results for hand pies

Rustic Georgia Peach Hand Pies

August 18, 2014
Story By: Mandy Kellogg Rye
Filed Under > Desserts

COMMENT
TWEET
PIN
SHARE

Rustic Peach Hand Pies, Waiting On MarthaRustic Peach Hand Pies, Waiting On MarthaRustic Peach Hand Pies, Waiting On MarthaRustic Peach Hand Pies, Waiting On Martha

A little birdy told me it was National Peach Month and living in the land of peaches, well I just had to whip something up.  So with a fresh bushel in hand and plenty of pie crust I had made the night before I thought what’s better than homemade Georgia peach hand pies?  We all know I love hand pies as proven by THIS recipe (they’re just so dang easy and transportable), I thought lets give it another go.  I’ll probably have to officially retire hand pies now (though I feel a savory one coming for fall), but it was worth the repeat to nosh all Sunday on these delicious little pies (cinnamon is the secret my friends).  Oh, and while we’re feeling all peachy, may I suggest washing your hand pie down with one of THESE?  truly, MKR

*Silpat Mat, Martha Stewart for Macys  ||  Striped Napkins, Sur La Table  ||  Cookie Sheets, Calphalon  ||  Fluted Pastry Wheel, Williams Sonoma

Rustic Peach Hand Pies
Yields 8
Write a review
Save Recipe
Print
Prep Time
3 hr 30 min
Cook Time
20 min
Total Time
3 hr 50 min
Prep Time
3 hr 30 min
Cook Time
20 min
Total Time
3 hr 50 min
Ingredients
  1. FOR THE DOUGH
  2. 2 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling dough
  3. 1 teaspoon salt
  4. 1 teaspoon sugar
  5. 16 tablespoons (2 sticks) cold unsalted butter, cut into pieces
  6. 4 tablespoons ice water, plus 4 more, if needed
  7. FOR THE FILLING
  8. 6-8 fresh, soft peaches (enough for 4 cups peach mixture)
  9. 2 tablespoons sugar
  10. 1 tablespoon brown sugar
  11. 1 tablespoon cinnamon
  12. 1 tablespoon fresh lemon juice
  13. heart shaped cookie cutter
  14. FOR THE EGG WASH
  15. 1 egg
  16. 2-3 tablespoons of water
Instructions
  1. FOR THE CRUST
  2. In a food processor, pulse flour, salt, and sugar several times to combine. Add butter. Pulse until mixture resembles coarse meal, with just a few pea-size pieces remaining.
  3. Sprinkle with 4 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if needed, add up to 4 tablespoons more ice water, 1 tablespoon at a time). Do not overprocess.
  4. Turn dough out onto a work surface; form dough into two 3/4-inch-thick disk. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour.
  5. About 15 minutes before the dough is ready to be removed from the refrigerator pre heat oven to 400 degrees.
  6. FOR THE FILLING
  7. Wash and remove skin from peaches, cut and dice into small squares and place into a large mixing bowl.
  8. Add 2 tablespoons of sugar, 1 tablespoon of brown sugar, 1 tablespoon of cinnamon, and the juice of 1/2 a lemon. Mix and set aside.
  9. Unwrap your pie dough; place on a large piece of floured waxed paper or floured surface. Roll dough into two 14-inch rounds. Using your fluted pastry cutter cut out squares and place half of them on to a lined cookie sheet.
  10. Scoop approximately 2 tablespoons of peach mixture and place on to cut pie dough. Place another piece of pie dough on top creating a complete hand pie and gently press down the sides. Using a fork moving all around the border and press down to create a crease and seal your pies. Repeat until there are no more squares left.
  11. Beat egg and 2 tablespoons of water in a bowl, and brush each pie completely with the mixture. Sprinkle sanding sugar on top of each and cut an X in the top allowing steam to release.
  12. Bake 18-20 minutes or until pies turn a golden brown.
  13. Let cool 5 minutes before devouring.
Notes
  1. **If from scratch dough isn't your thing feel free to buy store bought!
Welcome by Waiting on Martha https://waitingonmartha.com/
**All images original to Waiting On Martha

comments (3)

Blueberry Hand Pies with Lemon Blueberry Glaze

June 15, 2015
Story By: Mandy Kellogg Rye
Filed Under > Desserts

COMMENT
TWEET
PIN
SHARE

Homemade blueberry hand pies recipe How to make homemade blueberry handpiesBlueberry hand pie recipe

The perfect sized sweet treat, this mini blueberry pie recipe deserves a spot at your next summer soiree or picnic in the park.  I’ve shared my love for hand pies before (a peach rendition and strawberry rendition), and I always consider them my go-to for an easy, delicious dessert.

