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Apple and Pear Hand Pies
About This Recipe
|Yield:||Makes 8 pies|
|Active time:||20 minutes|
|Total time:||25 minutes|
|Special equipment:||Baking sheet|
|This recipe appears in:||Sunday Brunch: Apple and Pear Hand Pies|
- 1 tablespoon butter
- 2 Golden Delicious apples, peeled and cut into 1/4 inch pieces
- 2 Bosc pears, peeled and cut into 1/4 inch pieces
- 1 tablespoon sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 recipe Easy Pie Dough
- 1 egg, beaten
Heat butter in a non-stick skillet until melted, add apples and pears and cook until fruit begins to soften, about 5 minutes. Sprinkle sugar over mixture and continue to cook stirring often until fruit begins to lose its juices. Mix together cornstarch and lemon juice and add to pan. Simmer until mixture has thickened, about 4 minutes. Remove from heat and allow to cool.
Adjust oven rack to middle position and preheat to 375[°]. Line a baking sheet with foil. Divide dough into two pieces and roll out to 1/8 inch thickness. Divide dough into 4 squares, place a tablespoon of filling near the bottom right corner of each square. Brush edges of pastry with beaten egg and fold over pastry to cover filling. Seal by pressing a fork into the edges then place on the lined baking sheet. Repeat with remaining filling and pastry.
Cut steam vents into the tops of each pie with s sharp knife, then brush with remaining egg. Bake until pastry has browned, about 20 minutes. Serve warm or at room temperature.