hand pie

Dessert is ready in 30 minutes with these Glazed Peach Hand Pies! The flaky crust and spicy cinnamon filling are the perfect combo in a hand pie, plus they&#x27;re baked not fried!

Peach Hand Pies

boxes (14.1 oz each) refrigerated pie crust

(21 oz) peach pie filling

cinnamon

sugar

milk

egg white, beaten

Preheat oven to 425°F. Remove pie crusts from...

Preheat oven to 425°F. Remove pie crusts from package and allow to come to room temperature while you prepare filling.

Dump pie filling in a shallow bowl and...

Dump pie filling in a shallow bowl and dice peaches using a fork and knife (you want them to be small pieces). Add in cinnamon and mix until blended. Set aside.

Unroll pie crusts and cut 6 circles from...

Unroll pie crusts and cut 6 circles from each crust using a 4-inch biscuit cutter. You may have to re-roll the scraps to get the 6th circle.

Using a 1 tbsp cookie scoop, drop peach...

Using a 1 tbsp cookie scoop, drop peach pie filling into center of each pie crust circle. Fold in half and pinch edges completely. Fold pinched edges over and press with the tines of a fork to seal. Poke hand pie with fork once, to prevent bursting.

Beat egg white in a small bowl until...

Beat egg white in a small bowl until frothy. Brush over the tops of each hand pie. Bake on a parchment paper lined baking sheet (1 inch apart) for about 15 minutes, until browned.

While pies are baking, whisk together the powdered...

While pies are baking, whisk together the powdered sugar and milk until smooth. Remove cooked pies from baking sheet and drop (while warm) into glaze, coating it completely. I use two forks to flip it in the glaze and remove carefully. Return to parchment paper and allow to set (about 5 minutes). ENJOY!

https://mediavine-res.cloudinary.com/video/upload/j88hutko5m6sluaor7mm.mp4

These Easy Apple Pie Turnovers are the taste of family favorite apple pie in a handheld turnover made using store-bought puff pastry.

Easy Apple Pie Turnovers | Jack O Lantern Edition

small diced (peeled apples)

butter

lemon juice

orange juice (optional)

all-purpose flour

salt

nutmeg

allspice

puff pastry (2 sheets) (thawed)

Flour (for dusting work surface)

sugar (optional)

Heavy cream or milk

Preheat the oven to 400°F. Line two baking sheets with parchment paper or silicone mats.

Combine the diced apples, granulated sugar, butter, cinnamon, nutmeg, allspice, flour, and lemon and oranges juices  together in a medium saucepan over medium heat.

While occasionally stirring, bring to a boil. Lower the heat and simmer for 3 minutes. Remove from heat and allow to cool uncovered at room temperature for 30 minutes.

You will not use all the filling in the turnovers. Leftover filling can be used as a drizzle on top of the turnovers or to dip your turnovers in. You choose.

The Filling

Unfold the puff pastry sheets onto a lightly floured work surface. Using a rolling pin, gently roll over the pastry to seal any perforations and roll upto ⅛ to ¼ on inch thick. Using your cookie cutter, cut into pumpkin shapes. Re-roll any scraps and cut again.

The Puff Pastry

Arrange half of the pumpkin cutouts about 3 inches apart on prepared baking sheets. These are the bottom crusts. Using a sharp knife, cut eyes and mouth (to make scary jack-o-lanterns) into the remaining pumpkin cutouts. These are the top crusts. The slits act as vents so that steam can escape as the turnovers bake.

Using a slotted spoon, place about 2 Tablespoons of filling in the center of each bottom crust. Place top crust on top. Press your fingers all around the edges to seal, then crimp with a fork. Lightly brush the top of the pie crust with cream/milk. Sprinkle with coarse sugar, if desired.

Fill the turnovers

Bake the turnovers for 17 to 20 minutes or until they’re golden brown. Remove from the oven and allow cool on the baking sheets for 5 minutes, then transfer to a wire rack until cool enough to handle.

You can serve the turnovers warm or at room temperature. If desired, serve with a drizzle of warmed up leftover apple pie filling, ice cream or sweetened whipped cream.

Leftovers can be stored in an air-tight container in the refrigerator for up to 5 days.

Baking

God I love a hand pie. These are stuffed full of corned beef, swiss cheese, and sauerkraut – duh it’s a reuben. And of course my life would be an empty pit if there wasn’t some sort of dipping sauce so I threw a little thousand island action in there as well.  As for the labor involved, you CAN TOTALLY make your own pie dough (recipe included) which takes about 6 minutes of actual labor, but there is resting time and rolling time and the whole mess, so it’s ok if you want to the go the store-bought route. Just make NOT to get the kind that comes pre-pressed into a pie tin. You can also do this with thinly rolled pizza dough – it’s grand.

