Strawberry and apricot hand pies

Oprah magazine

 

Makes: 8 hand pies

  • 8 Tbsp. (4 ounces) cream cheese, softened
  • 8 Tbsp. (1 stick) butter, softened
  • 1/4 cup heavy cream
  • 1 Tbsp. granulated sugar
  • 1/4 tsp. kosher salt
  • 1 cup all-purpose flour, plus more for dusting
  • 1/3 cup strawberry or apricot jam
  • 3/4 cup strawberries (6 to 8) or chopped apricots (about 2)
  • 1 egg, beaten
  • 1 1/2 Tbsp. raw (turbinado) sugar

Note: The dough can be made up to a day ahead; remove from refrigerator 15 minutes before rolling it out so it has time to warm up slightly.

In a food processor, pulse together cream cheese, butter, cream, granulated sugar and salt until smooth. Add flour and pulse until a sticky dough forms. Cover dough snugly in plastic wrap; chill until firm, 2 to 3 hours.

Preheat oven to 350°. Working on a floured surface, roll out dough into a 10 x 20 rectangle. Using a bowl or glass, cut out 8 (4 1/2″) circles.

Drop about 2 tsp. jam onto 1 side of each circle and top with 1 Tbsp. strawberries or apricots. Brush the outer edge of each circle with egg, and then fold over to make half-moons. Press the edges together firmly, and then seal with the tines of a fork. Place on a parchment-paper-lined sheet tray and cut 3 (½) slits in each top. Brush with egg, sprinkle with raw sugar, and bake until golden brown, 30 to 35 minutes.

*Chef’s note: !!! These little pies pack a big punch of flavor. My parents, brother, uncle and grandparents all enjoyed these. I made both flavors and couldn’t choose a favorite. I had a little dough trouble at first; be sure to use a LOT of flour on your workspace, and don’t skimp on the refrigeration time. Everything else was “easy as pie.” ;)

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