Hand Pies
Hand Pies Erin McDowell

Let’s be honest: The best part of eating those toaster pastries as a kid was waiting for them to pop up warm and ready--not their taste (cardboard, anyone?). So we thought, why not take this classic breakfast treat into grown-up territory? Our version is really a handheld mini pie, plus frosting (everything’s better with frosting). Just roll out pie dough, add a dollop of your favorite jam, and then bake to flaky, golden perfection. Low on time? Use store-bought dough. Either way, you’ll be counting the seconds until they’re done.

Makes 12 hand pies
Start to Finish: 2 hours (includes chilling time)

Ingredients

Hand Pies

2½ cups all-purpose flour

Pinch of salt

2 tablespoons sugar

2 sticks cold butter, cut into cubes

⅓ cup cold water

1 cup jam, jelly or preserves

Frosting

¾ cup confectioners’ sugar

3 tablespoons heavy cream

1 teaspoon pure vanilla extract

Sprinkles (optional)

Directions

1. Preheat the oven to 400°. Line a baking sheet with parchment paper.

2. In the bowl of a food processor, combine the flour with the salt and sugar. Add the cubed butter and pulse until the butter is the size of peas, about 2 minutes.

3. Gradually add the water through the top spout, and pulse just until the dough comes together. Remove the dough and wrap it in plastic. Chill in the refrigerator for at least 20 minutes.

4. Roll out the chilled dough on a lightly floured surface to ¼-inch thickness. Cut into 2-by-3-inch rectangles.

5. Place 2 tablespoons of jam in the center of half the rectangles. Dip your finger into cool water and run it around the edges of the dough. Place the remaining rectangles on top of the jam-covered ones, and press the edges with a fork to seal. Use a knife to cut a tiny vent into the center of the top piece of dough.

6. Place the pies on the prepared baking sheet and bake until golden brown, 10 to 13 minutes. Cool completely.

7. In a small bowl, whisk the confectioners’ sugar with the cream and vanilla. If the frosting is too thick, add more cream 1 tablespoon at a time until it is easily spreadable.

8. Frost each hand pie with about 1 tablespoon of frosting, and top with sprinkles, if desired.

Finishing Touches

It's the details that count! Try these tips

  • These babies are begging for a creative touch. Use cookie cutters to make the hand pies into different shapes. Bite-size pies are especially endearing.

  • You can use fresh or frozen fruit in place of the jam for the filling. Toss 1 cup fruit (don’t thaw it if it’s frozen) with 2 tablespoons sugar and 3 tablespoons flour, then mound about 2 tablespoons of filling in the center of each pie.

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