Recipe // Mini Hand Pies

Thursday, July 10, 2014

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The other day, I don't know why, but I got this craving for some pie. But I didn't want to go and get a whole pie because then that would mean I would eat the whole thing, by myself. I kid you not, whenever I bring home dessert, I'm pretty much the only one that eats it in it's entirety. Cora's too young to get that much sugar and Steve doesn't have a sweet tooth, so it's all on me to finish it, so that it doesn't go to waste. Cause you never want to have dessert go to waste. So what's a girl to do when a craving strikes? Bake it, of course!

Remember when I made these mini apple pies? Well, I took that idea and ran with it to make mini hand pies! I had made something similar in the past and tweaked it to accommodate ingredients that I had on hand. And trust me, you don't need much to create these yummy hand pies as you'll see in the photo below. See, I told you. Just 4 ingredients and you've got yourself delicious, homemade mini hand pies!

I always keep pie crust in the freezer because as you've just learned, I somehow get these pie cravings frequently. But if you aren't like me and keep pie crust stocked in your house, you can always make pie crust and it's not hard at all. And I bet you a dollar that you'll already have the ingredients to make it. This Smitten Kitchen recipe is what I use to make pie crust when I'm all out of the pre made stuff. And it never fails.

Okay so let's get started with how to make these tasty pies!

1 Pillsbury® refrigerated pie crust (from 14-oz box), softened as directed on box
1 jar of Bonne Mama jam (I used apricot-raspberry, but feel free to use whatever you like)
1 egg, beaten
1 tbs water
Sugar, to sprinkle the tops of the pies
Flour, for dusting

Baking sheet (use a Silpad or parchment paper to line it)
Rolling Pin
Cookie Cutter (3" diameter)

Preheat the oven to 425 degrees. Roll out the pie crust onto a lightly floured surface. Using a rolling pin, roll the pie crust so that it's about 1/8" thick. Don't go too thin or else they'll break when you try to take them out of the pan after baking. Use a large cookie cutter (I used a scalloped edge one which gives it a decorative look) to cut out rounds. Cut out as many rounds as you can from the dough. Then take half of the rounds and place them on the baking sheet. Take the other half and just roll them out ever so slightly with the rolling pin so that they're a little bit bigger than the rounds that are on the baking sheet. This will ensure that you'll cover the bottom of the pies completely. Spoon about a tablespoon of jam onto the rounds on the baking sheet. Then take one of the rounds that you rolled out to be bigger and place it on top. Then take a fork and press on the edges to ensure that they're completely sealed. Whisk the egg with the water to create an egg wash and brush it on the tops of the pies. Then sprinkle the tops with the sugar. Use a sharp knife to create slits which will release steam. Place in the oven and bake for 12-14mins or until golden brown. Transfer to a wire rack and let cool. Serve warm or room temperature. Enjoy!

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