Fruit Hand Pies Recipe 445

HOMEMADE HAND HELD FRUIT PIES

Homemade Hand Held Fruit Pies image

Homemade hand held Fruit pies made with simple ingredients and small enough to carry with you anywhere.

Provided by Brooke Burks

Time 40m

Number Of Ingredients 7

Ingredients

1.5 cups Plain Flour
1.5 sticks Cold Butter cubed
1/3 cup Ice Water
Pinch of Salt
1 cup Fruit Filling of choice
1 cup Confectioners Sugar
2-4 Tablespoons Milk

Steps:

Preheat oven to 375 degrees Fahrenheit. Roll out your dough, fold over it self and in half and roll out again. Do this fold method two more times and roll out your dough to 1/4 inch thickness.
Cut with a large cutter and spoon in fruit filling. Seal edges with a fork and use a small knife to vent each hand pie.
Brush with a little egg wash and bake for 20-30 minutes at 375 degrees F.

Nutrition Facts : Calories 307 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 46 milligrams cholesterol, Fat 18 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 158 grams sodium, Sugar 16 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

EASY FRUIT HAND PIES

Easy Fruit Hand Pies image

Provided by Fake Bake

Categories dessert

Time 25m

Yield 8 hand pies

Number Of Ingredients 6

Ingredients

One 16.3-ounce can refrigerated biscuits, flaky style
All-purpose flour, for dusting
1/4 cup plus 2 teaspoons cream cheese
1/4 cup plus 2 teaspoons guava jam
1 large egg yolk beaten with 1 tablespoon water
1/3 cup coarse sugar, such as sanding sugar or turbinado sugar

Steps:

Preheat the oven to 350 degrees F. Separate the biscuits. Dust a work surface with flour and roll each biscuit round into a 6-inch circle (about 1/16 inch thickness). Place 2 teaspoons cream cheese and 2 teaspoons jam on one side of the dough round. Brush the outer edge of the pastry round with egg wash. Fold one side over the filling and crimp the edges with the tines of a fork. Place on the prepared baking sheet.
Brush the entire pastry with the egg wash and sprinkle with coarse sugar. Cut a slit in the top of each pie to allow steam to escape as they bake. Repeat the process with the remaining biscuits. Bake until golden brown, about 16 minutes. Serve warm.

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