Who doesn’t love a hand pie?
Today’s recipe comes from longtime Culinary Thymes magazine contributor Elouise Adams Jones, proprietor of Ouisie’s Table in Houston.
I chose it from the archives because not only are mini pies just plain fun, I love the texture and movement in this photo by Ralph Smith.
And Elouise recently opened a new restaurant called The Bird and the Bear. I can’t wait to try it out.
Enjoy. -alyce eyster
- 12 oz. bread flour
- 2 tsp salt
- 8 oz. unsalted butter (2 sticks), ice cold or frozen
- 3 oz. (by weight) vegetable shortening ice cold or frozen
- ½ cup ice water
- 1 egg, lightly beaten
- sugar for sprinkling
- 2 large Granny Smith apples
- 2 ripe Asian pears
- 1 cup sugar
- 1 tsp nutmeg
- 1 tsp cinnamon
- 1 Tblsp almond extract
- 1 Tblsp vanilla extract
- ½ stick butter
- For the crust, combine the flour and salt in a bowl. Add the cold butter and shortening and cut in with a pie dough cutter or use your hands pinching down the fat to the size of a small pea.
- Add the ice water a little at a time, mixing very gently until the dough comes together. You might need a little more or less water depending on the humidity that day.
- Wrap the dough in plastic and let it rest in the refrigerator at least 30 minues.
- For the pie filling, peel and medium dice the apples and pears. Combine in a bowl with all other ingredients except the butter.
- Melt the butter in a sauce pot and add the ingredients and gently simmer for 15 minutes or until pears and apples are just beginning to soften. Allow to cool before assembly.
- To assemble the pies, first preheat the oven to 350 degrees F.
- On a lightly floured surface, divide the dough into 6 equal portions and roll each out flat and round to about 6 or 7 inches in diameter. Divide the filling between the dough portions, placing it to one side of each round. Brush the edges with a little of the egg wash, fold over to form a half moon shape and crimp the edges together with a fork. Poke a few holes in the top of each pie with a fork, brush each pie with the egg wash and sprinkle a little sugar over top.
- Gently transfer to a lighly oiled cookie sheet and bake for 15 to 20 minutes or until the crust is golden brown. They are best when served right out of the oven with a scoop of vanilla ice cream.