Recipe courtesy of Valerie Bertinelli
Recipe courtesy of Valerie Bertinelli
Watch how to make this recipe.
Peach, Apple and Currant Hand Pies
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- Level: Easy
- Total: 45 min
- Active: 20 min
- Yield: 6 hand pies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 277
- Total Fat
- 15 g
- Saturated Fat
- 6 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 2 g
- Sugar
- 9 g
- Protein
- 3 g
- Cholesterol
- 25 mg
- Sodium
- 245 mg
Who says pie can’t be the perfect picnic dessert? These travel-friendly hand pies are full of comforting flavors but bake in a fraction of the time.
- Level: Easy
- Total: 45 min
- Active: 20 min
- Yield: 6 hand pies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 277
- Total Fat
- 15 g
- Saturated Fat
- 6 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 2 g
- Sugar
- 9 g
- Protein
- 3 g
- Cholesterol
- 25 mg
- Sodium
- 245 mg
Ingredients
Directions
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23m
Easy
CLASS
- Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
- Heat a nonstick pan over medium heat and add the butter. When the butter has melted, add the chopped apples and sauté, stirring frequently, until they’re slightly softened, about 3 minutes. Turn the heat to low and add in the chopped peaches, dried currants, brown sugar, orange juice, cinnamon and a pinch of salt. Stir to combine and turn off the heat. Let the mixture cool before forming the hand pies.
- Meanwhile, prepare your pie dough. Working with one crust at a time, unroll the dough onto a lightly floured surface. Lightly flour a rolling pin and roll the pie dough out into a 13-inch round. Use a 6-inch circle cutter to cut out 3 rounds of pie dough. Place the dough rounds onto the prepared baking sheet. Repeat the process with the second crust; you should end up with six 6-inch rounds of pie dough. Reserve leftover pie dough for a later use.
- Working one at a time, place a round of dough on a clean work surface and spoon 1/4 cup filling onto one side of the round. Lift the empty side up and over the filling, creating a half-moon. Use a fork to crimp the edges together, sealing the pie. Place the pie on the prepared baking sheet and repeat the process with the remaining dough and filling.
- To make the egg wash, whisk the egg and a splash of water together in a small bowl. Brush each pie with an even layer of the egg wash and sprinkle on the turbinado sugar if desired. Use a sharp knife to cut an “X” on top of each pie. Transfer the pies to the oven and bake until the pies are golden, 20 to 23 minutes.
