Fruit Filled Hand Pies

 

Last summer I tried a recipe for some Rhubarb Hand Pies. The filling was delicious, but the dough was just not the way I wanted it. So, after doing some research this is what I've come up with. I hope you like them.

Fruit Filled Hand Pies

Filling
Fruit Filling for Hand Pies

Dough
1 cup cake flour
1 cup flour
1/2 cup sugar
1/2 teaspoon salt
3/4 cup chilled butter, cut into small cubes
7 Tablespoons very cold water

Egg Wash
1 egg
1 egg yolk
1/2 teaspoon salt

In the bowl of an electric mixer that has been chilled in the fridge for about 10 minutes, whisk the flours, sugar and salt till well combined. Add the butter and with the paddle attachment, mix on low speed for about 30 seconds, then up to medium speed for another 30 seconds. Add the cold water and mix on medium speed for about 30 seconds. If the dough is not coming together in large clumps, it's too dry so add a bit more cold water so it will. Continue mixing till it turns into one big mass of dough that's all stuck together.

The dough should be cold to the touch the entire time you are making the hand pies. If at any time the dough does not feel cold, just place it back in the fridge for 15 minutes and you will be good to go. Lightly dust the surface you will be using with flour to roll out the dough. Using a rolling pin, carefully roll out the dough. You want the dough to be thin, but not so thin it will break when you move it. If it's too thick, you won't like the results. Using a 6-inch round cookie cutter or a bowl, press to make each circle. Gather any remaining dough and roll and press till you have used up the dough. Place each circle onto a parchment lined baking sheet, and place on each, two Tablespoons of fruit filling. Using your finger, brush cold water on the outer edge of each circle and fold in half over the filling. Using the tines of a fork, press around the edges to keep the edges from coming apart.

Whisk the egg wash together till well beaten, then brush egg wash over each pie. Bake at 375 degrees for 30-40 minutes or until golden brown in color.

Fruit Filling for Hand Pies

 

There are so many possibilities with all the combinations one can come up with, using this simple recipe. The more tart the fruit, the more sugar you'll probably want to add. The samples that I have here, are from last summers fruit that I had frozen and kept in the freezer. I just stuck them in my food processor and pulsed till it was the consistency that I wanted. I usually like mine chopped pretty small, but not pureed. I accidentally pureed the Nectarines, but no matter, it still tastes AWESOME.

Fruit Filling for Hand Pies
3 cups chopped fruit(frozen works just as well)
2-3 Tablespoons sugar(to taste)
1 Tablespoon cornstarch
1/2 teaspoon lemon zest or lemon juice(optional-I left it out this time)

In a pan over medium heat, bring all the ingredients to a boil and boil for two minutes, or until it thickens.

Remove from heat, allow to cool enough to transfer to a container(I used jars because they are my favorite), set in fridge to cool completely before using.

Breakfast Cookies

 

There are no sugar or eggs in this recipe, yet they are not even missed. I just love these, and they are rather simple to make. It will bake in the same size and shape you make them, so what you see is what you get. The only dried fruit I had on hand was dried Cranberries, so that is what is in the picture, but anything you like will do.

Breakfast Cookies
1 1/2 cups Old Fashioned Oats
1 cup coconut flakes
1/4 cup Flax seed Meal
1/2 cup chopped, Mixed nuts
1 cup dried fruit(a combination or just one fruit)
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice

3 ripe bananas, mashed
1/4 cup Canola oil
1 teaspoon vanilla

Preheat oven to 350 degrees. Butter a baking sheet, or line with Parchment Paper.

In a large bowl, combine Oats, coconut, Flax seed Meal, nuts, fruit, salt, cinnamon and allspice. Stir till well distributed.

In another bowl, combine, oil, banana and vanilla. Add wet ingredients to the dry ingredients and combine well.

With your hands, roll about two Tablespoons of batter, squeezing tightly. Place onto prepared baking sheet, press down and shape into cookies. Bake for 20 minutes or until the edges are golden brown.