Reuben Hand Pies

swiss cheese

½ lb corned beef, sliced thin (I used about 10 slices all told)

⅔ C sauerkraut (canned is fine), drained thoroughly

egg, beaten

salt & ground black pepper

T sesame seeds (optional)

½ C thousand island dressing

On a lightly floured surface roll dough out to an ⅛ inch thickness and cut out 2 circles, 6-7 inches in diameter (I used a plate as a template and cut with a knife – this doesn’t have to be exact). Place dough circles on a parchment lined baking sheet and refrigerate while you re-roll the scraps. You should get five circles in total with a couple scraps leftover.

To assemble take one dough circle and spread 1 tablespoon of 1000 island dressing on half of the dough, leaving a ½ inch border.

Place a slice of cheese, folded in half, on top of the dressing. Layer on 2 slices of corned beef and 2 tablespoons of sauerkraut. Top with another slice of cheese.

Fold the dough over the filling and crimp with a fork to seal the pie.

Pop the pies back onto the parchment lined baking sheet and freeze for ten minutes.

Lightly brush the pies with the beaten egg, cut a few slits in the top of each pie with a sharp knife, and sprinkle with salt, pepper, and sesame seeds.

Bake on the middle rack for 35 minutes, or until golden brown.

Let cool for 10 minutes and serve with 1000 island dressing.

Mini lemon hand pies are buttery and flaky pie dough, shaped into a single-sized portions and filled with homemade lemon curd!

Mini Lemon Hand Pies

eggs

lemon zested

14.1 package refrigerated Pillsbury Pie Crust

water

white chocolate chips

vegetable oil

In a bowl, combine sugar and eggs. Whisk...

In a bowl, combine sugar and eggs. Whisk in lemon zest and lemon juice. Stir in melted butter. Microwave lemon mixture for 1-minute stir. Continue to heat lemon mixture in 1-minute intervals until mixture begins to thicken and easily coats the back of a spoon. Refrigerate to set.

Meanwhile, bring piecrust to room temperature. Unroll one...

Meanwhile, bring piecrust to room temperature. Unroll one pie crust on a floured surface. Using a 3â?? biscuit cutter cut crust into circles and place dough on a cookie tray. You should get about 10-12 circles. Repeat with remaining piecrust. Place trays of dough in the refrigerator to chill about for 15 minutes.

Preheat oven to 425. Prepare egg wash by...

Preheat oven to 425. Prepare egg wash by lightly beating together the egg and the water. Remove dough from the refrigerator and place a spoonful of lemon curd onto the center of one tray of dough. Brush edges with egg wash and place circles from second tray over each lemon topped pie. Using a fork, crimp the edges to seal the pies. Generously brush the tops of each pie with remaining egg wash. Using a pairing knife, carefully cute 3 slits onto the tops of each pie. Bake pies for 12-15 minutes or until golden. Let cool completely.

In a small bowl, melt chocolate and vegetable...

In a small bowl, melt chocolate and vegetable oil together. Drizzle white chocolate over pies. Let set completely before storing.

https://www.youtube.com/watch?v=5IdmuVTotPE

Mini lemon hand pies are buttery and flaky pie dough, shaped into a single-sized portions and filled with homemade lemon curd!

https://www.lemonsforlulu.com/mini-lemon-hand-pies/

The best hand pies with endless flavor options. Bake, deep-fry or air fry! Sweet or savory. This one recipe is all you need. Apple, blueberry, lemon, peach, or cherry. The filling options are endless. Follow my tips for troubleshooting common problems and avoiding leaks and cracks.

Hand Pies Recipe

unsalted butter

Tablespoons lemon juice (you can use more or less to your taste)

water (or juice that complements the flavor of the fruit)

sugar (white

ClearGel (or 1/2 ounce cornstarch)

Place flour, salt, and cold butter pieces into the bowl of your stand mixer and blend on low until mixture resembles coarse sand.

Add in your egg and just enough water to bring the mixture together

Press into a disk and wrap with plastic wrap. Chill for one hour.

For the hand pie dough

Prepare your fresh fruit by chopping into small cubes (if needed) or use frozen fruit. No need to defrost.

Place your fruit and butter in a large saucepan over medium-high heat until the butter is melted and bubbling.

Add in your water (or juice), sugar, lemon juice, and salt and mix until combined. Bring to a simmer.

Combine your ClearGel with your water and whisk to make a slurry. Pour into your simmering mixture and mix for 1-2 minutes to cook the gel. If you&#x27;re using cornstarch, you only need to cook until it&#x27;s clear.

Remove from the heat and let the mixture cool.

