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
Photo: Ralph Smith, Styling: Julie Hettiger.
Sing’s Little Pies
Author: Elouise Adams Jones
Recipe Type: dessert
Prep Time:
Cook Time:
Total Time:
Serves: 6
For this recipe you will need a small kitchen scale to weigh the flour and other ingredients.
Ingredients
- Crust:
- 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
- Filling:
- 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
Instructions
- 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.
Seriously, who doesn’t love a hand pie?! These look just lovely! I love pear and apple together.
Truly. I am feeling the hand pie love!
I usually made this kind but the stuff I use is mango…I would also love to try pear and apple too.
Ooh mango…great idea!
Hand-pies are so adorable and irresistible. Plus, I love the high crust to fruit ratio.
Me too!
Oh, these look amazing! And built in portion control
As long as you can keep from eating more that one!
YUM! Those look delicious! Fruit pies are my favorite kind of pie.
Thanks for celebrating SITS day with me,
Stephanie
Yes fruit pies are fun!
Oh my, those look AMAZING. And they’d be perfect for a little dessert to take to work!
YEs they would! Thanks for stopping by!