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Fruit Hand Pies

Author: Joanne Chang / Pastry Love

Ingredients

  • 1 recipe Master Single - Crust Pate Brisee
  • 250 grams fresh or frozen fruit
  • 1 large egg for egg wash
  • 1 Tbsp sanding sugar

Blueberry filling [250 grams ]

  • 3 Tbsp superfine sugar
  • 1 Tbsp cornstarch
  • 1/8 tsp salt
  • ¼ tsp grated lemon zest

Apple Filling [250 grams]

  • 1/4 cup brown sugar
  • 1-2 Tbsp flour
  • pinch Salt, Cinnamon, and Nutmeg

Instructions

for Blueberry filling

  • In a  saucepan, combine about ¾ of the blueberries, the superfine sugar, cornstarch, and salt, and stir together with a wooden spoon or rubber spatula. Turn the heat on medium high and stir occasionally, until the blueberries start to soften and let out juice. Bring the mixture just to a boil, then remove from heat. Add the remaining blueberries and the lemon zest and stir to combine. Set aside to cool to room temperature.

For Apple Filling

  • Peel, core and slice apples into small bite size pieces. Add brown sugar, flour and seasonings and stir. Allow to macerate (soften) for ½ hour.

Basic Hand Pie

  • Preheat oven to 325 degrees and place a rack in the center of the oven. Line a baking sheet with parchment paper and set it aside. Remove the pate brisee from the fridge about 15 minutes before using it to soften slightly.
  • Generously flick flour over the work surface. Portion out 6 individual pieces of the dough and roll each one out in a circle 1/8 inch thick. Dock the dough all over with a fork. Lay the circles on parchment paper. Whisk the egg for the egg wash in a small bowl. Use a pastry brush to brush the egg wash over the perimeter of one circle. Place 2 heaping tablespoons of the fruit filling in the middle of the circle. Carefully fold the circle over the filling to make a half-moon keeping the filling inside and press firmly around the edge of the circle to seal. Repeat to fill the remaining circles.
  • Freezing Hand Pies: At this point you can freeze the hand pies on a baking sheet until solid. Transfer them to an airtight container, and store in the freezer for up to 2 weeks. When you are ready to bake the pies, remove them from the freezer and bake as instructed, adding up to 5 minutes to the baking time.
  • Brush the tops of the hand pies with the remaining egg wash and sprinkle them evenly with the sanding sugar. Bake for 35 to 45 minutes, rotating the baking sheet midway through the baking time, until the pies are evenly golden brown. Remove from the oven and let cool.
  • Hand pies should be enjoyed the same day they are baked, but they can be stored in an airtight container at room temperature overnight. If you are serving them the next day, refresh them in a 300 degree oven for about 8 minutes.