So with blueberry season in full swing, I’ll be celebrating one of my favorite summer flavors. These blueberry hand pies with lemon blueberry glaze include a fresh blueberry purée and that homemade, buttery crust that you just can’t beat. And since the lemon blueberry glaze is so sweet, there’s very little sugar in the actual hand pies (my cue for enjoying more than a few). 

The hand pie recipe is super simple, but there’s one key thing to remember: keep the crust thin to avoid overpowering the filling’s flavor.  You want a good crust-to-filling ratio after all.  Tell me, will you be enjoying this delightful summer dessert soon?  Truly, MKR

SHOP THE STORY / CLICK LEFT & RIGHT ARROWS TO EXPLORE

 

 

Blueberry Hand Pies With Lemon Blueberry Glaze
Yields 12
Write a review
Save Recipe
Print
Prep Time
2 hr
Cook Time
20 min
Total Time
2 hr 20 min
Prep Time
2 hr
Cook Time
20 min
Total Time
2 hr 20 min
Ingredients
  1. FOR THE DOUGH
  2. 5 CUPS ALL-PURPOSE FLOUR (SPOONED AND LEVELED), PLUS MORE FOR ROLLING DOUGH
  3. 2 TEASPOONS SALT
  4. 2 TEASPOONS SUGAR
  5. 4 STICKS COLD UNSALTED BUTTER, CUT INTO PIECES
  6. 8 TABLESPOONS ICE WATER, PLUS 4 MORE, IF NEEDED
  7. ROUND COOKIE CUTTER
  8. FOR THE FILLING
  9. 3-4 CUPS BLUEBERRIES
  10. 1/4-1/2 CUP SUGAR
  11. 1 TABLESPOON CINNAMON
  12. 1 TABLESPOON FRESH LEMON JUICE
  13. FOR THE GLAZE
  14. 2 cups confectioners' sugar
  15. 4 tablespoons fresh lemon juice
  16. 4 tablespoons fresh blueberry juice
Instructions
  1. FOR THE CRUST...
  2. IN A FOOD PROCESSOR, PULSE FLOUR, SALT, AND SUGAR SEVERAL TIMES TO COMBINE. ADD BUTTER. PULSE UNTIL MIXTURE RESEMBLES COARSE MEAL, WITH JUST A FEW PEA-SIZE PIECES REMAINING.
  3. SPRINKLE WITH 8 TABLESPOONS ICE WATER. PULSE UNTIL DOUGH IS CRUMBLY BUT HOLDS TOGETHER WHEN SQUEEZED WITH FINGERS (IF NEEDED, ADD UP TO 4 TABLESPOONS MORE ICE WATER, 1 TABLESPOON AT A TIME). DO NOT OVERPROCESS.
  4. TURN DOUGH OUT ONTO A WORK SURFACE; FORM DOUGH INTO TWO DISKS. WRAP TIGHTLY IN PLASTIC, AND REFRIGERATE UNTIL FIRM, AT LEAST 1 HOUR.
  5. ABOUT 15 MINUTES BEFORE THE DOUGH IS READY TO BE REMOVED FROM THE REFRIGERATOR PRE HEAT OVEN TO 350 DEGREES.
  6. FOR THE FILLING...
  7. PLACE BLUEBERRIES, SUGAR, LEMON, AND CINNAMON IN A LARGE BOWL AND LET MACERATE FOR APPROXIMATELY ONE HOUR. MASH A BIT OF THE BLUEBERRIES SO YOU BEGIN TO BREAK THEM DOWN AND ALLOW FOR JUICE.
  8. UNWRAP YOUR PIE DOUGH; PLACE ON A LARGE PIECE OF FLOURED WAXED PAPER OR SURFACE. ROLL DOUGH INTO TWO 14-INCH ROUNDS. USING YOUR ROUND COOKIE CUTTER CUT OUT ROUNDS AND PLACE HALF OF THEM ON TO A LINED COOKIE SHEET.
  9. SCOOP APPROXIMATELY 2 TABLESPOONS OF BLUEBERRY MIXTURE AND PLACE ON TO CUT PIE DOUGH. PLACE ANOTHER PIECE OF PIE DOUGH ON TOP CREATING A COMPLETE HAND PIE AND GENTLY PRESS DOWN THE SIDES.
  10. USING A FORK MOVE AROUND THE BORDER AND PRESS DOWN TO CREATE A CREASE AND SEAL YOUR PIES. REPEAT UNTIL THERE ARE NO MORE ROUNDS LEFT.
  11. Make sure to reserve a few tablespoons of blueberry juice for your glaze!
  12. BAKE 18-20 MINUTES OR UNTIL PIES TURN A GOLDEN BROWN.
  13. LET COOL 5-10 MINUTES BEFORE ICING.
  14. FOR THE GLAZE...
  15. Place confectioners' sugar, lemon and blueberry juice in a medium bowl and whisk until smooth. Glaze should be thick, yet pourable keep adding more sugar or liquid to achieve desired consistency.
Notes
  1. **IF FROM SCRATCH DOUGH ISN'T YOUR THING FEEL FREE TO BUY STORE BOUGHT**
Welcome by Waiting on Martha https://waitingonmartha.com/
comments (4)

