Post by Loupy on Jun 15, 2013 20:41:25 GMT -7
Apple Berry Hand Pies
From Cheryl @ tidymom.net/
Recipe re-printed with permission from The Recipe Girl Cookbook by Lori Lange and slightly adapted.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 6 hand pies
Ingredients
2 refrigerated pie crusts (or your favorite pie crust recipe)
2 cups Gala apples, diced and peeled (2 large)
1/2 cup dried mixed berries
1 tablespoon lemon juice
1/4 cup packed light brown sugar
1-½ teaspoon flour
1/4 teaspoon ground cinnamon
dash of salt
1 large egg white, beaten and mixed with 1 tablespoon water
Sparkling or granulated white sugar
Instructions
Heat oven to 375°
Prepare filling in large bowl.
Toss the apples and dried berries with lemon juice.
In a small bowl, mix the sugar, flour, cinnamon and salt.
Add the sugar mixture to the fruit and toss to combine.
To assemble hand pies, line a large baking sheet with parchment or a silicone mat, or spray with nonstick spray.
Remove pie crust from refrigerator, lay out on a floured surface and roll just a bit to 1/4 inch thick.
Cut the dough using 5-inch round cutter (or pie press), gently re-rolling dough scraps as needed.
Scoop 2-3 tablespoons of the filling mixture onto one side of each round, then fold the round over so the edges meet and use a fork to seal the edges (if using pie press, fold over and press).
Transfer the hand pie to the baking sheet, leaving 1½ inches between each pie.
Use a knife to cut three slits into the top of each pie to allow steam to escape and brush with the egg white wash and sprinkle with sugar.
Bake pies for 30-35 minutes, or until they are golden brown throughout.
Let the pies cool for 10 minutes on the baking sheet and then transfer them to wire rack to cool completely.
The pies may be made up to 1 day ahead.
Notes
I used refrigerated pie crust, because I love how convenient and fabulous it is, if you would like to make your own crust, Lori shares her pie crust recipe in The Recipe Girl Cookbook.
TIP: Substitute frozen berries instead of dried. You can also use just cranberries or raisins.
No 5-inch round cutter? Check out your plastic bowls and find one with a 5-inch diameter. Use the top of the bowl to cut your hand pies.
Copyright © 2013 Tidy Mom
From Cheryl @ tidymom.net/
Recipe re-printed with permission from The Recipe Girl Cookbook by Lori Lange and slightly adapted.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 6 hand pies
Ingredients
2 refrigerated pie crusts (or your favorite pie crust recipe)
2 cups Gala apples, diced and peeled (2 large)
1/2 cup dried mixed berries
1 tablespoon lemon juice
1/4 cup packed light brown sugar
1-½ teaspoon flour
1/4 teaspoon ground cinnamon
dash of salt
1 large egg white, beaten and mixed with 1 tablespoon water
Sparkling or granulated white sugar
Instructions
Heat oven to 375°
Prepare filling in large bowl.
Toss the apples and dried berries with lemon juice.
In a small bowl, mix the sugar, flour, cinnamon and salt.
Add the sugar mixture to the fruit and toss to combine.
To assemble hand pies, line a large baking sheet with parchment or a silicone mat, or spray with nonstick spray.
Remove pie crust from refrigerator, lay out on a floured surface and roll just a bit to 1/4 inch thick.
Cut the dough using 5-inch round cutter (or pie press), gently re-rolling dough scraps as needed.
Scoop 2-3 tablespoons of the filling mixture onto one side of each round, then fold the round over so the edges meet and use a fork to seal the edges (if using pie press, fold over and press).
Transfer the hand pie to the baking sheet, leaving 1½ inches between each pie.
Use a knife to cut three slits into the top of each pie to allow steam to escape and brush with the egg white wash and sprinkle with sugar.
Bake pies for 30-35 minutes, or until they are golden brown throughout.
Let the pies cool for 10 minutes on the baking sheet and then transfer them to wire rack to cool completely.
The pies may be made up to 1 day ahead.
Notes
I used refrigerated pie crust, because I love how convenient and fabulous it is, if you would like to make your own crust, Lori shares her pie crust recipe in The Recipe Girl Cookbook.
TIP: Substitute frozen berries instead of dried. You can also use just cranberries or raisins.
No 5-inch round cutter? Check out your plastic bowls and find one with a 5-inch diameter. Use the top of the bowl to cut your hand pies.
Copyright © 2013 Tidy Mom
