greetings from dallas, texas!
i’ve been in texas for a biblical counseling conference with my church the past couple days, learning about biblical counseling (obvi) and different issues such as depression, domestic violence, and marriage. my brain is still currently oversaturated from all the information and knowledge i’ve gained over the past three days, so i won’t be sharing any of that today. that’ll be reserved for another day (maybe) once i’ve had a chance to reflect and process everything… and once I get over this barbecue-induced food coma.
so, for now, apricot jam hand pies. think: an adult version of a pop tart, or a small version of a pie. these hand pies include apricot jam (you can use any type) sandwiched between a buttery and flaky pie crust. it’s a dumpling version of pie, so easy to eat on the go and perfect for freezing to bake for later.
the pastry is an all-butter pie crust, with three main ingredients: cold butter, flour, and cold water. if you’ve made pie before or browsed pie recipes, you know that the flakiness of the pastry comes from the cold butter chunks hitting the heat of the oven. science. anyway, keep in mind that the dough comes together quickly, but it will take some prep time for the dough to chill in the fridge before and after you make your pies. it’s not too bad, as daunting as it sounds- just try it once, and you’ll learn, especially once you have little warm pies in your hands.
baker’s notes: these hand pies freeze great! follow the recipe until the pies are assembled. freeze until solid, throw them in a ziploc bag, and bake them whenever you want! you might need to add a couple minutes to the bake time, but it’ll vary from oven to oven.
i used apricot jam here, but feel free to use whatever you’d like- strawberry, blueberry, raspberry. possibilities are endless!
apricot jam hand pies
makes 15-20 hand pies
adapted from Smitten Kitchen
all-butter flaky pie crust
2 cups all-purpose flour
1 tablespoon granulated sugar
3/4 teaspoon salt
1 cup unsalted butter, cold and cut into cubes
1/2 cup water, very cold
filling & finish
one 15.2 oz jar apricot jam (or another fruit jam)
1 large egg, beaten with 1 teaspoon water
raw turbinado sugar, for sprinkling
make the pie dough: in a large bowl, whisk together the flour, sugar, and salt. cut in the cubed and chilled butter. either using your finger tips, pastry blender, food processor, or two forks, squash the butter cubes with the butter, until it forms lima-bean-sized to pea-sized crumbs. pour the cold water over the butter peas, and gently stir it into the dough. The dough will be slightly wet and sticky, but it’ll be fine.
divide the dough in half, pat into a ball, and slightly flatten. Wrap each partially-flattened dough pieces in plastic wrap, and chill in the fridge for at least 1.5 hours.
assemble the pies: when you’re ready to work with the dough, lightly flour a work counter, and line two baking sheets with parchment paper. working with one dough half at a time, place it on the floured surface and sprinkle more flour over the dough. roll the dough out until it is about 1/8th-1/4th-inch thick. if you feel like it’s sticking to your surface, sprinkle a little more flour, but work quickly to keep the butter cold.
using a large cookie cutter (i used a 2.5-inch mason jar lid), cut out dough circles. place the dough circles onto a lined baking sheet- you don’t need to space them out since you’ll be transferring them to the actual baking sheet later. chill the dough circles for about 10 minutes in refrigerator.
spoon about 1-1.5 teaspoons of apricot jam into a half of the dough circle. fold the other half over to cover the filling, creating a semi-circle. seal the hand pie, pressing the edges of the dough together slightly. use the tines of a fork to make the edges look pretty!
using a sharp knife, cut 1-3 small slits on each pie (for ventilation). brush each semicircle hand pie with the egg wash, and sprinkle each hand pie with raw sugar. refrigerate the assembled hand pies for 30 minutes, or freeze for 15 minutes.
bake the pies: while the pies are chilling, preheat the over to 425 f. place the chilled hand pies on the lined baking sheets, spacing them about 1-inch apart. bake for 18 minutes, or until golden brown. the juices from the jam will seep out but no worries- it will still be juicy in the pies.
serve warm and enjoyyyy!!!