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.

Banana Cream Pie

 

 

This couldn't be easier to make, the hardest part is waiting an hour before you can devour it!

Banana Cream Pie

Ingredients
4 cups heavy cream, divided
1 3.5oz box instant banana pudding
1 3.4 oz box instant vanilla pudding
3 bananas sliced
1 9-inch Graham Cracker Crust, baked(recipe follows)

Directions
In the bowl of an electric mixer, whip 3 cups heavy cream till it starts to thicken. With the mixer still mixing, add banana and vanilla pudding and mix until thoroughly mixed and completely thickened.

Layer, Graham Cracker Crust, banana slices, half the cream mixture, bananas and the other half of the cream mixture.

Whip 1 cup cream till stiff peaks form. Spread or pipe onto top of pie, covering completely. Refrigerate 1 hour before serving. Can sprinkle with Graham Cracker crumbs and add banana slices just before serving.

Graham Cracker Crust
1 1/2 cups Graham Cracker crumbs
1/3 cup butter, melted
3 Tablespoons sugar

Mix in a small bowl till mixed well, and press firmly into the bottom and sides of a 9" pie plate. Bake for 10 minutes in a 350 degree oven.

Traditional Pumpkin Pie with Fluted Crust

I probably have enough pumpkin puree left from this year to make some more Whole Wheat Pumpkin Bread, but this post is a great Pumpkin Pie recipe.

Strawberry Rhubarb Pie

Paula shared some of her spoils from her garden-THANK YOU! So, I made Strawberry Rhubarb Pie. This recipe is a tasty one! I didn't have one on hand, so I found this recipe online. The title will take you to the web site, but I've also included it here. The picture is also from the same site. It's so delicious, I'm glad it only makes one pie, or I might be in trouble. :)

Double Crust
20 Tablespoons butter
2 1/2 cups all-purpose flour
3/4 teaspoons salt
2 Tablespoons sugar
8-10 Tablespoons ice water

Sift together flour and sugar. Place bowl of dry ingredients and the butter in the freezer for at least half an hour. Grate frozen butter into the flour mixture (if your kitchen is warm, sticking the grater in the freezer for a few minutes can help keep things neat). Toss mixture to break up any clumps of butter. Sprinkle water over the flour and toss with a fork until it is somewhat evenly distributed. Kneed a time or two to get the dough to stick together, but no more than you have to. Divide in half and shape each piece into a disk. Wrap in plastic and chill for about half an hour (not super critical, but makes the dough easier to work with). Roll half of the dough out on floured surface and place in pie tin.

Strawberry Rhubarb Pie
4-5 stalks rhubarb, trimmed and cut into 1/2 pieces (about 4 cups)
1 1/2 cups sugar
1/4 cup flour
1/4 teaspoon nutmeg
pinch of salt
1 pint strawberries, sliced
2 Tablespoons butter

Combine rhubarb, sugar, and flour. Set aside for one hour. Preheat oven to 400 degrees. Strain rhubarb and collect the juice. Pour juice into a saucepan and add nutmeg and salt. Cook over medium heat, stirring with a wooden spoon, until juice thickens. Allow to cool 10 minutes. Mix together with rhubarb and strawberries.
Add fruit to pie shell and dot with butter. Add top crust, crimp edges and cut decorative slits. Brush with egg wash.
Bake for 45-50 minutes. Make sure to have a pan beneath the pie as it is a leaky one.
This pie is very loose when fresh, but firms up nicely once cold.
Enjoy!