The Everything Pie Cookbook (35 page)

stand 5 minutes before serving.

2 2 8

Chapter 16

hand pies

Blackberry Hand Pies

Banana Cream Fried Pies

230

240

Peach Ginger Hand Pies

Ham and Swiss Hand Pies

231

241

Blueberry Lemon Cheese

Beef Picadillo Empanadas

Hand Pies

242

232

Black Bean Empanadas

Pineapple Cream Cheese

243

Hand Pies

233

Grilled Chicken and Pepper Jack

Hand Pies

Country Apple Hand Pies

244

234

Chorizo Empanadas

Sweet Cheese Hand Pies

245

235

Tomato, Basil, and Cheese

Spiced Pumpkin Hand Pies

Hand Pies

236

246

Creamy Chocolate Fried Pies

BBQ Pies

237

247

Fresh Peach Fried Pies

Pepperoni Pizza Pie Pockets

238

248

Tart Lemon Fried Pies

239

2 2 9

Blackberry Hand Pies

Feel free to use either fresh or frozen berries in this dessert. These pies

are best served slightly warm or at room temperature.

IngredIents  | ServeS 8

1. In a medium saucepan over medium heat, combine the

2 cups blackberries

blackberries, apple, sugar, cornstarch, cinnamon, and

½ cup grated apple

nutmeg. Allow the mixture to come to a boil and

½ cup sugar

thicken, about 5 minutes. Remove from the heat and

2 tablespoons cornstarch

cool to room temperature.

¼ teaspoon cinnamon

¼ teaspoon fresh grated nutmeg

2. Heat the oven to 425°F and line a baking sheet with

2 recipes (9-inch) Flaky Pie Crust, not

parchment paper.

pressed into pie pans (See Chapter 2)

1 egg, beaten

3. Cut the pastry into 8-inch rounds or squares. Place

about 1⁄3 cup filling onto the pastry slightly off center,

brush the edges of the pastry with beaten egg, and fold

A Spoonful of Sugar

the dough over the filling. Pinch or crimp with a fork to

If you want to sweeten things up and add a

little decorative touch to your pies, try

seal. Place the pies on the prepared baking sheet and

dusting the tops of egg-washed crusts with

brush with beaten egg. With scissors or a sharp paring

a little sugar. Table sugar will work fine, but

knife, cut vents in pastry so that steam can escape.

if you want the sugar to stand out, try using

sanding sugar. Sanding sugar is coarser

4. Bake for 10 minutes, then reduce heat to 350°F and

and will not melt into the egg wash while

baking.

bake for an additional 25 to 30 minutes, or until the

pastry is golden brown and juices are bubbling. Cool to

room temperature before serving.

2 3 0

Peach Ginger Hand Pies

Sweet peaches and spicy ginger are a lovely combination. You may

also make this pie with apricots when they are in season!

IngredIents  | ServeS 8

1. In a medium saucepan over medium heat, combine the

2 peaches, peeled, stoned, and finely

peaches, light brown sugar, ginger, cinnamon, and

diced

cornstarch. Cook until the mixture comes to a boil and

¼ cup packed light brown sugar

thickens, about 5 minutes. Remove from the heat and

1 teaspoon fresh grated ginger

cool to room temperature.

¼ teaspoon cinnamon

1 tablespoon cornstarch

2. Heat the oven to 425°F and line a baking sheet with

2 recipes (9-inch) Flaky Pie Crust, not

parchment paper.

pressed into pie pans (See Chapter 2)

1 egg, beaten

3. Cut the pastry into 8-inch rounds or squares. Place

about ¼ cup filling onto the pastry slightly off center,

brush the edges of the pastry with beaten egg, and fold

the dough over the filling. Pinch or crimp with a fork to

seal. Place the pies on the prepared baking sheet and

brush with beaten egg. With scissors or a sharp paring

knife, cut vents in pastry so that steam can escape.

4. Bake for 15 minutes, then reduce heat to 350°F and

bake for an additional 25 minutes, or until the pastry is

golden brown and juices are bubbling. Cool to room

temperature before serving.

