Nothing completes a summer picnic like a basket of homemade hand pies: These single-serve, easy-to-carry treats are a cinch to make in a variety of fruit flavors—so there’s something for everyone to love!
3/4 cup apple juice
2 Tbs. cornstarch
2–3 Tbs. granulated sugar
2 cups chopped fresh fruit (like peaches, strawberries and/or blueberries)
1 tsp. lemon zest
3 pkgs. refrigerated piecrust or 1 batch piecrust dough*
Sparkling sugar (optional)
Heat oven to 400°F. In bowl, beat egg with 2 Tbs. water; set aside. In small pot over medium heat, bring next 5 ingredients to a boil, stirring occasionally. Reduce heat; let simmer 1 min. or until fruit has softened and syrup has thickened. Remove from heat; let cool 10 min. or until fruit mixture is room temperature.
Using 6" cutter or small bowl, cut 12 circles from piecrust, combining and rerolling dough as necessary. Place 3 Tbs. fruit filling in center of each circle. Brush edges with egg mixture. Fold piecrust in half to cover fruit filling, crimping edges with fork to seal closed.
Brush pies with egg mixture and sprinkle with sparkling sugar, if desired. Place on parchment-lined baking sheet. Bake 20 min. or until golden brown. Serve warm, if desired.
Active time: 25 min.
Total time: 55 min.
Makes: 12 pies
*Homemade piecrust made easy!
For a quick piecrust dough: In food processor, pulse 4 cups of flour, 1/2 cup of cold diced butter, 1/2 tsp. of salt, 1 Tbs. of sugar and 1 egg until butter is pea-size. Continue to pulse, adding cold water by the tablespoon, until dough starts to come together (about 6 to 8 Tbs. of water). Remove dough; shape into two discs. Chill at least 2 hrs. before using.
Your life just got exponentially better and more stylish now you've signed up for our newsletter. Fabulousness awaits!