These hand pies are easy to make and even easier to customize to your cravings by swapping in whatever you want for the filling. Apple. Peach. Cherry. Chocolate. Nutella. Surprise us. Surprise yourself.
These hand pies are surprisingly easy to make and deliver everything we love about pie—an impossibly flaky crust and an unlimited number of filling possibilities, whether apple, peach, cherry, pumpkin, chocolate, Nutella, and we could go on. These irresistible three-bite noshes boast a generous proportion of pie crust to filing that’s especially gratifying for those who prefer to take their pastry seriously and generously. Best of all, the lovely little individual portions mean there’s no temptation to slice juuuuuust one more sliver of pie.–Angie Zoobkoff
What To Use As Filling For Your Hand Pies
There’s not really any rules or regulartions or restrictions on what you can use as filling for these easy hand pies. Follow your whim or your pantry.
- Store-bought or homemade jam
- Fresh raspberries, blueberries, or blackberries
- Apple pie filling (or any other pie filling)
- Finely chopped chocolate or chocolate chips
- Pecans or other nuts (candied nuts are quite nice)
- Cinnamon, nutmeg, pumpkin pie spice or other spices
- Lemon curd
- Mascarpone cheese
Special Equipment: 3- to 4-inch (8- to 10-cm) round or square cookie cutter (optional)
Hand Pies Recipe
- Quick Glance
- 30 M
- 1 H
- Makes 2 dozen 3-inch (8-cm) pies
- 1 recipe your favorite double-crust pie dough, chilled for at least 1 hour
- Your favorite filling (take pick from our list above)
- 1 egg white plus 1 tablespoon (15 grams) water, fork beaten
- Granulated sugar or turbinado sugar for sprinkling
- 1. On a sheet of parchment paper or a well-floured surface, roll the dough out to somewhere between 1/8- and 1/4-inch (3- and 6-mm) thickness.
- 2. Using a 3- to 4-inch (8- to 10-cm) round or square cookie cutter, cut out as many shapes as you can. (If you don’t have a cookie cutter, an empty tuna can that you’ve washed and rinsed well will do the trick quite nicely.)
- 3. Working with 1 portion of dough at a time, place a scant teaspoon or so of your desired filling on half the dough. (If your dough is larger or smaller than 3 inches, you’ll need to use more or less filling accordingly.) Dip your fingertip in water and lightly wet the edge of the dough with a tiny bit of water. Fold the uncovered dough over the filling and press firmly to make a seal. Repeat with the remaining dough and filling. Use a fork or knife to poke a little vent on top of each pie.
- 4. Cover and refrigerate the hand pies until you’re ready to bake them, at least 15 minutes and up to several hours. (You can instead freeze the hand pies for baking another time. Simply place the hand pies on a parchment-lined baking sheet, making certain they’re not touching, and freeze overnight. Transfer the hand pies to resealable plastic bags. Thaw in the fridge prior to baking.)
- 5. Preheat the oven to 400°F (205°C).Lightly brush the hand pies with the egg white mixed with the water and sprinkle with a bit of sugar. Bake the hand pies until golden, 10 to 17 minutes, depending on the size of your hand pies. Let them cool slightly. Revel in them while they’re still warm.
Savory Hand Pies Variation
- For a savory version of these hand pies, use a spoonful of sturdy greens (such as kale or Swissh chard) that you’ve sautéed in olive oil with some garlic until wilted and tender. Then press the mixture with paper towels to remove any excess moisture. Mix with feta or blue cheese. Omit the sprinkle of sugar.
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Hand Pies Recipe © 2016 Kate McDermott. Photo © 2016 Andrew Scrivani. All rights reserved.
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