Fruit Filled Hand Pies

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These are the easiest Fruit Filled Hand Pies you will ever make. I made them using Puff Pastry! This store bought frozen Puff Pastry is absolutely the best. I don’t think I would even attempt to make Puff Pastry from scratch after using this multiple times and it turned out so good every time!

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Ingredients – Plus 2 cups powdered sugar & milk for the glaze.

Thaw the puff pastry according to the package directions.

Cover a large baking sheet with oven safe parchment paper.

Lightly dust the paper with flour.

Lay the puff pastry sheets on top of each other. Using kitchen scissors, cut both sheets along the folds creating three long strips. Cut each of the three double strips in half which will make six pies when you are done.

Lightly whisk the egg and 1 Tbl of water making an egg wash.

Brush it along the outside edge of two pastry dough.

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Fill the center of the pastry being careful not to overfill.

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Lay the other pastry on top.

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Using the tines of a fork, crimp the edges completely around the pie.

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Using a thin sharp knife, slice three slits in the top of the pie.

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Place the pies on the parchment paper lined baking sheet.

Completely cover the pie with the egg wash.

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Preheat oven to 400 degrees. Bake the pies for 28-30 minutes or until golden brown.

Make a glaze and dip the pies in the glaze while still hot. Place them on a cookie rack so the excess glaze will drip off. I placed a sheet of waxed paper under it for easier clean up.

Fruit Filled Hand Pies

http://www.InDianesKitchen.com

E109DA7D-79CC-454F-A5A7-594B7D885326

Ingredients

1 box frozen Pepperidge Farm Puff Pastry Sheets (2 per box)

1 egg, slightly beaten with 1 Tbl water

1 large can pie filling, your favorite

Glaze – 2 cups powdered sugar with 2-3 Tbl milk

Directions

Preheat oven to 400 degrees.

Thaw puff pastry sheets according to package directions.

Cut oven safe parchment paper to fit a large baking sheet. Lightly flour the parchment paper.

Unroll both puff pastry sheets and lay them on top of each other on a floured board.

Using kitchen shears, cut along the folds making three long double strips. Cut each of those double pastry strips in half making enough for six pies (2 pastry each pie).

Brush on the egg wash along the entire outside edge of both pastry pieces, about 1″ from the edge. Fill pastry with the pie filling being careful not to over fill.

Place top pastry on top of the filled pastry, egg washed sides together to help it stick together.

Using the tines of a fork, push the pastry dough pieces together sealing in the pie filling.

Place pies on the floured parchment paper lined baking sheet.

Using a thin, sharp knife cut three slits in the top of the pie.

Completely cover the pie with the egg wash.

Bake for 28-30 minutes or until the pie is a golden brown.

Mix powdered sugar and milk while the pies are baking. Let pies cool until you can handle them but they are still hot. Dip the pies into the glaze and place on a cooling rack so the excess glaze can run off.

Let the glaze set up and serve.

http://www.InDianesKitchen.com

 

 

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Categories: Desserts, Pies

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