C h a p t e r 16
  H a n d   P i e s

2 3 1

Blueberry Lemon Cheese Hand Pies

This pie combines fresh blueberry filling with a thin layer of lemony cream cheese.

IngredIents  | ServeS 8

1. In a large bowl, cream together the cream cheese and

4 ounces cream cheese, softened

sugar until light and fluffy. Beat in the egg until well

3 tablespoons sugar

combined. Stir in the vanilla and lemon zest, then cover

1 egg

and chill for 1 hour.

¼ teaspoon vanilla

2. In a medium saucepan over medium heat, combine the

1 tablespoon lemon zest

1½ cups fresh blueberries

blueberries, light brown sugar, cornstarch, and

¼ cup packed light brown sugar

cinnamon. Cook until the mixture comes to a boil and

1 tablespoon cornstarch

thickens. Remove from the heat and cool to room

¼ teaspoon cinnamon

temperature.

2 recipes (9-inch) Flaky Pie Crust, not

pressed into pie pans (See Chapter 2)

3. Heat the oven to 425°F and line a baking sheet with

1 egg, beaten

parchment paper.

Cut the pastry into 8-inch rounds or squares. Spread

Testing for Doneness

about 2 tablespoons of the cream cheese mixture into

How do you know if your hand pies are

the center of the pastry. Place about ¼ cup filling onto

truly cooked all the way through? There are

3 ways to check. First, look at the bottom

the pastry slightly off center, brush the edges of the

of the pie. It should be deeply golden

pastry with beaten egg, and fold the dough over the

brown. If it is pale, it needs more time. Sec-

filling. Pinch or crimp with a fork to seal. Place the pies

ond, the crust should feel firm to the touch.

Gently press the center of the pie. It should

on the prepared baking sheet and brush with beaten

not collapse or feel soggy. Finally, use a

egg. With scissors or a sharp paring knife, cut vents in

cooking thermometer to test the filling.

pastry so that steam can escape.

Fillings with raw eggs are done when they

reach 155°F.

4. Bake for 15 minutes, then reduce heat to 350°F and

bake for an additional 20 to 30 minutes, or until the

pastry is golden brown and juices are bubbling. Cool to

room temperature before serving.

2 3 2

Pineapple Cream Cheese Hand Pies

Tart pineapple and tangy cream cheese make an unexpected and delicious filling for these pies.

IngredIents  | ServeS 8

1. In a large bowl, cream together the cream cheese,

8 ounces cream cheese, softened

sugar, and cornstarch until light and fluffy. Beat in the

1⁄3 cup sugar

egg and egg yolk until well combined. Stir in the

1 tablespoon cornstarch

vanilla, orange zest, and pineapple until mixed well.

1 egg

Cover and chill for 1 hour.

1 egg yolk

¼ teaspoon vanilla

2. Heat the oven to 425°F and line a baking sheet with

1 tablespoon orange zest

parchment paper.

1 (8-ounce) can crushed pineapple,

drained well

3. Cut the pastry into 8-inch rounds or squares. Evenly

2 recipes (9-inch) Flaky Pie Crust, not

divide the cream cheese mixture among the pastries

pressed into pie pans (See Chapter 2)

slightly off center, brush the edges of the pastry with

1 egg, beaten

beaten egg, and fold the dough over the filling. Pinch or

crimp with a fork to seal. Place the pies on the

prepared baking sheet and brush with beaten egg. With

scissors or a sharp paring knife, cut vents in pastry so

that steam can escape.

4. Bake for 15 minutes, then reduce heat to 350°F and

bake for an additional 20 to 30 minutes, or until the

pastry is golden brown and the filling is hot. Cool to

room temperature before serving.

C h a p t e r 16
  H a n d   P i e s

2 3 3

Country Apple Hand Pies

Bits of tart, fresh apple make a delicious filling for these portable pies.

IngredIents  | ServeS 8

1. In a medium bowl, combine the apple, cinnamon,

2 Granny Smith apples, peeled, cored,

sugar, and cornstarch until well mixed. Allow to stand 5

and finely chopped

minutes.

