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Fruit-Filled Hand Pies

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

  • Yield: Makes 12

Source: The Martha Stewart Show, September Fall 2008

Ingredients

  • 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

Directions

  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 Add a comment

  • 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.
    Reply
  • 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!
    Reply
  • PatriciaR
    24 JAN, 2009
    IT WOULD BE NICE TO SEE PART TWO
    Reply
  • 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.
    Reply
  • 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 :)
    Reply
  • krmez
    3 OCT, 2008
    Just finished making these and they are so good! Made 1/2 peach
    Reply
  • slickster
    25 SEP, 2008
    Ingredients 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.
    Reply
  • filone
    24 SEP, 2008
    Click on "Pate Brisee" for the dough
    Reply
  • rae2
    24 SEP, 2008
    i would like the pastry recipe also...was given some crabapples..... thought they would be nice in those pies.....
    Reply
  • MS10553862
    24 SEP, 2008
    Where's the recipe for the pastry?
    Reply