HAND PIES: FRIED AND BAKED
To Bake or To Fry? That is the question! Creating fruit hand pies is a straightforward process that involves a few key steps. First, make the pastry dough, then fill it with a delicious fruit mixture. Next, fold and seal the hand pies before deciding whether to bake or fry them. Once ready, you can enjoy these delectable treats either warm or at room temperature. Each cooking method offers a unique result—the baked hand pies boast a crisp, golden-brown crust, while the fried ones have a crunchy exterior with a soft interior. Baking ensures even heat distribution without excessive oil absorption, whereas frying adds a richer flavor profile and extra crispiness. While frying is a quicker method, it requires more attention to avoid burning. Ultimately, both baking and frying provide delightful indulgence, each with its distinct touch.
Cherry Hand Pies
Makes 16 Pies - Cherries can be substituted with 3 cups of other fruits like chopped peaches, blueberries, or blackberries.
3 cups fresh and thawed frozen pitted sweet cherries
½ cup sugar
¼ cup water
2 tablespoons cornstarch
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter
Vegetable oil, for frying
2 packages of refrigerated pie crusts
1 large egg, room temperature
In a medium saucepan, gently stir together cherries, sugar, ¼ cup water, cornstarch, and lemon juice over medium-high heat. Bring to a boil, stirring occasionally. Reduce heat to low, and cook stirring frequently until thickened about 7 minutes, before being careful not to crush the cherries. Remove from heat and stir in butter. Let cool completely.
In a large Dutch oven, pour oil to a depth of 2 inches, and heat over medium heat until a deep-fry thermometer registers 375 ° Line a baking sheet with paper towels. Place a wire rack on top of another baking sheet.
On a lightly floured surface, unroll each pie crust. Using a 4 ½ inch round cutter cut 4 circles out of each crust. Place 2 tablespoons cherry mixture in the center of 1 dough circle. Brush the edges of the dough with egg. Fold dough in half, enclosing filling. Using a fork, crimp edges to seal. Repeat with the remaining dough and the remaining cherry mixture.
Place 2 or 3 pies at a time in hot oil. Fry until golden brown for 2 or 3 minutes gently running every minute. Carefully remove from hot oil and let drain on a paper towel-lined pan. Preheat the procedure with the remaining pies. Transfer pies to prepared rack and let cool, completely.
Spoon Vanilla Gaze over cooled pies and let stand until glaze is set for 5 to 10 minutes.
Vanilla Glaze
Makes about 2 cups
3 cups confectioners’ sugar
6 tablespoons water
1 teaspoon vanilla extract
In a medium bowl, stir together the confectioners’ sugar. 6 tablespoons water and vanilla until smooth and well combined. Use immediately.
Peach Hand Pies
3 small or 2 medium peaches (6 ounces total)
1-1/2 tablespoons sugar, plus more for sprinkling
1-1/2 teaspoons lemon juice
12 ounces prepared or purchased pie dough (recipe below), cut into 8 equal pieces and refrigerated.
2 tablespoons plus 2 teaspoons apricot jam ( adds flavor and pectin you can also use Peach)
1 egg beaten with 1 teaspoon water.
Pie Dough
1-1/2 cups (6.4 ounces) all-purpose flour
1/4 teaspoon table salt
10 tablespoons cold unsalted butter, cut into 1/2-inch cubes.
2 to 4 tablespoons ice water
Make pie dough in a large bowl. Stir together the flour and the salt. Add the butter and, working quickly, use your fingertips or a pastry blender to mix the dough until most of the mixture resembles coarse meal, with the rest in small (roughly pea-size) lumps. Drizzle 2 tablespoons of ice water evenly over the mixture and use a fork to gently stir until incorporated.
Gently squeeze a small handful of the dough. It should hold together without crumbling apart. If it doesn't, add more ice water, 1/2 tablespoon at a time, stirring 2 or 3 times after each addition until it comes together. Be careful: If you overwork the mixture or add too much water the pastry will be tough.
Turn the dough out onto a work surface and divide into 4 portions. With the heel of your hand, smear each portion once in a forward motion on the work surface to help distribute the fat. Gather the smeared dough together and form it, rotating it on the work surface, into a disk. Wrap each disk in plastic, then chill until firm, for at least 1 hour.
For Peach Hand Pies:
Using a serrated produce peeler (or for soft peaches, use the poaching method described above), peel the peaches. One at a time, set each peeled peach on the counter, stem side up, and aiming just to the right of the center, cut off one side of the peach in one piece. Repeat the procedure on the left side, then cut straight down on the other sides of the peach. Cut the peach flesh into 1/2-inch chunks.
In a medium bowl toss the peach chunks with 1 1/2 tablespoons of sugar and the lemon juice. Let stand for 20 minutes, stirring every so often. Strain and save the peaches and the juices separately.
Working with 1 ball of dough at a time (leaving the rest in the refrigerator), roll out the dough on a lightly floured surface into a circle about 5 inches wide (1/8-inch thick). Spoon 1 teaspoon of the jam on one half of the round, then mound 2 tablespoons of the peach chunks over the jam.
Brush the edge of the pastry round with the beaten egg. Fold the other half of the dough round over the fillings to enclose them, pressing the edges together tightly. Fold over the edge to make a 1/4-inch rim, then crimp the edge with a fork. Use a knife to cut a small slit in the center of the top of the pastry, then transfer the hand pie to the refrigerator. Repeat with the remaining ingredients. Once all of the hand pies are formed, refrigerate them for 30 minutes.
Meanwhile, heat the oven to 375 F. Line a baking sheet with kitchen parchment.
Arrange the pies on the prepared baking sheet. Brush the tops of the pies with additional egg, then sprinkle lightly with sugar. Bake on the oven's middle shelf for 20 to 25 minutes, or until golden. Let cool on a rack for 10 minutes before serving. Top each hand pie with a scoop of ice cream (if using) and a drizzle of the reserved peach juices.
Pie Dough
1 1/2 cups (6.4 ounces) all-purpose flour
1/4 teaspoon table salt
10 tablespoons cold unsalted butter, cut into 1/2-inch cubes
2 to 4 tablespoons ice water
1. In a large bowl, stir together the flour and the salt. Add the butter and, working quickly, use your fingertips or a pastry blender to mix the dough until most of mixture resembles coarse meal, with the rest in small (roughly pea-size) lumps. Drizzle 2 tablespoons of ice water evenly over the mixture and use a fork to gently stir until incorporated.
2. Gently squeeze a small handful of the dough. It should hold together without crumbling apart. If it doesn’t, add more ice water, 1/2 tablespoon at a time, stirring 2 or 3 times after each addition until it comes together. Be careful: If you overwork the mixture or add too much water the pastry will be tough.
