My hand pie recipes are flaky and delicious; a wonderful treat for children too.
My homemade filling recipes include many fresh fruit options like strawberry, peach, berries and apples.
This fresh fruit dessert recipes is a wonderful way to take a
homemade snack when you are on the go. Kids little hands appreciate
them too. Make a batch before you take the kids to the park, camping or
Note: The dough can be made up to a day ahead; remove from refrigerator 15 minutes before rolling it out so it has time to warm up slightly.
You may use your favorite fruit such as: berries, peaches or apples too. Enjoy.
FRESH STRAWBERRY HAND PIE RECIPE
1 cup white sugar
1 cup (8 ounces) cream cheese, chilled
1 cup (2 sticks) butter, chilled
2-1/2 cups flour
1/4 tsp salt
2 cups finely chopped strawberries
2 TBS white sugar
1 TBS cornstarch
pinch of salt
1/4 tsp pure vanilla extract
1 egg, slightly beaten
sugar for garnish
For the dough: Combine sugar, cream cheese and butter in a large mixing bowl and beat with a mixer on medium until smooth. Add flour and salt and beat on low until the dough comes together. Press into two balls, wrap in plastic, and chill for at least 2 hours.
For the filling: Combine strawberries, sugar, cornstarch, salt and vanilla in a large bowl. Let stand, stirring several times until the sugar is dissolved.
Meanwhile, on a lightly flour surface, roll one dough ball out to 1/8 inch thick. Use a 4-1/2 inch biscuit cutter or drinking glass to cut out into circles.
Use a metal spatula to lift dough from the countertop as you roll it out, and sprinkle more flour on the surface and rolling pin as you see necessary. Transfer circles to parchment-lined baking sheets. Re-roll scraps and cut out more circles. Repeat with the next dough ball.
Spoon heaping tablespoon of filling onto one side of each circle. Fold circles in half and seal by pressing edges together with tines of a fork dipped in flour. Brush with egg and sprinkle with sugar. Cut two small slits on the top. Freeze for 30 minutes.
PREHEAT oven to 400 degrees.
Bake until pastry is golden brown; approximately 20 to 25 minutes. Let cool on baking sheets for 10 minutes and transfer to wire racks to cool. Makes 14 pies.
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