Hand pies? Experience, recipes, suggestions?
I was all set to spend Friday night cranking out zucchini bread for a church holiday bazaar when I was informed that they really have plenty of quick breads but would *LOVE* pies. Gulp.
I haven't made a pie in probably 15 years and I do not own nor do I want to buy mini pie tins. So I thought about something along these lines (http://www.washingtonpost.com/blogs/a...).
Any ideas for me? Tried and true recipes? Anything I should know about dough suitable for this type of pie versus a regular pie? I'm thinking apple for a filling in light of the season.
I have found handpies to be fussy - between the deep fat frying, and the filling leaking out. I like making little pies in muffin tins, best. Here is one link, and I have done double crust pies, too, by adding a top crust. People love these.
Double crust muffin tin pie.
I do something similar using Pillsbury cresent rolls. Unroll and pinch two triangles together to make a rectangle. Put a spoonful of pie filling of choice on one side, fold over, and crimp edges w/ fork. Bake slightly longer than directed on package. When done, drizzle w/ a glaze of confectioners sugar w/ a bit of milk. You can add any spices to the glaze that would go well w/ the filling.
A few years ago I watched Paula make fried pies. She used canned biscuit dough. Pilsbury to be exact.
So, I decided to give that a test run. It turned out quite well. Not having to make dough would save you a lot of time.
Take the biscuits out, roll them flat, place filling on one half, fold over and crimp. Then all you need to do is cook them
I made apple and they were great.
This Smitten Kitchen post was my first experience with hand pies. The dough she uses here works wonderfully (so wonderfully that I've been using it for regular pies as well, ever since). The pastry needs to be flexible enough to fold over and, because of the high crust-to-filling ratio, it should be super tasty. This one is easy to work with and the sour cream/lemon juice gives it a delicious tang. I mix it in a blender and it comes out perfectly flaky every time.
I've had some problems with leakage when using fruits that release a lot of water (strawberries, for example) and the time I tried to fill them with lemon curd, almost all of the filling leaked out onto the pan. Peaches work amazingly well, as do apples and pears and I've even had good luck filling them with fig preserves. I just wouldn't fill them with anything too liquidy.
I do something very similar...pie pops! I bought round lollipop sticks at a party store and inserted them before cooking. makes them easy to pick up! I use ready made pie crusts, canned fruit filling and make them with a small round biscuit cutter...place on parchment paper on a cookie sheet! I either stick them in a vase like flowers or just flat on a nice plate...Everyone loves them!