Editor's note: Each Saturday morning we bring you a Sunday Brunch recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.


[Photograph: Sydney Oland]

Sometimes the best part of spending an afternoon making pie is having a slice cold for breakfast the next morning. But if you've having company over and don't want to serve pie for brunch, this simple handheld version takes a classic dessert and puts it in a brunch-friendly disguise.

This filling really makes fresh fall fruit the star. But adding a teaspoon of fresh grated ginger, or a dash of cinnamon or nutmeg, would certainly work well with this filling. These also reheat really beautifully—just put them in a low oven to bring them back up to temperature. If you're thinking of bringing these to a party, picnic or potluck, I would suggest making these hand pies even smaller. Instead of dividing the dough into 8 pieces divide it into 16 (halving the size of the pies) for an easier to handle, bite sized version.

About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)


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