How many times can you think of when it would be convenient – not to mention downright impressive and just plain cool – to serve fruit hand pies instead of your usual slice of fruit pie?
How about in bag lunches? Or at tailgate parties? On the boat, a hike, at the beach, or for an after school snack? Wouldn’t be hard to come up with a dozen other examples now, would it?
Which is why I’ve spent the last couple of weeks fiddling around with hand pies here at The Pie Academy: because hand pies (or turnovers, if you prefer the name) is an idea whose time has come and discovered a wide and appreciative following in the ranks of home cooks.
What’s not to love? Hand pies are portable. They’re every bit as delicious as “regular” fruit pie. And being self-contained, as it were, one can nibble away as they please and tuck away the uneaten portion for later, with little fuss or muss.
Intrigued? Sure you are. So watch the video above…see how it’s done…then give it a whirl in your own kitchen. You’ll be on to something really good, I promise.
*There’s enough pastry here to make 8 good size hand pies. However, some may prefer to make 10 or even 12 smaller ones. Divide the dough and filling accordingly.
*Avoid using a dark black baking sheet if possible, which may cause the bottoms of the hand pies to scorch.
*Despite your best intentions, some of the filling may leak out onto your baking sheets. This is one instance where parchment paper is highly desirable.