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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.

Source: The Martha Stewart Show, September Fall 2008
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Ingredients

Directions

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How would you rate this recipe?
150
  • 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

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