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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 12
4009_092408_fruitpies.jpg
Ingredients
Ingredient Checklist
2 cups fruit, preferably peaches, nectarines, plums, or a mix of all three, pitted and cut into 1/4-inch pieces
1 tablespoon granulated sugar
Zest of 1/2 orange
Juice of 1/2 orange
Pinch of coarse salt
1 tablespoon cornstarch
Pate Brisee to Make One Double-Crust 10-Inch Pie or 12 Hand Pies
1 egg, lightly beaten
Sanding sugar
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 12
4009_092408_fruitpies.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 12
Recipe Summary
Yield: Makes 12
Yield: Makes 12
Makes 12
4009_092408_fruitpies.jpg
4009_092408_fruitpies.jpg
Ingredients
Ingredients
- 2 cups fruit, preferably peaches, nectarines, plums, or a mix of all three, pitted and cut into 1/4-inch pieces
- 1 tablespoon granulated sugar
- Zest of 1/2 orange
- Juice of 1/2 orange
- Pinch of coarse salt
- 1 tablespoon cornstarch
- Pate Brisee to Make One Double-Crust 10-Inch Pie or 12 Hand Pies
- 1 egg, lightly beaten
- Sanding sugar
Directions
Preheat oven to 375 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
In a large bowl, mix together fruit, sugar, orange zest and juice, salt, and cornstarch; mix until well combined. Set fruit mixture aside.
On a lightly floured work surface, roll out one piece of dough to a 16-by-11-inch rectangle. Trim to 15-by-10 inches. Cut into six 5-inch squares. With a dry pastry brush, sweep off excess flour. Working with one square at a time, place 2 tablespoons of reserved fruit mixture in the center. Brush two connecting edges with beaten egg and fold on the diagonal over the filling, pressing to seal. Repeat process with remaining squares.
Repeat entire process with remaining pate brisee. Place hand pies on prepared baking sheet. Brush pies with remaining egg wash and sprinkle with sanding sugar. Using a pair of clean scissors, snip the center of one side of each hand pie to allow steam to escape.
Transfer baking sheets to oven and bake until crusts are golden brown and filling is bubbling, 25 to 30 minutes. Cool slightly on a wire rack. Serve warm.
Reviews (17)
Add Rating & Review
150 Ratings
5 star values:
19
4 star values:
29
3 star values:
59
2 star values:
30
1 star values:
13
Load More Reviews
Reviews (17)
Add Rating & Review
150 Ratings
5 star values:
19
4 star values:
29
3 star values:
59
2 star values:
30
1 star values:
13
Add Rating & Review
150 Ratings
5 star values:
19
4 star values:
29
3 star values:
59
2 star values:
30
1 star values:
13
150 Ratings
5 star values:
19
4 star values:
29
3 star values:
59
2 star values:
30
1 star values:
13
150 Ratings
5 star values:
19
4 star values:
29
3 star values:
59
2 star values:
30
1 star values:
13
- 5 star values:
- 19
- 4 star values:
- 29
- 3 star values:
- 59
- 2 star values:
- 30
- 1 star values:
- 13
Martha Stewart Member
Rating: Unrated
07/27/2013
I wish it had been clearer that you need to divide the dough in two. That should have been the start of the instructions............but overall I thought it was a good. I would add sugar to the dough as a I like a slightly sweeter dough.
Martha Stewart Member
Rating: Unrated
08/03/2012
Delicious! if your fruits are not extremely ripe or the best quality, add a bit of sugar as mine were a little too tart.....but still delicious!
Martha Stewart Member
Rating: Unrated
01/24/2009
IT WOULD BE NICE TO SEE PART TWO
Martha Stewart Member
Rating: Unrated
10/03/2008
This recipe is similar to the Mixed Berry Turnovers recipe in Everyday Food May 2008. Be aware that there are differences. I followed this one with great results. If you wish to have the mixed berries instead, just use 2 cups of those.
Martha Stewart Member
Rating: Unrated
10/03/2008
Made 1/2 peach and 1/2 strawberry. Dough a little too salty for us but still good. Do not prep fruit too far in advance and would not suggest adding the liquid from. Also found that 1 egg was plenty for the wash. Try these...won't be sorry :)
Martha Stewart Member
Rating: Unrated
10/03/2008
Just finished making these and they are so good! Made 1/2 peach
Martha Stewart Member
Rating: Unrated
09/25/2008
Ingredients
Makes enough for one double-crust or two single-crust 9-inch pies
2 1/2 cups all-purpose flour
1 teaspoon salt
2 sticks (1 cup) unsalted butter, cold and cut into small pieces
1/4 cup ice water, plus more if needed
this is in the link like pp said. but here it is just in case.
