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Red, White and Blue Hand Pies

 

It’s the 4th of July. We aren’t going away. It’s hot. It’s fry an egg  on the sidewalk hot.

We still need to celebrate somehow, don’t we?

So what does one do when it’s really hot out? Turn on the oven and make pie.

And not ONE kind of pie. THREE kinds of pie.

It’s the 4th of July. I absolutely had to have one red, one white and one blue pie. That’s a lot of pies. But I am attending a Facebook Pie Party! Now, three real pies for a virtual party makes perfect sense, doesn’t it?

I looked for smaller pie inspiration. Should I make tarts? or mix the blue and the red and make a separate white? Still a LOT O-PIE.

While standing in line at the supermarket, I saw the July 2011 Bon Appetit. There was my answer. Hand pies! Some red. Some white. Some blue.

For the RED
1 1/2 tablespoons cornstarch
1 1/2 tablespoons cold water
2 cups fresh cherries, pitted (or 12 oz frozen pitted cherries (don’t thaw))
2/3 cup dried cherries
1/2 cup sugar
1 teaspoon vanilla extract
1/8 teaspoon kosher salt

For the WHITE
1 1/2 tablespoons cornstarch
1 1/2 tablespoons cold water
2 cups apples, peeled and cored and cut into chunks
2/3 cup dried cranberries
1/2 cup sugar
1 teaspoon vanilla extract
1/8 teaspoon kosher salt

NOTES: For the apple filling. It probably needed 3 cups of apples or only 1/3 cup of dried cranberries. The apple cranberry ratio was too high in favor of the cranberries.

For the BLUE
1 1/2 tablespoons cornstarch
1 1/2 tablespoons cold water
2 cups fresh blueberries
2/3 cup dried blueberries
1/2 cup sugar
1 teaspoon vanilla extract
1/8 teaspoon kosher salt

For each filling
1/2 lb puff pastry, thawed
1 large egg white (for egg wash)
1 1/2 teaspoons demerara sugar

NOTES:  My supermarket was out of Dufour puff pastry. I used Pepperidge Farm. There isn’t much rolling to do, but I did roll each sheet out to be 12×10 and was able to squeeze 6 out of each sheet. Some were larger than others, but they were all good!

Line a rimmed baking sheet with parchment paper.

In a small bowl combine the cornstarch and water and set aside. 

 

Add the fresh fruit, dried fruit, sugar, vanilla extract and salt to a large saucepan.  Set over medium heat and cook, stirring occasionally, until the fruit release some of its juices, about 5 minutes.  Add the cornstarch mixture, stirring to incorporate.  Bring the mixture to a boil, stirring frequently. 

When it reaches a boil, remove the pan from the heat and set aside to cool to room temperature, stirring occasionally as it does.  Meanwhile combine the egg white and 1 tablespoon of water in a small bowl, whisking to break up the egg white.

On a lightly floured work surface, roll one sheet of puff pastry to a 12 x 10-inch rectangle.  Use a sharp knife (or pizza cutter) to cut the dough into 4 equal rectangles, each measuring 5 x 6-inches. 

Working with one rectangle at a time, brush the edges with the egg wash.  Place about 2-3 tablespoons of the cooled filling on one side of the rectangle and fold the dough over the filling to make a 5×3-inch rectangle.  Press to seal the edges then use a fork to crimp and seal.  Use a sharp knife to cut a few slits in the top of the pie to vent. 

NOTE: Drain the fruit slightly so it isn’t too liquidy. The blueberry was the thickest, but the cherry and apple had a lot of liquid, so I didn’t use all of the liquid.

 Transfer pies to the parchment lined baking sheet.  Repeat with remaining dough and filling.

NOTE: Using the Pepperidge Farm, I used 3 sheets (box and a 1/2) and had 18 pies.

Preheat oven to 375.

Brush the pies with egg wash and sprinkle them with the sugar.  Refrigerate for 30 minutes.  

Bake for 30-40 minutes, or until the pies are golden brown and the filling is bubbling through the steam vents.  Transfer the baking sheet to a wire rack and let the pies cool for 10 minutes then remove the pies from the sheet to the rack to cool completely.

FABULOUS!

NOTE: I wanted to freeze some to bring up to Tommy at camp. I froze some on a baking sheet without baking after the 30 minute chill, and then put them in a ziploc bag and will bake straight from frozen. I also froze a couple after baking them and they were completely cool. I wanted to see which way they turn out the best!

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11 Responses

  1. Looks wonderful! I get the urge to bake when it’s hot too!

  2. Good looking pies! I want to make some handheld ones, too. And do let me know how the freezing works out.

    Becky

  3. Those look fantastic! Great for parties.

  4. I love the idea of hand pies, and your three versions look scrumptious!

  5. Very impressive!

  6. They came out great Annie…I know Tommy will love getting some when you go to visit! Cute little things!

  7. I hope you had a wonderful 4th of July, these hand pies look so sweet!
    *kisses* HH

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