Rustic Heart-Shaped Strawberry Hand Pies

February 9, 2014
Story By: Mandy Kellogg Rye
Filed Under > Desserts

COMMENT
TWEET
PIN
SHARE

strawberry hand pies

Valentine’s Day.  A celebration of love.  A celebration of  chocolates and sweet nothings.  And here a celebration of pie.  Or rather rustic heart-shaped strawberry hand pies. Not only are these the most precious hand pies ever, but you can pretty much fill them with anything your heart desires.  Strawberries, cherries, chocolate, heck you could even make them savory if the mood strikes.  Happy count down to Valentine’s Day Loves!  truly, MKR    

 

Rustic Heart-Shaped Hand Pies
Write a review
Save Recipe
Print
Prep Time
3 hr 30 min
Cook Time
15 min
Total Time
3 hr 45 min
Prep Time
3 hr 30 min
Cook Time
15 min
Total Time
3 hr 45 min
Ingredients
  1. FOR THE DOUGH
  2. 2 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling dough
  3. 1 teaspoon salt
  4. 1 teaspoon sugar
  5. 16 tablespoons (2 sticks) cold unsalted butter, cut into pieces
  6. 4 tablespoons ice water, plus 4 more, if needed
  7. FOR THE FILLING
  8. 1 Quart of strawberries
  9. 3-4 tablespoons sugar
  10. heart shaped cookie cutter
  11. FOR THE EGG WASH
  12. 1 egg
  13. 2-3 tablespoons of water
Instructions
  1. In a food processor, pulse flour, salt, and sugar several times to combine. Add butter. Pulse until mixture resembles coarse meal, with just a few pea-size pieces remaining.
  2. Sprinkle with 4 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if needed, add up to 4 tablespoons more ice water, 1 tablespoon at a time). Do not overprocess.
  3. Turn dough out onto a work surface; form dough into two 3/4-inch-thick disk. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour.
  4. About 15 minutes before the dough is ready to be removed from the refrigerator pre heat oven to 400 degrees.
  5. Wash and hull strawberries cutting them into quarters and placing into a mixing bowl. Add 2-3 tablespoons of sugar depending on the natural sweetness of your strawberries and mash the mixture to a consistency where you still have some larger chunks of strawberry. Set aside.
  6. unwrap dough; place on a large piece of floured waxed paper or floured surface. Roll dough to two a 14-inch round. Using your heart shaped cookie cutter cut out hearts and place half of them on to a lined cookie sheet.
  7. Scoop approximately 1 tablespoon of strawberry mixture and place on to heart. Place another piece of heart dough on top creating a pie and gently press down the sides. Then take a fork and moving all around the border of the heart gently press down to create the crease and seal your pies. Repeat until there are no more hearts left.
  8. Beat egg and 2 tablespoons of water in a bowl, and brush each pie completely with the mixture. Sprinkle sugar on top of each and bake 15-18 minutes or until pies turn a golden brown.
  9. Let cool 5 minutes before devouring.
Notes
  1. If from scratch dough isn't your thing feel free to buy store bought!
Welcome by Waiting on Martha https://waitingonmartha.com/

Photography, Rustic White

comments (8)
Keep Browsing
Copyright © Welcome by Waiting on Martha  /
Back to Top