Martha Stewart Member
Rating: Unrated
09/24/2008
Click on "Pate Brisee" for the dough
Martha Stewart Member
Rating: Unrated
09/24/2008
i would like the pastry recipe also...was given some crabapples..... thought they would be nice in those pies.....
Martha Stewart Member
Rating: Unrated
09/24/2008
Where's the recipe for the pastry?
Martha Stewart Member
Rating: Unrated
09/24/2008
Oops. No water amounts on the show nor on the recipe. Please either send it to me or submit it to your website. Thanks
Cherimstar
Martha Stewart Member
Rating: Unrated
09/24/2008
Can the pies be assembled and then covered and refrigerated for a few hours before bakaing?
Martha Stewart Member
Rating: Unrated
09/24/2008
I don't own a food processor. The one used today in this recipe was amazing. Can anyone tell me the make and model of it?
Thanks Tami
Martha Stewart Member
Rating: Unrated
09/24/2008
The recipe fr the dough is listed above as Pate Brisee...click on it to be taken to that page. And if anyone has seen the recipe for John's Mixed Berry Turnovers in the May 2008 issue of Everyday Food, can you tell me why the big temperature difference??
Martha Stewart Member
Rating: Unrated
09/24/2008
Can you please tell me how you would freeze and reheat these? I would love to make a big batch with my fall fruit.
Martha Stewart Member
Rating: Unrated
09/24/2008
How do you make the dough?
Martha Stewart Member
Rating: Unrated
09/24/2008
hom much water is added to amke the dough
Martha Stewart Member
Rating: Unrated
07/27/2013
I wish it had been clearer that you need to divide the dough in two. That should have been the start of the instructions............but overall I thought it was a good. I would add sugar to the dough as a I like a slightly sweeter dough.
Rating: Unrated
Rating: Unrated
08/03/2012
Delicious! if your fruits are not extremely ripe or the best quality, add a bit of sugar as mine were a little too tart.....but still delicious!
Rating: Unrated
01/24/2009
IT WOULD BE NICE TO SEE PART TWO
Rating: Unrated
10/03/2008
This recipe is similar to the Mixed Berry Turnovers recipe in Everyday Food May 2008. Be aware that there are differences. I followed this one with great results. If you wish to have the mixed berries instead, just use 2 cups of those.
Made 1/2 peach and 1/2 strawberry. Dough a little too salty for us but still good. Do not prep fruit too far in advance and would not suggest adding the liquid from. Also found that 1 egg was plenty for the wash. Try these...won't be sorry :)
Just finished making these and they are so good! Made 1/2 peach
Rating: Unrated
09/25/2008
Ingredients
Makes enough for one double-crust or two single-crust 9-inch pies
2 1/2 cups all-purpose flour
1 teaspoon salt
2 sticks (1 cup) unsalted butter, cold and cut into small pieces
1/4 cup ice water, plus more if needed
this is in the link like pp said. but here it is just in case.
Rating: Unrated
09/24/2008
Click on "Pate Brisee" for the dough
i would like the pastry recipe also...was given some crabapples..... thought they would be nice in those pies.....
Where's the recipe for the pastry?
Oops. No water amounts on the show nor on the recipe. Please either send it to me or submit it to your website. Thanks
Cherimstar
Can the pies be assembled and then covered and refrigerated for a few hours before bakaing?
I don't own a food processor. The one used today in this recipe was amazing. Can anyone tell me the make and model of it?
Thanks Tami
The recipe fr the dough is listed above as Pate Brisee...click on it to be taken to that page. And if anyone has seen the recipe for John's Mixed Berry Turnovers in the May 2008 issue of Everyday Food, can you tell me why the big temperature difference??
Can you please tell me how you would freeze and reheat these? I would love to make a big batch with my fall fruit.
How do you make the dough?
hom much water is added to amke the dough
All Reviews for Fruit-Filled Hand Pies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Fruit-Filled Hand Pies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
