strawberry hand pies

The thing about strawberries is that they usually only last a few days in the fridge before turning soft and bruised. After strawberry picking over the weekend, I ate more berries than I could count and froze a bunch for later use. The remaining strawberries were transformed into individual hand pies. I experimented with a couple different shapes just for fun.

I use this trusty dough recipe and for the filling I just sliced up some berries, added in sugar to taste and about 2 tablespoons of cornstarch. The tops were brushed with some egg yolk and sprinkled with sugar before baking at 400 degrees until golden. These pies do bleed while baking since the berries are super juicy and some may even burst open, but I don't mind. I like to serve them warm, served with a scoop of homemade vanilla bean ice cream (I use this recipe).

crack pie

Davis brought over a Momofuku crack pie over the weekend. It was gooey and sweet with a crunchy oatmeal crust. Kind of like a pecan pie, but without the nuts. Best eaten cold. I owe Davis big time!

peach hand pies

I love peach pie and these little hand pies are a smaller, portable version. They're best served warm with a couple scoops of homemade vanilla bean ice cream.

I used this dough recipe (cut in half) and it made 6 hand pies. For the filling, I chopped up a couple ripe peaches and added a bit of sugar and cornstarch. To get a golden crust, I brushed the tops with egg wash and a sprinkle of turbinado sugar.

cherry turnovers

I had some leftover pie dough sitting in my fridge so I whipped up these cherry turnovers as a little treat.

The filling is just a mixture of chopped fresh cherries, a couple of tablespoons of sugar and a tablespoon or so of cornstarch. Easy!