FROZEN HAND PIES RECIPES

Steps:

• Preheat oven to 375 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
• In a large bowl, mix together fruit, sugar, orange zest and juice, salt, and cornstarch; mix until well combined. Set fruit mixture aside.
• On a lightly floured work surface, roll out one piece of dough to a 16-by-11-inch rectangle. Trim to 15-by-10 inches. Cut into six 5-inch squares. With a dry pastry brush, sweep off excess flour. Working with one square at a time, place 2 tablespoons of reserved fruit mixture in the center. Brush two connecting edges with beaten egg and fold on the diagonal over the filling, pressing to seal. Repeat process with remaining squares.
• Repeat entire process with remaining pate brisee. Place hand pies on prepared baking sheet. Brush pies with remaining egg wash and sprinkle with sanding sugar. Using a pair of clean scissors, snip the center of one side of each hand pie to allow steam to escape.
• Transfer baking sheets to oven and bake until crusts are golden brown and filling is bubbling, 25 to 30 minutes. Cool slightly on a wire rack. Serve warm.

Steps:

• 1. For filling: In a medium saucepan, combine all the ingredients listed under the fruit filling option you chose. Cook over medium heat, stirring constantly, until thickened and bubbly. Set filling aside to cool completely while preparing pastry. (Filling can also be prepared a day ahead and stored, covered, in the refrigerator overnight.)
• For pastry: Place butter and shortening on a baking sheet lined with waxed paper; freeze 30 minutes. In a small bowl, combine sour cream, egg yolks and lemon juice; chill.
• 3. In a food processor fitted with the blade attachment, combine flour, sugar, salt and baking powder. Add chilled butter and shortening. Pulse just a few times, until butter bits are pea-size. Pour sour cream mixture all over the flour mixture. Pulse just a few times, until the pastry comes together but is still crumbly with visible butter bits. (Or cut in the butter and shortening with a pastry blender;; stir in the sour cream mixture with a fork.)
• Transfer dough to the counter or a large bowl, and gently knead into a ball using floured hands. Divide dough into four portions; pat each into a 4-inch square and wrap in plastic wrap. Chill 45 minutes or overnight.
• When both pastry and fruit filling have chilled, combine egg and the water in a small bowl for egg wash.
• On a lightly floured surface or waxed paper, roll a dough portion from center to edges to a 1/8-inch thickness, leaving the other portions in the refrigerator. Cut four circles using a 4-inch cookie cutter.
• For round pies, place two pastry circles on a parchment-lined baking sheet. Spoon 2 heaping tablespoons of Fruit Filling onto center of each circle, leaving a 3/4-inch border. Brush borders with egg wash. Prick remaining two circles a few times with a fork or cut a shape with a tiny cookie cutter. (We used a star.) Place pastry tops over filling; crimp edges with a fork to seal. For half-moon pies, place all four circles on the baking sheet. Spoon 1 heaping tablespoon of Fruit Filling on each circle. Brush border with egg wash, fold pastry, crimp to seal and prick twice with a fork.
• Repeat with remaining dough to make a total of eight round or 16 half-moon pies. (If you like, reroll scraps to make a few more hand pies.) Brush pies with remaining egg wash; sprinkle with coarse sugar.
• Bake in a 375°F oven for 16 to 18 minutes, rotating sheets halfway through baking, until golden brown. Remove from oven; cool slightly. Serve warm or at room temperature.