Recipe: Hand-Pies
There was a time when I used to collect jams. The only reason I stopped was because my refrigerator became filled with too many barely-touched jars. It broke my heart when I had to throw away some of my favorites due to mold, or simply because they had not been touched in (gasp) years. After all, there are only so many things that you can do with spreadable fruit.
When I was visiting my family in California last week, I noticed about five jars of homemade jam in the fridge. Each about 3/4 of the way full! What a waste, I thought to myself. Then, a light bulb went off in my head: I could run out to the store - buy some pre-made dough - and make individual hand-pies in an array of flavors, using the jams.
And that's exactly what I did...
Ingredients
Pilsbury Refrigerated Pie Crust (package contains 2)
4-6 tablespoons of your favorite jam(s) - I used two flavors, plum and peach, and even combined them in to a single hand-pie!
Optional
Egg wash: 1 egg, beaten with 1 tablespoon of milk
Granulated sugar
Method
*Makes 4 hand-pies
Cut pie dough in to four equal parts. Form each of the four parts in to a ball.
Using your hands, or a rolling pin, press or roll the dough out in to a flat, circular shape.
In the middle of each circle, top with 1 tablespoon of jam, in a single dollop. *Note: You can add up to 1 teaspoon more, per hand-pie, if you find that 1 tablespoon is not enough jam.
To make a half moon-shaped pie: Unite outer perimeters of the circle and secure by gently pressing with your fingers. Create a design by stamping the pricks of a fork over the secured dough.
To make a tart: Fold the outermost 1/4" portion of the circle's perimeter in to itself and secure with gentle finger presses. Make sure that there is enough of a barrier/wall so that the jam does not leak while baking. Spread the jam towards the edge of the perimeter.
To make a flower/star: Fold the outermost 1/4" portion of the circle's perimeter in to itself and secure with gentle finger presses. Make sure that there is enough of a barrier/wall so that the jam does not leak while baking. Using your thumb and index finger, pinch "petals" along the perimeter. Spread the jam towards the edge of the perimeter.
Place your hand-pies on to a lightly greased cookie sheet and bake according to the directions on the pie dough box, or until golden brown.
*If you really want to make your pies look pretty: Prior to baking, "paint" the exterior crust with an egg wash. Don't have a culinary brush? Use your fingers! Gently sprinkle the egg wash-basted crust with sugar.
Enjoy for dessert or for a lovely, light breakfast! Delicious both warm or at room temperature!
…
Until we eat again,
Lindsay, The Lunch Belle