A hand-sized dessert that highlights seasonal fruits.
Pie Dough (yields 4 hand-pies)
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup (8 tablespoons) cold unsalted butter
1/4 cup cold sour cream
Filling
1 cup your favorite in-season fruit, chopped into bite-size pieces
1 teaspoon lemon juice
Pinch sugar
To seal and glaze
3 tablespoons heavy whipping cream
Coarse sugar
Directions
- In a food processor or by hand, stir together the flour, salt, and baking powder. Add the butter, working it in to make a coarse/crumbly mixture. Leave most of the butter in large, pea-sized pieces. Don’t overmix.
- Add the sour cream, and stir until the mixture starts to come together in chunks. Turn it out onto a floured work surface, and bring it together with a few quick kneads.
- Transfer the dough to a well-floured work surface. Use your hands to form dough into a ball, then flatten into a round disk, and wrap tightly in plastic wrap. Refrigerate for at least one hour before you begin to roll it out.
- Preheat the oven to 375 degrees and line a sheet pan with parchment paper.
- Toss the chopped, seasonal fruit with the lemon juice and sugar.
- Remove the dough disk from the refrigerator. Roll the dough out onto a well-floured piece of parchment paper until it is about 1/8-inch thick. Using a cookie cutter or mug/bowl, cut out as many circles as will fit.
- Lay the pastry circles on a sheet pan and top with a spoonful of fruit. Using a pastry brush, brush the edges of the circles with the whipping cream and fold the circle in half to create a hand-pie. Use your fingers to gently press the edges together.
- Gently press down on the edges with the back of a fork to create a seal along the edge (this is called crimping).
- Lightly brush the top of each hand-pie with the cream, sprinkle lightly with sanding sugar, and cut a small x-shaped slit in the top of each pie.
- Bake for 20-30 minutes, until the pies are golden brown and cooked through.
- Transfer to wire rack, let cool for 10 minutes, and eat!