No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Fruit-Filled Hand Pies

This yummy recipe for fruit-filled hand pies is courtesy of John Barricelli.

  • Yield: Makes 12
Fruit-Filled Hand Pies

Source: The Martha Stewart Show, September Fall 2008


  • 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


  1. Preheat oven to 375 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.

  2. In a large bowl, mix together fruit, sugar, orange zest and juice, salt, and cornstarch; mix until well combined. Set fruit mixture aside.

  3. 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.

  4. 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.

  5. 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.


Reviews (17)

  • brooksandi3 27 Jul, 2013

    I wish it had been clearer that you need to divide the dough in two. That should have been the start of the instructions............but overall I thought it was a good. I would add sugar to the dough as a I like a slightly sweeter dough.

  • Renarde 3 Aug, 2012

    Delicious! if your fruits are not extremely ripe or the best quality, add a bit of sugar as mine were a little too tart.....but still delicious!

  • PatriciaR 24 Jan, 2009


  • krmez 3 Oct, 2008

    This recipe is similar to the Mixed Berry Turnovers recipe in Everyday Food May 2008. Be aware that there are differences. I followed this one with great results. If you wish to have the mixed berries instead, just use 2 cups of those.

  • krmez 3 Oct, 2008

    Made 1/2 peach and 1/2 strawberry. Dough a little too salty for us but still good. Do not prep fruit too far in advance and would not suggest adding the liquid from. Also found that 1 egg was plenty for the wash. Try these...won't be sorry :)

  • krmez 3 Oct, 2008

    Just finished making these and they are so good! Made 1/2 peach

  • slickster 25 Sep, 2008

    Makes enough for one double-crust or two single-crust 9-inch pies
    2 1/2 cups all-purpose flour
    1 teaspoon salt
    2 sticks (1 cup) unsalted butter, cold and cut into small pieces
    1/4 cup ice water, plus more if needed

    this is in the link like pp said. but here it is just in case.

  • filone 24 Sep, 2008

    Click on "Pate Brisee" for the dough

  • rae2 24 Sep, 2008

    i would like the pastry recipe also...was given some crabapples..... thought they would be nice in those pies.....

  • jennsgamma 24 Sep, 2008

    Where's the recipe for the pastry?

  • cherimstar 24 Sep, 2008

    Oops. No water amounts on the show nor on the recipe. Please either send it to me or submit it to your website. Thanks

  • MAYTX 24 Sep, 2008

    Can the pies be assembled and then covered and refrigerated for a few hours before bakaing?

  • TLinNS 24 Sep, 2008

    I don't own a food processor. The one used today in this recipe was amazing. Can anyone tell me the make and model of it?

    Thanks Tami

  • krmez 24 Sep, 2008

    The recipe fr the dough is listed above as Pate on it to be taken to that page. And if anyone has seen the recipe for John's Mixed Berry Turnovers in the May 2008 issue of Everyday Food, can you tell me why the big temperature difference??

  • jenny63 24 Sep, 2008

    Can you please tell me how you would freeze and reheat these? I would love to make a big batch with my fall fruit.

  • CONNIEK2 24 Sep, 2008

    How do you make the dough?

  • Missnel 24 Sep, 2008

    hom much water is added to amke the dough

Related Topics