½ teaspoon cinnamon

¼ cup sugar

2. Heat the oven to 425°F and line a baking sheet with

2 tablespoons cornstarch

parchment paper.

2 recipes (9-inch) Flaky Pie Crust, not

pressed into pie pans (See Chapter 2)

3. Cut the pastry into 8-inch rounds or squares. Place

1 egg, beaten

about 1⁄3 cup filling onto the pastry slightly off center,

brush the edges of the pastry with beaten egg, and fold

the dough over the filling. Pinch or crimp with a fork to

Hand Pies into Fried Pies

seal. Place the pies on the prepared baking sheet and

Any hand pie made with a fruit filling can

be made into a fried pie with a few simple

brush with beaten egg. With scissors or a sharp paring

modifications. First, do not cut a steam

knife, cut vents in pastry so that steam can escape.

vent. The vent will allow oil to seep into the

pie. Second, try to press out any air in the

4. Bake for 15 minutes, then reduce heat to 350°F and

pastry before crimping. Fry the pies in oil

heated to 350°F until puffed and golden.

bake for an additional 25 minutes, or until the pastry is

golden brown and juices are bubbling. Cool to room

temperature before serving.

2 3 4

Sweet Cheese Hand Pies

The filling for these pies can be flavored with citrus zest, or even cocoa

powder, if you want to add some zip to your creation.

IngredIents  | ServeS 8

1. In a medium bowl, cream together the cream cheese

8 ounces cream cheese

and ricotta cheese until smooth. Add in the sugar and

4 ounces ricotta cheese

cornstarch until smooth, then beat in the egg, egg yolk,

½ cup sugar

and vanilla until smooth. Cover and chill for 1 hour.

1 tablespoon cornstarch

2. Heat the oven to 425°F and line a baking sheet with

1 egg

1 egg yolk

parchment paper.

1 teaspoon vanilla

3. Cut the pastry into 8-inch rounds or squares. Divide the

2 recipes (9-inch) Flaky Pie Crust, not

pressed into pie pans (See Chapter 2)

filling evenly between the pastries, brush the edges

1 egg, beaten

with beaten egg, and fold the dough over the filling.

Pinch or crimp with a fork to seal. Place the pies on the

prepared baking sheet and brush with beaten egg. With

scissors or a sharp paring knife, cut vents in pastry so

that steam can escape.

4. Bake for 15 minutes, then reduce heat to 350°F and

bake for an additional 25 minutes, or until the pastry is

golden brown and juices are bubbling. Cool to room

temperature before serving.

C h a p t e r 16
  H a n d   P i e s

2 3 5

Spiced Pumpkin Hand Pies

Sometimes, after a big holiday meal, your guests are too full for dessert. Prepare these pies

and send them home with your guests to be enjoyed later, when they are not so full.

IngredIents  | ServeS 8

1. In a medium bowl, combine together the sugar,

1⁄3 cup sugar

cinnamon, salt, allspice, cloves, egg, pumpkin, and

½ teaspoon cinnamon

cream cheese until well combined. Cover and chill for

¼ teaspoon salt

1 hour.

1⁄8 teaspoon allspice

1

2. Heat the oven to 425°F and line a baking sheet with

⁄8 teaspoon ground cloves

1 egg

parchment paper.

6 ounces pumpkin purée

3. Cut the pastry into 8-inch rounds or squares. Divide the

2 ounces cream cheese, softened

filling evenly between the pastries, brush the edges

2 recipes (9-inch) Flaky Pie Crust, not

pressed into pie pans (See Chapter 2)

with beaten egg, and fold the dough over the filling.

1 egg, beaten

Pinch or crimp with a fork to seal. Place the pies on the

prepared baking sheet and brush with beaten egg. With

scissors or a sharp paring knife, cut vents in pastry so

Pumpkin Pie Spice

that steam can escape.

Many people prefer using commercially

mixed pumpkin pie spice because they do

not always have separate spices on hand. If

4. Bake for 15 minutes, then reduce heat to 350°F and

you prefer a spice blend, you can easily

bake for an additional 30 to 35 minutes, or until the

substitute it for individual spices. Add up