I used to think hand pies were selfish little things, like cupcakes: miniatures of treats that ought to be shared. But working with my friend Ellie Markovitch changed my mind. We made sweet potato hand pies one Thanksgiving at the soup kitchen where I worked, and it was lovely to be able to give people something they could take home.
I fell in love with for the little bits of love these deliver. Pie crust reminds me of skin, and when we cannot hug or even shake hands, or see friends’ smiles under their masks, I can sculpt a little flour love and hand it over. I have made them alongside regular pies, using the same filling, like in the picture above. I also fill them with jam, or just cooked down fruit. I’ve learned from teachers at The Kneading Conference, specifically Sharon Burns-Leader, that adding a little dried fruit helps hold the filling together. But there is no need to make an extra trip to the store! I just use what I have in my kitchen.
Recipe
- 2 cups whole grain flour — spelt is my favorite
- ¼ teaspoon salt
- ½ cup (1 stick) cubed butter
- 1 egg
- ¼ cup ice water
- Jam or cooked fruit of your choice
Cut the butter into the flour and salt using a pastry cutter, or a food processor. Lightly whisk together the egg and ice water, and add to the flour mixture. Divide dough into 2 rounds and refrigerate for an hour, or overnight.
On a lightly floured surface, roll each half into a 10 x 10 inch square. Cut into 4 rectangles, as pictured, or use a biscuit cutter to make rounds. Put 1 – 1½ tablespoons jam in center. Be careful not to add too much! Like life, hand pies get full really quickly.
Fold one side of rectangle over, or double up circles of dough. Pinch edges with a wet fork, and poke some vents in the surface.
Place on a greased cookie sheet and brush with milk to get a shiny crust. Bake in a preheated 375° Fahrenheit oven for about 15-20 minutes, depending on size.
Note: If you use uncooked pie filling, it will take a bit longer to cook.