For the fruit filling

Preheat your oven to 400ºF and line a large sheet pan with parchment paper

Let your dough stand at room temperature for 15 minutes to let it soften a bit

Dust your surface with flour. Begin by pressing your dough with your rolling pin to start flattening it.

Roll your dough out to 1/8 thick or about the thickness of a cake board. Thinner than you think. Thinner dough results in a crisper, crunchier crust for your hand pies.

Cut your dough into 6&quot; circles. I used a 6&quot; cake board as a template or you can use a 5&quot; circle cutter if you want smaller hand pies.

Fill your 6&quot; hand pie with 3 tablespoons of fruit filling (5&quot; circles take 1 heaping Tablespoon). Do not overfill.

Brush the outside edge with egg wash (one egg whisked with 1 tablespoon of cold water)

Fold the hand pie over and crimp with a fork to seal well

Use a knife or fork to make some vents on top

Brush the hand pies with more egg wash and place them onto a sheet pan lined with parchment paper. Chill for 20 minutes.

Bake for 20-25 minutes. They should be golden brown and the filling will just be starting to bubble.

Let your hand pies cool for 10 minutes.

While your hand pies are cooling, make your glaze. Just whisk the powdered sugar and lemon juice together until smooth.

Use a pastry brush to brush the thin glaze over the hand pies and enjoy!

These hand pies taste best the day they are baked but will last for three days in an airtight container in the fridge or frozen for up to 2 months.

How to make hand pies

https://www.youtube.com/watch?v=BZbiNw8CLow

The best hand pies with endless flavor options. Bake, deep-fry or air fry! Sweet or savory. This one recipe is all you need. I'm making apple, blueberry, peach and lemon, but the filling options are endless. Follow my tips for troubleshooting common problems and avoiding leaks and cracks.

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HAND PIE DOUGH RECIPE ►
For the hand pie dough
12 ounces (340 g) all-purpose flour
1/4 teaspoon (1/4 teaspoon) salt
6 ounces (170 g) cold unsalted butter cut into cubes or grated
1 large (1 large) egg
1 ounce (28 g) ice cold water

FRUIT FILLING RECIPE ►
16 ounces (453 g) fresh or frozen fruit (apples, peaches, blueberries, strawberries etc)
2 Tablespoons (2 Tablespoons) lemon juice you can use more or less to your taste
6 ounces (170 g) water or juice that complements the flavor of the fruit
1 ounce (28 g) unsalted butter
2 ounces (57 g) sugar white or brown
1/4 teaspoon (1/4 teaspoon) salt
1 ounce (28 g) ClearGel or 1/2 ounce cornstarch
1 ounce (28 g) water

GLAZE RECIPE ►
4 ounces (113 g) powdered sugar
1 Tablespoon lemon juice
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Hand Pie Recipe | Bake, Deep Fry or Air Fry

Oh these are so good when they’re warm! If you’re craving an apple hand pie then the air fryer is perfect for small servings. You can cook one large hand pie if you want or multiple smaller ones depending on the size of your air fryer.

Air Fryer Apple Hand Pies

apple fruit filling

refrigerated pie dough

egg white (, beaten)

turbinado ((raw) sugar, for topping)

Cut into circles

Cut 6 (5-inch) circles using a 5-inch bowl or similar. Flatten out the pie dough with rolling pin to about 6 inches wide.

Add filling

Add 2-3 Tablespoons of filling to one half of pie dough circle, fold in half. Press with a fork on both sides of the hand pie to seal. Brush top of hand pie with egg whites. Sprinkle tops with sugar.

Put in air fryer

Air fry

Air Fry at 380°F for 10 minutes. Flip and Air Fry for another 3-8 minutes or until golden. Allow hand pies to cool before serving.

