In the few times that I have attempted canning, I always end up with too little for one more jar, but too much to ever think of throwing it away. Waste not, want not, right? Not that there's anything wrong with a little extra Bourbon Raspberry Cherry Preserves, there's nothing wrong with that at all. Being the industrial little worker bee that I am, knowing there was pie dough in my fridge, I figured a couple of cute hand pies might just do the trick.
Now I don't profess to be any kind of profession when it comes to pastry of any sort. In fact, while I can make a tasty pie, they usually are the furthest thing from pretty. I don't have the patience to form them correctly, it's something I'm working on. I like to call my pies and things of that sort, "rustic". It's another word for kind of ugly and messy. Either way, these hand pies, they're tasty. You won't mind their "rustic" charm, because they're so yummy.
Bourbon Raspberry Cherry Hand Pies
Makes: 2 large hand pies
The jam is fairly runny, so put these on a baking sheet lined with aluminum foil. Some of the filling will seep out, it's OK, once you transfer them to a baking rack to cool, the filling sets nicely.
- pie dough (enough or one crust), you can use homemade or pre-made, whatever you'd like
- flour for dusting work surface
- 1/3 cup Bourbon Raspberry Cherry Preserves
- 1 egg yolk beaten with 2 tablespoons water (egg wash)
- sugar for topping
- Flour your work surface, divide your dough into two pieces, then roll each section out until they're about 6-inches around.
- Now, divide your 1/3 cup of preserves between both rounds of dough.
- Next, take you egg wash and lightly brush the outside edge of the dough. Reserve the rest of the egg wash in the fridge.
- Using a bench scraper, gently, but quickly fold the dough over the filling, making a half-moon shape.
- Seal the edges with your fingers, folding it up and crimping, or simply pressing the edges with the tines of a fork.
- Line a baking sheet with aluminum foil, and carefully transfer the pies to the sheet.
- Put the baking sheet in the fridge and allow the hand pies to chill for at least 30 minutes.
- While they're chilling, preheat your oven 375 degrees.
- After 30 minutes, take them out of the fridge, brush the tops lightly with the egg wash, and sprinkle sugar (granulated, raw, sanding, whatever you have) over the tops.
- Place in the preheated oven, and bake for 20 minutes or until the pies are golden brown.
- Remove them from the oven and put them on a baking rack set over a baking sheet (to catch drips) and allow them to cool.
- Serve happily with some ice cream!
|Local Raspberries and Cherries|
While the recipe uses a preserve I canned, it could have been frozen as well. Basically, once the mixture was boiled, you could have let it cool, and spooned it into freezer bags or freezer save jars or containers. One of my all-time favorite ways to preserve summer berries for winter smoothies and pies, is to simply freeze them.
It's so simple, you'll laugh.
- Wash your berries and dry them. You want them dry, no freezer burn here.
- Now, line a rimmed baking sheet with parchment or wax paper.
- Spread your washed and dried berries over the sheet so they're not touching so much (we don't want them sticking together).
- Freeze for about an hour or a little more.
- Once they're frozen simply transfer to freezer bags, label with what it is, the amount (I like to freeze in 1 cup/2 cup amounts), and pop them into the freezer.