For Debbie and Phil’s Great 8 Renaissance Faire themed dinner last year, Lord and Lady Van Boom were asked to bring fruit hand pies with vanilla ice cream. Although I think the pie crust recipe already posted on our blog is one of the best, I decided to try a different recipe for the hand pies. Either recipe would work just Gr8!
I thought I would challenge myself and make two different fruit pies using two different shapes.
Berry Hand Pies~
and Apple Hand Pies~This is a fun and delicious ending to a meal. And yes, why not eat with your hands! Enjoy!
Start the recipe early enough to refrigerate the dough for an hour before rolling out.
One recipe of dough will make about 12-14 hand pies.
In a large mixing bowl of a food processor fitted with a metal blade, combine the flour, salt, and sugar.
Add the butter pieces and pulse with the food processor on low until the mixture resembles coarse meal with a few clumps of butter remaining.
In a small measuring cup with a spout for pouring, combine the sour cream, lemon juice and ice water.
Gradually add the sour cream mixture to the food processor and process just until combined.
The mixture will be crumbly. Test by pinching a small amount of dough together to see if it holds. If it does not hold together, add more water 1 teaspoon at a time.
Remove the dough from the refrigerator and allow it to rest for 5 minutes.
Cut out circles using any size cookie or biscuit cutter. (I use a 2 3/4" round biscuit cutter. For the apple hand pies, I cut around the edge of a bowl to get a larger circle.)
Fill the center of this dough circle with the berry filling (~2 Tablespoons). The amount you can fit inside will depend on the size of your dough circle and the size of your berries (sometimes the berries need to be cut in half if too large). Be sure to leave a border around the filling. If using a large circle, place the fruit on one side of the dough leaving the other side available to fold over.
Place the second dough circle atop each filled circle or if using a large circle shape, fold over the filling.
Use a fork to crimp the edges together, sealing each pie.
Brush the tops of the pies with remaining egg wash.
Bake 13 – 15 minutes until the pies are just beginning to turn golden brown.
In a small bowl, combine the apples, lemon juice, cinnamon, sugar and flour. Stir until thoroughly mixed.
Follow Berry Hand Pie Directions above, #2 through #18.
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