https://www.youtube.com/watch?v=pP5xr9xx0a0

Full Recipe Here ? https://bestrecipebox.com/air-fryer-apple-hand-pies/ ——— TOOLS USED IN THIS RECIPE VIDEO ———— Get the Gourmia Air Fryer: https://amzn.to/33vqj8M Get the Best Oil Sprayer: https://amzn.to/38d862h INGREDIENTS 21 oz. (595 g) apple fruit filling 14 oz. (399 g) refrigerated pie dough (1 box – 2 crust in box) egg white , beaten turbinado (raw) sugar, for topping ? Print Full Recipe Here ? https://bestrecipebox.com/air-fryer-apple-hand-pies/ ? ?— OUR ULTIMATE FAVORITE KITCHEN STUFF — ?? ?The Best Oil Sprayer We’ve Found: https://amzn.to/38d862h ?Super Favorite Kitchen Scale: https://amzn.to/2KmsVPR ?Pre-cut Parchment Sheets for Baking Sheet Pans: https://amzn.to/2WgFoXK ?Two of our Favorite Air Fryers: https://amzn.to/33y8DJU & https://amzn.to/36pwVHT ?Perforated Parchment Sheets for Air Frying: https://amzn.to/3fPE8E9 ?Air Fryer Accessory Kits (choose right size for your air fryer): https://amzn.to/3qdCXmE or https://amzn.to/33uRHDY ?Reusable Silicone Baking Cups: https://amzn.to/39KFjDD ?Silicone Spatula Set: https://amzn.to/380P4v2 ?Slotted Frying Tongs - Where have you been all our lives?!: https://amzn.to/39sgyvQ ?Digital Meat Thermometer: https://amzn.to/39uDpa4 ?Magnet 2-Sided Measuring Spoons: https://amzn.to/3nmQ8zK SOCIAL MEDIA: Join our Food Community: Subscribe to Our YouTube Videos: https://www.youtube.com/c/BestRecipeBox1?sub_confirmation=1 Instagram: https://www.instagram.com/bestrecipebox/ Facebook Group for Help & Tips: https://www.facebook.com/groups/AirFryerRecipesClub Facebook Page: https://www.facebook.com/BestRecipeBox Twitter: https://twitter.com/BestRecipeBox Pinterest: https://www.pinterest.com/bestrecipebox/

Apple pie is an all American classic but want to really blow it out of the park? Make these darling apple hand pies for your guests!

Apple Hand Pies

all-purpose flour (350 g/12.3 oz)

butter,

¼– ½ cup very cold water (60-120 ml)

apples (peeled, cored (2 medium apples))

sugar (50 g/1.8 oz)

vanilla extract

egg wash (1 egg beaten with 1 tablespoon water)

sugar (for sprinkling)

Make the dough:

Process flour, salt, and sugar in a food processor for a few seconds until combined.

Add butter and pulse until mixture becomes crumbly and resembles coarse meal, about 15 pulses.

Add ¼ cup water and keep pulsing, adding more water as needed, one tablespoon at a time, until the dough isn’t dry and starts to clump together.

Do not process to the point that a large ball of dough is formed, rather the dough should be quite crumbly with large clumps.

Turn the dough to a floured surface and form into a ball.

Divide ball in half, then flatten each half slightly with your hands to form a thick disc.

Wrap each disc with a plastic wrap and refrigerate for at least 1 hour until firm.

Make the filling:

In a large bowl, toss together apples and lemon juice.

Add all other ingredients and mix to combine.

Set aside.

Assemble the pies:

Preheat oven to 425F/220C.

Roll out the dough: Working with one disc at a time, take dough out of the fridge and let it sit on the counter for a few minutes to soften slightly for easy rolling.

On a floured surface, roll out the dough to 1/8-inch thickness.

Using a 3-inch cookie cutter, cut out as many circles as you can.

Reroll the scraps of dough and repeat.

Transfer half of the circles to a baking sheet lined with parchment paper and brush the edges with egg wash.

Place 1 heaping tablespoon of the filling in the center of each circle, leaving a border around the filling.

Place the remaining circles on top to form a pie.

Using a fork, crimp around the edges to seal.

Cut a small x-shaped slit in the center of each pie center to let steam escape while baking.

Brush tops with egg wash and sprinkle with sugar.

Bake until golden brown and filling is bubbling, about 15 minutes.

Let cool on baking sheet for 15 minutes, then transfer pies to a wire rack and allow to cool completely.

Store pies in an airtight container in the fridge for up to 3 days.

Serve warm or at room temperature.

Flaky pie crust filled with pepperoni and cheese. These baked Pepperoni Pizza Hand Pies are ready in minutes and make a great meal!

Pepperoni Pizza Hand Pies

pepperoni

mozzarella cheese

pizza sauce

Preheat oven to 425°F. Allow pie crust to...

Preheat oven to 425°F. Allow pie crust to come to room temperature before unrolling (see package directions).

Unroll pie crusts and cut 6 circles from each crust using a 4-inch biscuit cutter. You may have to re-roll the scraps to get the 6th (or 7th) circle.

Place about 3 pieces of pepperoni and a...

Place about 3 pieces of pepperoni and a big pinch of cheese in the center of each circle. Fold the sides over and pinch the edges closed. Press the edges with the tines of a fork to seal.

Bake on a parchment paper lined baking sheet...

Bake on a parchment paper lined baking sheet (1 inch apart) for about 13-15 minutes, until browned.

Serve immediately with pizza sauce! ENJOY

Creamy sweet potato pie filling in a buttery homemade pie crust and finished off with a crackling vanilla glaze! Fried to perfection and so addictive!

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