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Delicious and easy to make, these hand pies are great to take on picnics.

Source: Martha Stewart Living, June 1998
Servings

Ingredients

Directions

Cook's Notes

To omit step four, make a filling from fresh strawberries and chunky strawberry jam. Use one small strawberry, diced, with one tablespoon preserves per pie.

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  • PolkaDotMomof3
    16 JUL, 2008
    My kids and I made these, they are really good. Dried strawberries are available at Whole Foods. You could also try Trader Joe's, but I didn't get ours there. Lots of steps to this recipe, you chill the dough several times. You will need to make lots of room in your refrigerator. This crust is delicious, we are going to try it again with apples, apple butter, and orange peel rather than lemon. I also have peaches and peach preserves, could be yummy!
    Reply
  • docjered
    11 JUL, 2008
    Just finished this recipe. It makes 14 LOL!!! Probably meant to make 20, but the crust would be too thin. There is certainly enough filling for 20 at their measurement, but a little more filling and a little beefier crust made 14 that I am proud of. As to the strawberries... you need to dehydrate your own or pay somebody megabucks to do it for you.
    Reply
  • truthseekerii
    9 JUL, 2008
    I would like to make sun dried strawberries and don't know where to begin. Any ideas are welcome. tbeeth1231@yahoo.com
    Reply
  • TJsLove
    9 JUL, 2008
    tourtes - I think that might be a possibility but it would probably be hard to achieve the same texture that dried would result in. I imagine that 2 cups of dried strawberries has way more than 1-1/2 cups water in them to begin with, and the other thing is you are infusing the dried with vanilla as you are rehydrating them. I am sure it is a lovely result.
    Reply
  • TJsLove
    9 JUL, 2008
    tourtes - I think that might be a possibility but it would probably be hard to achieve the same texture that dried would result in. I imagine that 2 cups of dried strawberries has way more than 1-1/2 cups water in them to begin with, and the other thing is you are infusing the dried with vanilla as you are rehydrating them. I am sure it is a lovely result.
    Reply
  • rosemi
    9 JUL, 2008
    When I make little pies like these, I often use different fruit for different tastes (apple, strawberry, etc.), so I mark then with a little piece of dough on top of the pie in the shape of the letter of the fruit (a, s, etc.). That way no one bites into a flavor they don't like.
    Reply
  • rosemi
    9 JUL, 2008
    When I make little pies like these, I often use different fruit for different tastes (apple, strawberry, etc.), so I mark then with a little piece of dough on top of the pie in the shape of the letter of the fruit (a, s, etc.). That way no one bites into a flavor they don't like.
    Reply
  • crystal24
    9 JUL, 2008
    I have made many fried apple pies it seems as if this is the same thing with the exception of the spices and that you bake them instead of frying them. As far as the number it makes, I just use up my filling with piecrust and if I have left over piecrust I make cinnamon rolls.
    Reply
  • gnell
    9 JUL, 2008
    Can one use frozen strawberries? Being from Central West Texas, we used what was on hand in those days...My Granny Austin and I madewhat was called "fried pies". It was easier to fry than using a pit to bake. We used our fingers to press/pinch the pies together.It was fun and the kids could help. The family and farmhands didn't complain. After all being in hot grease , germs? Sometime we would use cinnamon with sugar on apple pies, if available. They were such a treat and soooo good. I agree with si
    Reply
  • rij12861
    9 JUL, 2008
    Pinecroft (sorry 3 parts) - Allow to dry on racks during daylight until it is leathery and pliable. Bring racks indoors to protect the fruit from condensation caused by the cold night air. The process will take several days. Dry, hot, breezy days are best. If greater than 60% humidity n n n n n n this will not work. Good luck!
    Reply

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