It’s apricot season and I’m so stoked! I grew up with an apricot tree in my backyard and this time of year always makes me so excited to see all the beautiful apricots ready to go inside my tummy. I know it’s almost the 4th of July and what can be better than some homemade hand pies for your holiday party?! I love fruit pies and these are perfectly flaky, tart, and sweet. You can really use whatever fruit you have if you aren’t a fan of apricots. I believe blueberries, strawberries, or apples will go well with this. Of course I got this recipe from my Minimalist Baker Cookbook. I highly recommend this cookbook if you are looking for some easy, vegan, delicious, and healthy recipes. I’ve made quite a few things already from it and have loved every single recipe that I’ve tried. Anyways, these hand pies are delicious and the perfect serving size. Pair it with some non-dairy ice cream and you’ll get a heavenly dessert! Apricot Hand Pies
Makes about 10 hand pies
5-6 ripe apricots, pitted and cut into bite-size pieces
1/4 cup organic cane sugar or coconut sugar
1 Tbsp cornstarch or arrowroot starch
Pinch of sea salt
2 cups unbleached all-purpose flour, plus more as needed
1/4 tsp sea salt
2/3 cup cold vegan butter, plus melted vegan butter for the topping
5-7 Tbsp ice-cold water
1 Tbsp organic cane sugar, for the topping
Preheat oven to 375 degrees F. Line a rimmed baking sheet with parchment paper.
Prepare the apricot filling by placing the sliced apricots in a large bowl and adding the sugar, cornstarch, and salt. Stir to combine, then set aside.
To prepare the crust, mix the flour and salt in a large bowl. Cut in the butter with a fork or pastry cutter until well combined. The mixture should resemble wet sand.
Add cold water 1 Tbsp at a time and mix with a wooden spoon until it forms a loose dough. It should be moist enough to form into a ball, but not too sticky to knead. Add more flour if it gets too wet.
Turn onto a well-floured surface, shape into a disc, and use a rolling pin to roll into a large circle, adding more flour as needed.
Place a small dish that is about 4 inches across (or a large round cookie cutter) over the dough and use a knife or pizza cutter to cut out circles. It makes 9 or 10. Re-form the dough scraps and roll back until all the dough is used.
Use a slotted spoon to scoop modest amounts of filling on one half of each pie circle, leaving excess liquid behind. Then run a wet finger around the edges to help them seal. Use your hands to gently fold the dough over. Use a fork to seal the edges. Repeat until all of the filling is used and all of the pies are on the baking sheet.
Use a toothpick or small knife to poke a few holes in the top of each. Brush the tops of the pies with melted butter or coconut oil and sprinkle the tops with sugar. Bake for 25-35 minutes, or until golden brown.
Let it cool for 5 minutes before serving. Let leftovers cool completely. Store in an airtight container at room temperature for up to 3 days. Best when fresh. (I doubt there will be any leftovers!)
(Recipe from the Minimalist Baker Cookbook)