Cinnadust Hand Pies Recipes

HAND PIES RECIPE

Steps:

• Place flour, salt, and cold butter pieces into the bowl of your stand mixer and blend on low until mixture resembles coarse sand.
• Add in your egg and just enough water to bring the mixture together
• Press into a disk and wrap with plastic wrap. Chill for one hour.
• Prepare your fresh fruit by chopping into small cubes (if needed) or use frozen fruit. No need to defrost.
• Place your fruit and butter in a large saucepan over medium-high heat until the butter is melted and bubbling.
• Add in your water (or juice), sugar, lemon juice, and salt and mix until combined. Bring to a simmer.
• Combine your ClearGel with your water and whisk to make a slurry. Pour into your simmering mixture and mix for 1-2 minutes to cook the gel. If you're using cornstarch, you only need to cook until it's clear.
• Remove from the heat and let the mixture cool.
• Preheat your oven to 400ºF and line a large sheet pan with parchment paper
• Let your dough stand at room temperature for 15 minutes to let it soften a bit
• Dust your surface with flour. Begin by pressing your dough with your rolling pin to start flattening it.
• Roll your dough out to 1/8 thick or about the thickness of a cake board. Thinner than you think. Thinner dough results in a crisper, crunchier crust for your hand pies.
• Cut your dough into 6" circles. I used a 6" cake board as a template or you can use a 5" circle cutter if you want smaller hand pies.
• Fill your 6" hand pie with 3 tablespoons of fruit filling (5" circles take 1 heaping Tablespoon). Do not overfill.
• Brush the outside edge with egg wash (one egg whisked with 1 tablespoon of cold water)
• Fold the hand pie over and crimp with a fork to seal well
• Use a knife or fork to make some vents on top
• Brush the hand pies with more egg wash and place them onto a sheet pan lined with parchment paper. Chill for 20 minutes.
• Bake for 20-25 minutes. They should be golden brown and the filling will just be starting to bubble.
• Let your hand pies cool for 10 minutes.
• While your hand pies are cooling, make your glaze. Just whisk the powdered sugar and lemon juice together until smooth.
• Use a pastry brush to brush the thin glaze over the hand pies and enjoy!
• These hand pies taste best the day they are baked but will last for three days in an airtight container in the fridge or frozen for up to 2 months.

RUSTIC CINNAMON AND SUGAR HAND PIES WITH RASPBERRY-CREAM CHEESE FILLING

Steps:

• Put the raspberries, lemon juice and 1/3 cup of the granulated sugar in a medium saucepan and cook over medium heat until the berries are soft and the liquid has thickened, about 15 minutes. Let cool to room temperature.
• Combine the ricotta cheese, cream cheese, vanilla and remaining 1/4 cup granulated sugar in a bowl and stir until smooth.
• Whisk together the egg and 1 tablespoon water in a small bowl for the egg wash; set aside. In a separate small bowl, combine the sanding sugar with the cinnamon; set aside.
• Fill a Dutch oven or deep fryer with the oil and heat to 325 degrees F.
• Dust a work surface with flour, roll half of the pie dough to 1/4-inch thickness and then cut out five 5-inch circles. Spoon a heaping tablespoon of the ricotta-cream cheese mixture onto one side of each circle, leaving about a 1-inch space from the edge. Top with a heaping teaspoon of the raspberry mixture, then brush the bottom edge of each pie with the egg wash and fold over to make a half-moon. Use a fork to press around the edges. Repeat with the remaining dough, filling and egg wash.
• Working in batches, fry the pies until golden and crisp, 2 to 3 minutes. Drain on a paper towel-lined plate and sprinkle with the sugar and cinnamon mixture.
• In a food processor, add the flour, granulated sugar, cinnamon and salt and pulse to combine. Add the butter and pulse until the butter is coated with flour and is still in chunks, 3 to 4 times. Slowly pulse in the water until the dough holds together when squeezed between your fingers.
• Turn the dough out onto a lightly floured surface, divide into 2 equal parts, shape each into a disk and wrap with plastic. Refrigerate for at least 30 minutes.

APPLE HAND PIES

Steps:

• Line a baking sheet with a silicone mat or parchment paper.
• Cut peeled and cored apples into quarters, cut each quarter into 3 wedges, and cut wedges into chunks.
• Melt butter in a large skillet over medium heat; let butter brown to a light golden color and until butter smells toasted, about 1 minute. Stir apples into hot butter; sprinkle with salt, white sugar, and brown sugar. Cook and stir apple mixture until apples are softened, about 5 minutes. Mix in cinnamon and water; continue cooking until apples are soft and sticky, 1 to 2 more minutes. Spread apple filling onto a plate to cool.
• Preheat oven to 400 degrees F (200 degrees C).
• Form a dough piece into a ball, place on a floured work surface, and roll into a circle about 8 inches in diameter. Spoon 1/3 to 1/2 cup apple filling in the center. Fold dough over filling, leaving about 1 inch of dough on the bottom side visible below the top side. Gently press dough closed around filling, using your fingertips.
• Fold the overhanging bottom part of the dough up over the top edge, working your way around the crust, and pinch the overhang tightly to the top part of the crust.
• Crimp the edge tightly closed, pinching a little bit of dough with the thumb and forefinger of one hand and using your index finger on the other hand to push a small notch into the pinched dough. Continue pinching and notching all the way around until the crust is tightly crimped together. Repeat with remaining dough and filling. Transfer pies onto prepared baking sheet.
• Whisk egg with milk in a small bowl until thoroughly combined. Brush top of each hand pie with egg mixture and sprinkle with about 1/4 teaspoon white sugar. Cut 3 small vent holes in the top of each pie.
• Bake in the preheated oven until pies are golden brown and filling is bubbling, 25 to 30 minutes. Let cool for at least 15 minutes before serving.