Hand Pies for Easter
Have you ever had a fried pie? My grandma would make them all the time. She would fry up a batch every few weeks because everyone in the family would ask for them. I loved the sound they made when she dropped them in the hot oil. I didn’t get to watch them because fry because she was afraid I would get burned. Little did she know I burned my tongue because I couldn’t wait for them to cool before I ate them. I don’t hear that much about fried pies anymore because now hand pies are all the rage. I have to admit, they are just as good as the fried pies. All you have to do is make the dough, assemble them, and place them in the oven. Piece of cake! Well actually, a piece of delicious pie you can hold in your hand.
Another good thing about them is you can make them in cute shapes for the holidays. This bunny for example is a great dessert for Easter. They travel well and everyone will hop over to see what you made.
Supplies for Hand Pies:
2 cups of all-purpose flour 1/2 tsp salt 1 1/2 tablespoons of sugar 2 sticks (8 ounces) of butter Up to a 1/2 cup of ice water Pie filling of your choice Egg White Sugar for sprinkling before you bake Bunny Cookie cutter Small heart cookie cutter Piping tip with a small hole or toothpick
Recipe adapted from Martha Sewarts Pate Brisee (Pie Dough) recipe. Preheat oven to 375 degrees.
Once you have made your dough and cut out the bunny shapes, you are ready to assemble your pies.
When baking pies, you need to cut a few holes for ventilation. Bunny hand pies need a face and a heart and two eyes make the perfect ventilation for this size pie. Use a small heart shape cookie cutter for the nose and a piping tip or a toothpick for the eyes. If you use a toothpick, place it in the eye area and move it in circle motion until you get the size circle you want. Next, add the filing to the bunny without the face. Be careful not to add too much or you will have a hard time sealing it without making a huge mess.
Add a little egg white to the edges of the bunny with the filling. Place the bunny face on top and crimp with a fork all the way around the bunny. You can use the side of the fork to seal in between the ears since the wide edge of the fork won’t fit. The egg white will act as a glue and help seal the dough together.
Once the bunnies are sealed, place on a baking sheet and brush with the tops with egg white. Sprinkle with sugar and bake in a 375 degree oven for 20-25 minutes or until golden brown.
These are great served warm with vanilla ice cream or you can pick it up and eat it with your hand. Hence the “hand pie!”