Hand Pies
Two words….. Hand Pies!! What a beautiful little pastry creation! It’s the perfect little sweet treat on the go. I just had a peach one at this local bakery the other day and couldn’t eat it fast enough. The special thing about a hand pie is you can put ANYTHING in it! Who has thanksgiving leftovers? Put it in!! I made raspberry almond white chocolate, my favorite!
Ingredients
- 2 pie crusts, homemade (recipe follows) or store-bought
- Filling aka Thanksgiving leftovers
- 1 large egg, beaten
Thanksgiving ideas
- Cranberry sauce
- Turkey AND Gravy
- Stuffing
- Green Bean Casserole
- Corn
- Sweet Potatoes
- Mashed Potatoes
Directions
Preheat oven to 400 degrees F.
Unroll pie crust, and cut out into 3-4 inch circles using a large cup, bowl, or cookie cutter. Keep rerolling the scraps together to make these circles using as much up as possible.
Place a small amount of filling on one half of the pie crust and cover with the other half. Using a fork, crimp the edges of the crust together to seal. Brush the top with egg wash and sprinkle with sugar if you’re making a sweet one. Place on greased cookie sheet and bake for 12-15 minutes until golden.
Pastry for Double-Crust Pie
Ingredients
- 2 ¼ cups All-purpose flour
- ¾ tsp. salt
- 2/3 cup butter
- 8-10 tbsp. cold water
Directions
In a medium bowl stir together flour and salt. Using a pastry blender or clean hands, cut in the butter until pieces are pea size.
Sprinkle 1 tbsp. of the water over the flour mixture at time. Push the moistened dough aside and continue adding water until all flour is moistened, and can form a loose ball.
On a lightly floured surface, use your hands to flatten one pastry ball. Roll it from the center out to edges into a 12 inch circle in diameter. Cut 3-4 inch circles and then start filling!!