The filling can also be prepared a day ahead and stored in the refrigerator in an airtight container until you are ready to assemble the pies. Stir in the lemon juice, and set the filling aside to cool completely.The liquid in the mixture should not be runny, and it should thickly coat the back of the spoon. Cook the fruit over medium heat, stirring constantly with a sturdy spoon or spatula, until the fruit softens and the liquid is thick and shiny, about 10 to 12 minutes.Combine the fruit and sugar/cornstarch mixture in a medium saucepan. In a small bowl, whisk together the sugar and cornstarch.Revel in the cuteness overload.įuzzy-wuzzy puppies and plant-noshing deer have nothing on these hand pies. Show them off to your friends like a proud parent. You’ll want to take photos of these when they’re fresh out of the oven. Try this recipe the next time you return from the local farmers market or u-pick farm this summer with bins of fresh red berries, or when you pick strawberries or raspberries from your home garden. Ripping one open reveals a thick and juicy filling, with meaty bites of perfectly cooked cherries, strawberries, or any other red fruit you might like to use. The top of each buttery and flaky einkorn crust is covered in a layer of crunchy turbinado sugar. Before baking, you chill them for an hour until completely cold and hardened.Īnd, last but certainly not least, they taste amazing. Since we know the right strategy of how to make and bake dough like a pro, these pastries maintain their shapes beautifully. All you have to do is seal the edges of each hand pie with a few quick presses from the tines of a fork. There is no pressure to make perfectly crimped edges like you might with a traditional pie. Working with smaller amounts of pastry at a time and using a round cookie cutter, they are quick to assemble with less risk of ripping, tearing, and utterly failing. The little half-moon shapes are fun, and you can easily add playful touches like mini cut-out flowers, hearts, and other shapes with any extra dough that you have.Īside from their pretty appearance, they’re significantly easier to prep as well. Look at them! So cute! So tiny! So whimsical! And you can eat them with your hands in just a few bites! It’s no surprise why – mini hand pies have many advantages over the full-scale ones.įirst of all, they’re simply ADORABLE. But I gain a particularly high level of enjoyment every time I make miniature versions. I’ve made a lot of pies, from classic pecan to chocolate blueberry, and I’ve loved baking every single one. You know what else is super cute? Maybe even cuter than a fluffy goldendoodle puppy or a doe gnawing on an uprooted azalea? All of that wasted hard work will be wiped from my memory, replaced by the names I have so lovingly given each doe and young buck as I (a little too) enthusiastically watch them from my deck. If I see a family of deer relaxing in the backyard, snacking on all the shrubbery I just planted the other day, I won’t be upset. If you show me a photo of your new puppy, I’ll be there tightly grasping your phone, my face right up against the screen, cooing and whispering about how he’s such a good boy. And these mini red fruit hand pies with an einkorn flour crust are no exception. It’s impossible for me to resist cute things.
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