Whoever still has jam left over from last year raise your hand!
Our apricot, plum and apple were quickly devoured and the prickly pear was all sold out or given as gifts.
The five jars of white peach jam in our pantry, on the other hand, were still waiting for their day in the sun.
What to do with all of this?! I wondered.
And then I had an idea….
My peach jam was thick and full of large chunks of white peaches making it the perfect hand pie filling.
A lover of all types of fruit pies, I think hand pies are such a fun, portable way to get your pie fix. (And did I mention they are a great way to use up your extra jam?)
Warm spices, tart peaches and a buttery, flaky crust–you’ll definitely want to get your hands on these! 😉
Jam-filled Hand Pies
Makes 4 large, 6 medium or 8 mini
*1 1/2 cups sifted all-purpose flour + more for dusting and rolling
*1 teaspoon kosher salt
*2 teaspoons granulated sugar
*1/4 teaspoon cinnamon
*1 stick cold unsalted butter, cubed
*1/3 cup + 2-3 Tablespoons ice-cold water
*Approx. 3 cups jam, preferably thick and not runny
*Egg wash: 1 small egg + 1 teaspoon water, beaten till smooth
Whisk the flour, salt, sugar and cinnamon together.
Cut in the butter with a pastry fork or two knives until the butter pieces are the size of small peas.
Add 1/3 cup water and stir dough in one direction. If dough is still crumbly, continue to add a tablespoon of water at a time, until the dough pulls away from the bowl when stirred.
Dump dough onto plastic wrap and knead a few times to smooth. Wrap tightly and chill in the fridge for at least 30 minutes.
Divide dough evenly into 4, 6 or 8 pieces and roll into balls.
Lightly dust counter with flour and roll dough 1/4″ thick, rotating and flipping dough often to maintain shape.
Add a couple heaping spoons of jam in the center, leaving at least a 1/2″ border along the bottom.
Fold dough over jam and pinch edges to seal.
Fold edge up and over. This keeps the juices in the pie from leaking out.
Then dip a fork in some flour….
…and impress along the folded edge of the pie.
Carefully poke vent holes into the top of the pie.
Place pies on a greased pan and place in the freezer to chill. This keeps the dough from shrinking while it bakes.
Meanwhile, preheat oven to 400 degrees.
When oven is ready, remove pies from freezer and brush with the egg wash.
Bake for 20-25 minutes 0r until golden brown.
Cool pies on a cooling rack for at least 30 minutes.
Perfect for a picnic or, since it’s hot out there, dessert on the couch!
Enjoy your Wednesday!
This is my first original recipe entry to Taste of Home Magazine as one of their new field editors. For more great recipes on every pie you can imagine, check them out at www.tasteofhome.com!