You can use any fruit you have available for these pies, or even mix and match within the fillings.
By Sarah Schiffman
Summer Fruit Hand-Pies
- Total Time: 1 hour 10 mins
- Yield: 6-12 1x
Description
You can use any fruit you have available for these pies, or even mix and match within the fillings.
Ingredients
Scale
For the Cherry Filling:
- 1/3 cup sugar
- 1 tablespoon cornstarch
- ½ tablespoon butter
- 1 cup pitted cherries
For the Apple Filling:
- 1/3 cup sugar
- 1 tablespoon cornstarch
- ½ tablespoon butter
- 1 cup apples, peeled and cut into small chunks
- Pinch of cinnamon
For the Peach Filling:
- 1/3 cup sugar
- 1 tablespoon cornstarch
- ½ tablespoon butter
- 1 cup peaches, peeled and cut into small chunks
- ½ vanilla bean, split lengthwise
For the Pastry:
- 2 sheets puff pastry, thawed in refrigerator
- 1 egg white
- 1 tablespoon water
- Raw sugar for sprinkling
Instructions
To make the cherry filling:
- Combine the sugar and cornstarch in a small bowl and whisk together until combined. Melt butter in a skillet over medium heat. Add cherries and sugar/cornstarch mixture and stir until combined. Cook cherries until syrupy, bubbling, and tender. Pour into a bowl and set aside to cool.
Make the apple filling:
- Combine the sugar and cornstarch in a small bowl and whisk together until combined. Melt butter in a skillet over medium heat. Add apples and sugar/cornstarch mixture and stir until combined. Cook apples until syrupy, bubbling, and tender. Pour into a bowl, stir in cinnamon to taste, and set aside to cool.
Make the peach filling:
- Combine the sugar and cornstarch in a small bowl and whisk together until combined. Melt butter in a skillet over medium heat. Add peaches and sugar/cornstarch mixture and stir until combined. Cook peaches until syrupy, bubbling, and tender. Pour into a bowl. Using a paring knife, scrape the seeds from the vanilla bean into the peach mixture and stir until combined. Set aside to cool.
Build the pies:
- Line a large rimmed baking sheet with parchment paper. On a lightly floured surface, roll out pastry into a large, thin rectangle. Using a sharp knife, cut dough into evenly sized rectangles (about 6” x 5”). Whisk egg white and water in a small bowl and set aside for egg wash. Place 2-3 tablespoons of fruit mixture in the center of the bottom half of dough. Fold top of rectangle over the fruit mixture so that the two ends meet. Crimp edges with a fork to seal. Using a sharp knife, cut a few slits in top of pie to vent. Place pie on prepared baking sheet and repeat with remaining dough and filling.
- Brush tops of pies with the egg wash and sprinkle with raw sugar. Chill in the refrigerator for 30 minutes. Preheat oven to 375°. Bake pastries until the tops and bottoms are golden and browned, about 40 minutes. Let cool for 5-10 minutes and then transfer to a wire baking rack to cool completely.
- Serve warm or at room temperature.
- Prep Time: 30 mins
- Cook Time: 40 mins
- Category: Baking
