Friday, May 10, 2013

♥ Strawberry Hand Pies

























My Mom made these with every kind of fruit you can imagine. Sometimes we had blueberry, raspberry, or peach... but my favorite was always strawberry. That's what I am featuring today but feel free to change them to what you have on hand.

Strawberry Hand Pies

For the dough:


 3 cups all-purpose flour
1/4 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 stick (4 oz) butter, softened
1 cup sugar
1 egg
3 oz cream cheese, softened
3 tbsp cream
1 tsp vanilla extract

For the filling:

 4 cups strawberries, washed, hulled, and sliced
2 tablespoons cornstarch
1/3 cup sugar (or more, to taste)

Baking and Glazing:
1 egg white, lightly beaten
2 tablespoon sugar
1-1/2 cup powdered sugar
3-4 tablespoons milk

Pies: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In the large bowl of a stand mixer, combine the butter and sugar and cream them together until light and fluffy. Add the egg and beat to combine, then add the cream cheese and vanilla. Beat until everything is incorporated, then scrape down the bottom and sides of the bowl.

Add the flour mixture and beat on low speed until incorporated. Scrape the dough out onto a sheet of cling wrap and wrap it tightly into a flat disc. Refrigerate the dough for at least 1 hour. (Can be made several days ahead of time and kept in the refrigerator.)

Filling: When you’re almost ready to assemble the pies, place the sliced strawberries in a bowl and sprinkle the cornstarch and sugar over them and stir. Let them sit and get juicy.

When the dough has chilled, preheat the oven to 375 degrees. Lightly flour your work surface, then roll the dough out until it is about 1/8” thick. Make sure to lift and rotate it occasionally to make sure it’s not sticking on the bottom. Use a round cutter between 5-6” across to cut out large circles. (You can also trace around a bowl using a paring knife if you don't have a cutter large enough.)

Transfer the circles to a baking sheet lined with parchment paper. Place several spoonfuls of strawberry mixture in the middle of each pie. Fold the dough in half and crimp the edges with a fork to seal them together. If your dough starts to get too soft, refrigerate it briefly until you can work with it again.

Brush the tops of the pies with egg white and a sprinkling of sugar. Use a sharp knife to cut a few holes in the top to allow air to escape. Bake the pies at 375 for 20-25 minutes, until they're golden brown on top. Remove from the oven and let them cool completely on a wire rack.

Glaze: While the pies are cooling, mix together the powdered sugar and milk until you have a glaze that flows but holds its body. Drizzle the cooled pies with the glaze.

Photography is the property of and copyrighted to ©Welcome Home.

3 comments :

  1. its a shame there is no print button for this recipe and that you have stopped anyone from copying and pasting it onto a word document to print to use- why did you even share it I am not going to follow a computer screen or re write it to use it-

    ReplyDelete
    Replies
    1. Gwen its a shame that you do not understand how all blogs work and that you did not look inches above your comment to see this huge PRINT FRIENDLY button that you can click on and print whatever recipe you want to print on my blog. You simply click on the title of any recipe and it will take you to the next page where you will find the Print Friendly button for every recipe. I am no different than any other Blogger on the Internet who does not allow copying and pasting of recipes and copyrighed photos for others to steal and claim as their own.

      Delete
    2. OMGosh, that is too funny. The PRINT FRIENDLY button is just above her rude comment. LOL Marty Love your recipes. I have been under the weather so not visiting you as much lately as I would like to. I just lost my dear sweet brother yesterday. He was 88 years old and a WWII veteran. My heart is broken. He is my hero. God Bless you Marty for all you do for so many people and our furry babies too. love, Joann Marsh.

      Delete