Handpies. Isn’t the name itself enchanting? Because who doesn’t want pie you can hold in your hand?!
Well, unless, of course, you don’t care for pie……..then, well, then you’re probably not even reading this post. Because it stands to reason, if you don’t like pie, most likely you aren’t doing long Google searches for pie, neither by the slice or as a handpie.
After harvest was over and done and I had a chance to catch my breath, one afternoon I pulled out the pie dough recipe and my red Kitchen-Aid and flour and butter and began to mix.
I’ve made handpies a few times recently, though I only took the time to photograph these.
I’ve really been enjoying using a French rolling pin that I purchased last summer. Mine is handmade by a friend’s son. I also have a round cutter/crimper from Pampered Chef which I used for cutting the dough to make the pies. Oh, here it is! It’s called the Cut-n-Seal on Pampered Chef’s website.
For these, I used ready-made cherry pie filling from Dillons and they were quite delicious.
I made a glaze and drizzled on them after they were baked and cooled.
I love the taste of them with the glaze, but I think they’re prettier without it. You can see the detail better before the glaze.
I would love any hints or tips for glazing them, yet protecting the look. OR for a recipe for a delicious glaze that is whiter or something….I don’t know for sure….and would show the details through!
Ha! maybe you just can’t have everything! 🙂
I also made blueberry and tripleberry and made my own pie filling for them. I used my blueberry filling recipe from here and added some water and cooked and thickened it to use it in the handpies.
I would like to post the recipe for the pie dough and filling for berry handpies this fall.
Tell me………do you like to make pie? Have you made handpies? AND do you have a very favorite kind of pie?!