablespoon of filling in the center of a dough round. Fold the dough over into a crescent and crimp the edge with a fork. Place on one of the lined baking sheets. Repeat with remaining pie dough rounds, cream cheese and filling. Whisk together the egg and 1 tablespoon water in a small bowl. Brush all the filled pies with the egg wash, sprinkle with the raw sugar and cut small vents into the pies. (If you brush them after venting, the egg will cover the vent!) Bake until the pies are golden brown, 20 to 25 minutes.

BLUEBERRY HAND PIES

Steps:

• For the filling: Combine the blueberries and granulated sugar in a medium saucepan over medium heat. Bring to a boil, reduce the heat and cook, stirring, until the sugar is melted and the berries have started to burst, a few minutes. Stir together the cornstarch and lemon juice in a small bowl until combined, then add to the blueberry mixture. Add the lemon zest and vanilla and continue to cook until glossy and thickened, 2 to 3 minutes. Remove from the heat and let cool completely. Cover and refrigerate until ready to use.
• For the pastry: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment.
• To make the pies, unfold the thawed pastry and roll out to 10-inch squares if necessary. Cut each square in quarters, making four 5-inch squares from each. Spoon 1 1/2 tablespoons of cooled filling onto one corner of each square. Brush around the squares with the egg wash. Fold the pasty over the filling on each to make a triangle, pressing lightly to remove any air pockets. Crimp the edges shut with a fork. Put the pies on the prepared baking sheets. Brush the tops of the pies with the egg wash. Bake until golden brown, about 20 minutes. Transfer to a cooling rack set over a baking sheet.
• For the glaze: Mix the powdered sugar, vanilla and 1/3 cup cold water in a bowl until smooth. Drizzle the glaze over the pies and let set until dry.

TEXAS HAND PIES

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.

FRIED FRUIT PIES

Steps:

• Mix together the flour and salt. Cut in the shortening with a pastry blender, fork, your hands, or whatever method works best for you, until mixture resembles coarse crumbs.
• Stir together the beaten egg with the water and sprinkle over flour mixture. Sprinkle in the vinegar, mixing lightly, until ingredients are well combined.
• Form the dough into a ball and wrap in plastic wrap. Refrigerate for at least one hour.
• In a nonreactive pan on very low heat, simmer the dried fruit in the water for 30 to 45 minutes, or until very tender. Add water if necessary to prevent scorching. Allow to cool; mash fruit slightly.
• Stir in the sugar and spices. This step of the preparation may be done in advance and refrigerated; however, warm up the fruit (microwave is fine) enough to take the chill off and make it workable before filling your pies.
• Remove the pastry from the refrigerator and cut it into four equal pieces. You can then cut each of the four pieces into three equal pieces, leaving you with 12 golf-ball-size dough balls.
• On a lightly floured surface, roll each ball into a 5- to 6-inch circle. Your circles don't have to be perfect, and ragged edges are okay.
• Put about 2 generous tablespoons of filling onto one side of the circle of dough. Seal the pie by wetting the inside edge of the dough with water (use your finger) and then fold over the dough, making the familiar half-moon shaped pie. Make sure the edges of the dough are even, and press and crimp to insure a good seal. You can use a fork to give you a bit of a decorative edge if you like. You can also correct the more ragged edges during this step because the dough is pliable. Just make sure the filling is sealed in and that any holes in the dough are crimped.
• Using a deep fryer set at 350, carefully lower the pies into the oil, one at a time. Cook until they turn a nice even golden brown in 3 or 4 minutes. You don't have to worry about cooking the filling -- it's already cooked. The frying process is merely cooking the dough.
• Drain on paper towels.

HAND-HELD APPLE PIES

Steps:

• In a large bowl, beat cream cheese and butter until smooth. Combine flour and salt; gradually add to butter mixture until well blended. Divide dough in half. Shape each into a ball, then flatten into a disk. Wrap in plastic and refrigerate for 1 hour., Combine the sugar, cinnamon and allspice; set aside. Divide each portion of dough into 12 balls. On a lightly floured surface, roll each ball into a 4-in. circle. Place a tablespoonful of chopped apples on one side. Sprinkle with 1/2 teaspoon sugar mixture; dot with 1/4 teaspoon butter., In a small bowl, whisk egg yolk and water. Brush edges of pastry with egg wash; fold pastry over filling and seal edges well with a fork. Place 2 in. apart on ungreased baking sheets. Brush remaining egg wash over tops. Cut slits in pastry. Sprinkle with coarse sugar and cinnamon-sugar., Bake at 425° for 11-14 minutes or until golden brown. Remove to wire racks to cool.

APPLE HAND PIES

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.