Summer Fruit Hand-Pies

You can use any fruit you have available for these pies, or even mix and match within the fillings. By Sarah Schiffman Print Description You can use any fruit you have available for these pies, or even mix and match within the fillings. For the Cherry Filling: 1/3 cup sugar 1 tablespoon cornstarch ½ tablespoon butter 1 cup pitted cherries For the Apple Filling: 1/3 cup sugar 1 tablespoon cornstarch ½ tablespoon butter 1 cup apples, peeled and cut into small chunks Pinch of cinnamon For the Peach Filling: 1/3 cup sugar 1 tablespoon cornstarch ½ tablespoon butter 1 cup peaches, peeled and cut into small chunks ½ vanilla bean, split lengthwise For the Pastry: 2 sheets puff pastry, thawed in refrigerator 1 egg white 1 tablespoon water Raw sugar for sprinkling Cook Mode Prevent your screen from going dark To make the cherry filling: Combine the sugar and cornstarch in a small bowl and whisk together until combined. Melt butter in a skillet over medium heat. Add cherries and sugar/cornstarch mixture and stir until combined. Cook cherries until syrupy, bubbling, and tender. Pour into a bowl and set aside to cool. Make the apple filling: Combine the sugar and cornstarch in a small bowl and whisk together until combined. Melt butter in a skillet over medium heat. Add apples and sugar/cornstarch mixture and stir until combined. Cook apples until syrupy, bubbling, and tender. Pour into a bowl, stir in cinnamon to taste, and set aside to cool. Make the peach filling: Combine the sugar and cornstarch in a small bowl and whisk together until combined. Melt butter in a skillet over medium heat. Add peaches and sugar/cornstarch mixture and stir until combined. Cook peaches until syrupy, bubbling, and tender. Pour into a bowl. Using a paring knife, scrape the seeds from the vanilla bean into the peach mixture and stir until combined. Set aside to cool. Build the pies: Line a large rimmed baking sheet with parchment paper. On a lightly floured surface, roll out pastry into a large, thin rectangle. Using a sharp knife, cut dough into evenly sized rectangles (about 6” x 5”). Whisk egg white and water in a small bowl and set aside for egg wash. Place 2-3 tablespoons of fruit mixture in the center of the bottom half of dough. Fold top of rectangle over the fruit mixture so that the two ends meet. Crimp edges with a fork to seal. Using a sharp knife, cut a few slits in top of pie to vent. Place pie on prepared baking sheet and repeat with remaining dough and filling. Brush tops of pies with the egg wash and sprinkle with raw sugar. Chill in the refrigerator for 30 minutes. Preheat oven to 375°. Bake pastries until the tops and bottoms are golden and browned, about 40 minutes. Let cool for 5-10 minutes and then transfer to a wire baking rack to cool completely. Serve warm or at room temperature. Prep Time: 30 minsCook Time: 40 minsCategory: Baking Sarah Schiffman Sarah Schiffman is the author of the food and photography blog Pearl and Pine. Her recipes focus on fresh seasonal ingredients and she loves to share the stories and pictures that accompany each dish.

Summer Fruit Hand-Pies