Fruit-Filled Hand Pies
This yummy recipe for fruit-filled hand pies is courtesy of John Barricelli.
- 2 cups fruit, preferably peaches, nectarines, plums, or a mix of all three, pitted and cut into 1/4-inch pieces
- 1 tablespoon granulated sugar
- Zest of 1/2 orange
- Juice of 1/2 orange
- Pinch of coarse salt
- 1 tablespoon cornstarch
- Pate Brisee to Make One Double-Crust 10-Inch Pie or 12 Hand Pies
- 1 egg, lightly beaten
- Sanding sugar
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.