These hand-held pies are sold at breakfast time at Back in the Day Bakery in Savannah, Ga., but they are also a perfect summery dessert. Cheryl Day, an owner, said that she uses less sugar than many Southern bakers do, and likes to round out the flavor of sweet summer fruit with salt and lemon. The difference between a hand pie and a turnover is in the shape. (Hand pies are half moons, and turnovers are triangles.) You can make this recipe either way.
Provided by Julia Moskin
Categories snack, finger foods, pastries, pies and tarts
Time 2h15m
Yield 8 hand pies
Number Of Ingredients 8
Steps:
- Prepare the dough: On a floured surface, roll out each disk of dough into a 10-inch square, each about 1/8-inch thick. Using a 5-inch round cookie cutter, cut out 4 disks from each piece of dough. Transfer disks to a baking sheet (it's OK if they overlap slightly), cover and refrigerate until firm, at least 10 minutes.
- Prepare the berry filling: In a medium bowl, combine the berries, sugar, cornstarch, lemon zest and juice, and sea salt. Stir gently until evenly coated, then set aside.
- Remove the disks from the refrigerator and lightly brush the edges of each disk with the egg wash. Spoon about 1/4 cup berry filling onto each disk, leaving a 1-inch border around the rim. (You might have some extra filling.)
- Working with one disk at a time, leaving one half of the dough on the baking sheet, gently fold the other half of each round of dough over the filling to make a half circle and press the edges together with your fingers to seal. If any of the filling is oozing out of the sides, remove a few berries at a time until the hand pie seals easily. Using a fork, crimp the rounded edge of each hand pie. Repeat with remaining disks.
- Cover the hand pies with plastic wrap and refrigerate for 1 hour to set the crusts. Refrigerate the remaining egg wash.
- When you are ready to bake, position a rack in the middle of the oven and heat the oven to 425 degrees. Line another baking sheet with parchment paper.
- Remove the hand pies from the refrigerator and brush the tops with the remaining egg wash. Using a paring knife, cut 3 small slits in the top of each hand pie to create steam vents. Transfer the hand pies to the lined baking sheet. Bake for 20 to 25 minutes, until the hand pies are golden and the filling is bubbly. Let cool for 10 minutes, then serve warm.
- The hand pies can be cooled completely and stored in an airtight container in the refrigerator for up to 3 days.
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Moses Nirl
[email protected]These were okay, but I've had better. The filling was a bit bland and the crust was a bit tough. I think I'll try a different recipe next time.
Faizan king king
[email protected]These were a hit at my picnic! Everyone loved them. I made a double batch and they were all gone in minutes. Will definitely be making these again.
Shane Boucher
[email protected]I'm not a big fan of berries, but these hand pies were surprisingly good. The filling was sweet and tangy, and the crust was flaky and buttery. I would definitely make these again.
Stanley Dave
[email protected]These were amazing! The perfect balance of sweet and tart. The crust was flaky and the filling was bursting with flavor. I will definitely be making these again.
Aryans Rao04
[email protected]These were a bit too dry for my taste. I think I'll try adding more butter to the crust next time.
Garba Adamu Jatau
[email protected]Yum!
Jade Payne
[email protected]These were easy to make and turned out great! I used a mix of strawberries, blueberries, and raspberries for the filling and they were perfect. The crust was flaky and the filling was sweet and tart. I will definitely be making these again!
Sonnen Winifred
[email protected]These were a bit too sweet for my taste, but my kids loved them. I think I'll try reducing the amount of sugar next time.
MdNahid Nahid
[email protected]I've made these hand pies several times now and they are always a hit. The filling is so versatile and you can use any type of berry you like. I've also tried using different types of dough, like puff pastry and crescent dough, and they all work well
Itzel Huerta
[email protected]These were delicious! The perfect summer treat. I used fresh strawberries and blueberries from my garden and they were amazing. The crust was flaky and buttery. I will definitely be making these again and again.
Yeisel Dominguez
[email protected]Meh.
Ronel Ams
[email protected]These were a hit at my party! Everyone loved them. I made a double batch and they were all gone in minutes. Will definitely be making these again.
resource TV
[email protected]Not bad, but not great. The filling was a bit too sweet for my taste and the crust was a bit dry. I think I'll try a different recipe next time.
Jordan Petersen
[email protected]Easy to make and delicious. I used a mix of strawberries, blueberries, and raspberries for the filling and they turned out perfect. The crust was flaky and the filling was sweet and tart. Will definitely make these again!
Keysha Gordon
[email protected]These berry hand pies were an absolute delight! The filling was bursting with juicy berry flavor, and the crust was flaky and golden brown. I loved that I could customize the filling with my favorite berries. A definite keeper!