Blog Jammy Fruit Hand Pies
Although I adore cookies, my favorite dessert has to be pie. I love just about any kind, as long as the filling is fresh and flavorful and the crust is buttery-rich and supremely flaky. Of course, the season is ripe right now for fruit pies, and one irresistible way to serve them is to scale them down to a small size—what could be better than having a miniature pie all to yourself; no need for sharing? Individual pies known as hand pies are usually made in a half-moon shape, but it's easy to come up with something a little more creative using cookie cutters.
This week's recipe combines a buttery pastry dough called pâte brisée with the easiest of fillings: fruit jam. It may seem anti-summer to use preserves rather than fresh fruit, but there's a good reason: fresh fruit would make for a juicy, soggy mess, and part of the idea with little pies is that you shouldn't need a plate, fork, or even a napkin when eating them. Jam stays put, as long as you seal the pies well, and when it cools, you've got a neat, delicious, and portable treat. In fact, you can make these year-round—their fresh, fruity taste will remind you of summer.