Apricot Jam Hand Pies

Hand pies

I’ve made delicious hand pies in the past, but this recipe (adapted from Joy the Baker) trumps all that came before. The crust is tender and flavorful, and the filling is simply a teaspoon of your favorite jam, making these sweet treats quick and easy to throw together.

Apricot Jam Hand Pies

For the Crust

  • 2 1/2 cups (300 g) all-purpose flour
  • 2 tablespoons (25 g) sugar
  • 1 teaspoon salt
  • 1 cup (230 g) unsalted butter, cubed and chilled
  • 1/2 cup plus 1 tablespoon (140 g) cold buttermilk

For the filling

  • 1 jar of apricot jam, or jam of choice
  • 1 large egg, beaten
  • granulated sugar, for topping
Makes about 24 hand pies

In a medium bowl, whisk together flour, sugar and salt. Add cold, cubed butter and, using your fingers or a pastry blender, work the butter into the flour mixture. Quickly break the butter down into the flour mixture until the largest butter chunks are the size of peas. Pour in the cold buttermilk and stir with a fork to bring the dough together; do not overmix. Transfer the dough onto a lightly floured work surface; it will be moist and shaggy. Divide the dough in two parts and gently knead into two disks. Work the dough until it just stays together, do not overwork it. Wrap each disk in plastic wrap and refrigerate for 1 hour or overnight.

On a well-floured surface, roll one of the disks out to a 1/8-inch (3 mm) thickness. Use a 3-inch (7 o 8 cm) round cookie cutter to cut about 10 to 12 circles out of the rolled crust. Place the circles on a cookie sheet and refrigerate while you roll out and cut circles from of the second pie crust disk.

Place a rack in the center and upper third of the oven and preheat oven to 375°F (190°C). Line two rimmed baking sheets with parchment paper and set aside.

Remove the rounds from the refrigerator, place about 1 teaspoon of jam into the center of each circle. Lightly brush the edge of the crust with egg wash. Fold the crust over and press gently to seal the jam inside the crust. Use the tines of a fork to press the edges together, sealing well.

Cut a few vent slits in the top of each hand pie with a sharp knife. Repeat with all of the crust circles.  Place on the prepared baking sheets about 1-inch apart. Transfer to the freezer and let chill for 10 minutes before baking. Remove pies from freezer, brush tops with egg wash and sprinkle with sugar. Bake in hot oven for 15 to 18 minutes until golden brown and bubbling.

Remove from the oven. Allow to cool slightly before serving.

Leave a Reply