Hand pies are just perfect for this time of year. No fork or plate required —a variety of fresh seasonal fruit available — picnics and barbecues happening. Another great thing is that you can make up a big bunch on a cooler day and freeze them. Personally, I would bake them before freezing so they are ready on short notice but nothing says you have to.
Years ago, hand pies were primarily made with reconstituted dried fruit since fresh fruit is often to juicy to encase it with delicate pastry. Now, a blend of dried and fresh fruit with the help of thickeners can yield a balanced mixture of flavors and textures.
There seems to be various successful ways to go with your pastry from the traditional pie crust to a more biscuit-type pastry. One thing I found that helps to avoid having a ‘gummy’ inside is rolling your dough fairly thin.
When it comes to the filling, I always have the urge to overfill pies, be it full or hand size. Getting it right sure helps to keep them from splitting and leaking.
Hand pies have primarily been deep fried in past but my preference is to bake them. I guess I’ll just never be a deep fried lover of anything. These makes such a nice seasonal combo!
Blackberry-Peach Hand Pies
In a large bowl, whisk together flour, baking powder, baking soda & salt. With fingertips, cut in cold butter until mixture resembles small peas. In a measuring cup, whisk together water, egg & vinegar. Make a well in dry mixture & pour wet mixture into it all at once. With hands, mix until JUST combined. Roll out pastry & cut 8 - 6-inch circles with a pastry cutter. Lay pastry circles on parchment paper lined baking sheet. Refrigerate until ready to fill.
In a small saucepan, whisk together sugar, cornstarch, cinnamon & salt. Stir in blackberries & peaches. Cook over medium heat until mixture has thicken, about 6-8 minutes. Add vanilla & allow to cool COMPLETELY. In a cup, beat egg with water for the egg wash topping. Set aside
Preheat oven to 375 F. When fruit has cooled, remove pastry from fridge & divide filling between pastry circles. Try to keep the filling in the center, away from the outer edges. Brush a line of egg wash over pastry edge then fold hand pie in half. Use a fork to press the pastry layers together forming a seal to keep fruit from leaking. With a sharp knife, cut 3 vents in each pie.
Brush the tops with egg wash & sprinkle with sanding sugar. Bake for 15 minutes or until golden.
- Frozen puff pastry can easily be substituted for regular pastry if you wish.
- If you wish, use a hand pie cutter for easy assembly.