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Hand Pies
November 13, 2015 Desserts, For a Potluck, For the Table, Recipes

Preserves in Action – Easy Hand Pies

These little treats have become a new favorite for our family. Earlier this fall, during a very cool spell, I volunteered to bring a simple packed supper for my in-laws to enjoy with us as we saved our spaces and waited for our local parade. I was thinking something warm and on the comfort food spectrum that would be hassle & mess free…so we did hot ham & cheese sandwiches, veggies, and hand pies. They certainly were a hit….and I was grateful to have made plenty because we were able to share with other friends that stumbled upon us during the evening. My daughter enjoyed helping to make & eat them so much that she requested them instead of cake for her recent birthday celebration. Here’s how we did it. You can really make these as simple or as ornate as you wish.

Easy Hand Pies

  • Pie Filling  (and/or jam – if you wish to make the small pies)
  • Pie Crust Dough (it’s ok to use the pre-made…in fact, if your homemade dough is the kind that is super flakey and falls apart, you may not wish to use it in a hand-pie application)
  • Egg (start with 1 and add as needed)
  • Crystallized Sugar (optional).
  1. Preheat the oven to 400 degrees.
  2. Line baking sheets with parchment paper or silicone baking mats. (I liked the paper becausJoining Doughe I could write on it to keep track of the filling types and it was easier to clean up.)
  3. Beat 1 egg in a small bowl.
  4. Figure out how you’re cutting your circles (or hearts etc.). We used a widemouth canning ring which seemed to make the perfect size for the full-sized pies. A ravioli cutter worked well for the smaller ones.
  5. Roll out your dough. Yes, I used the pre-made dough (which helped me maintain some much-needed time margin), but I rolled it a little more so that it was a little thinner. I didn’t want the edges of the hand pies to be super doughy.
  6. Cut out your pies. Remember – if you’re keeping the full (round), you’ll need 2 pieces to make each complete pie. It won’t matter for the little ones if you’re simply folding them.
  7. Place the bottoms on the lined sheets and brush the outer edge with the egg.Egging tops
  8. Place a dollop of filling in the center of each bottom.
  9. Take a top and stretch out the center a little to make room for the filling and carefully place it on top, lining up the edges.
  10. Using a tiny fork, press the edges together (or you can do this by hand, or use some other tool that would add a more decorative touch).
  11. Brush the tops with a little of the egg.
  12. Sprinkle with a few sugar crystals or other topping of your choice. We found that our Flip Cap with the shaker fitment worked like a charm!
  13. Bake for about 12 minutes.

We baked some 3 days ahead of time for our party – allowed them to cool, layered them with the parchment, covered them and refrigerated them. I got them out of the refrigerator before guests arrived, placed them out on baking sheets and returned them to the oven at 350 until they began to look lively again and were warm all the way through (about 15 minutes).

Tips for Tiny Jam Poppers:

I started cutting the tiny ones to help use those corners of the dough, but then made a bunch more because they were just too cute & tasty!Tiny Jam Poppers 3




Post a Comment

  1. Avatar
    Jean McKee Posted November 13, 2015 at 10:05 pm | Permalink

    If you use a jar band to cut the dough, could you not flip it over to press the edges? If you didn’t stretch the base piece, it should be just the right size…

    • Avatar
      Lisa Reinhart Posted November 17, 2015 at 8:20 pm | Permalink

      Yes, Jean! We tried that & it did the job, but simply preferred the more details from the prongs. We didn’t stretch the base…just the tops so that it would fit over the little mound of fruit. 🙂