Here’s an album I thought you might enjoy while cooking this recipe ?
FROZEN PIE CRUST.
In terms of pre-made or store-bought ingredients, staples like pie crust and puff pastry have come a long way. I recommend always keeping one or two on hand. They are incredibly versatile and easy to handle. Depending on your choice of filling, they can be ready for the oven in minutes.
Sure, there are times when pie crust from scratch is the only way to go. Those thanksgiving pies that everyone compares with grandma’s crust, or a hearty pot pie for a Sunday crowd. BUT, there are many times when premade FROZEN PIE CRUST is a perfectly wonderful option – and these fast & easy jam hand pies are a perfect example.
Simple hand pies are a great way to whip up an impressive sweet treat in a hurry. I’ve also found that they are great for leftovers. Casseroles, roasted vegetables, and even meats/proteins can make fillings for pies. Recently, we had some leftover Vegan Lentil Sloppy Joes, so we turned it into these Leftover Lentil Hand Pies.
Truly, all you need is the pie crusts and a filling of some sort. For jam pies, you could use any jam, preserves, or marmalade. We’re just going to dollop it on and fold the curst over – so simple!
It’s nice – but not required – to have a wash of some sort for the outside of the jam hand pies. The most common is an eggwash – simply beat an egg along with a splash of water or milk. I did not have an egg handy for this recipe, so I just brushed the outside with milk. The difference is minimal; compare the finished crust on this recipe to the lentil hand pies, which were brushed with egg. The eggwash gives a slightly shinier coating, where the milk wash is a bit more delicate and flaky.
Thaw the dough – but not too much!
Pie crust wants to be as cold as it can possibly be, and still be pliable enough to work with. Follow the package instructions for thawing your pie crust, but don’t leave it sitting out at room temperature. The fat (butter and/or shortening) in the crust should stay solid and not soft or melted.
Once you have your crust rolled out, you should get it in the oven as soon as you can. If you aren’t ready for it yet, just roll it out on a sheet pan and pop it in the fridge until you are ready to assemble your jam hand pies.
Fill it up
Lay the crust flat in front of you and place approximately ¼ cup of jam in the two ‘quarters’ of the crust that are closest to you (see pics). Leave at least 1″ of crust showing all around. Depending on the thickness of the jam, you may be able to pile it up a bit – but even if you are spreading a flatter bit of jam, it will be fine.
Brush your eggwash (or milk) along the edges of the bottom half of the circle, and brush between the two scoops of filling.
Know when to fold ’em
Next, fold the top crust down over the filling, lining up the edges. The egg/milk will help the top crust of the jam hand pies stick to the bottom. Press gently all around the edges, and use the side of your hand to press down in between the two bits of filling. Cut down the center to divide into two pies.
Use a fork to gently crimp the edges of the crust, taking care you close up any gaps. Pierce each one with a sharp knife to allow steam to escape.
Wash ‘n Go
Now, give the entire outside a wash with your eggs or milk, and carefully transfer them to a lined sheet pan.
Bake the jam hand pies in a 350-degree oven for 30-35 minutes, until the outsides are golden brown. The jam gets hot, so let them rest at least 10-15 minutes before you enjoy them with a cold glass of milk or a scoop of vanilla ice cream.