Monday, November 10, 2014

20--- Pumpkin Hand Pies

In testing out a Thanksgiving dessert recipe this weekend, I also made my first ever pie crust!

I know!  What has been keeping me from it?

I think I have just been avoiding crusts all together.

The verdict? WAAAAYYY easier than I expected.  I can honestly say that there is NO reason to purchase the processed, pre-made crusts from the grocery store.  As far as expense, ease, and ingredient control, you win with making your own.

Trust me.


These sweet little pies are just enough goodness to follow a hearty Thanksgiving meal.

Pumpkin Hand Pies
Serves 8

1 1/4 cups all-purpose flour
1/2 cup cold butter, chopped
3-4 Tbsp cold water
1/4 tsp salt
1 Tbsp white sugar
Additional flour for rolling

2/3 cup pumpkin puree
3 1/2 Tbsp brown sugar
1/3 tsp pumpkin pie seasoning
1/4 tsp ground cinnamon
1 Tbsp half and half
1 egg
Additional ground cinnamon and sugar for sprinkling

FOR CRUST: place flour into a large food processor, then add chopped butter.  Mix until a coarse mixture is formed (do not overmix).  Add 3 Tbsp of water and mix until combined.  Remove the top of the processor and feel the dough for moistness.  Dough should stick together, but should not stick to your fingers.  If needed, add additional 1 Tbsp of water and mix until combined.

Roll dough into a ball and transfer to the refrigerator to chill for one hour.

FOR FILLING:  whisk together pumpkin puree, brown sugar, pumpkin pie seasoning, cinnamon, and half and half in a bowl.  Set aside (or in refrigerator) until ready to use.

FOR ASSEMBLY:  preheat oven to 425 degrees.  On a lightly floured surface, roll out dough with a rolling pin until ~1/8" thick.  Use a 4- 4 1/2" round cookie cutter to cut out 16 circles (I used a water glass- no joke) (you may need to roll out dough additional times to get 16 circles. 

Place 8 of the circles onto a parchment paper-lined baking sheet.  Roll out remaining circles slightly so they spread a bit.  Place ~1 1/2 Tbsp pumpkin mixture onto the center of each of the 8 circles on the baking sheet.  Place remaining 8 circles onto the tops to form covered pies.  Press down gently to remove an excess of air from being trapped in the pie (careful to not squish out the filling).  Use a fork to seal the edges of the dough to form a complete pocket.  

Beat the egg in a small bowl and use a pastry brush to brush each of the pies.  Sprinkle each with a small amount of cinnamon and sugar.  Use a toothpick to prick the tops of each of the pies a couple of times.

Bake on the center rack of the oven for 12-14 minutes, until pies are golden brown.  Remove from the oven and allow to cool to room temperature (or transfer to the refrigerator to chill) prior to serving.  


No comments:

Post a Comment