We're launching our blog today and celebrating Pi Day with a hand pie recipe! Simple and easy, you can plan these last minute or ahead of time - just allow a bit of time to chill your dough. Once you've memorized the recipe, you can change up your fillings to make your hand pies savory or sweet. For savory options, we made a Butternut Squash and Sage filled hand pie (method below). For our sweet treat, we made an Maple Apple Sweet Potato filling. Both tasted great together. We hope you'll agree!
p.s. We used a mini pie mold for this recipe, but we've included how to assemble by hand, below.
PATE BRISEE PIE DOUGH (French version of classic pie or tart pastry)
- 2 cups (280g) all-purpose flour
- 2 tsp kosher salt
- 6 oz butter, cut into 1/4 inch cubes
- ice water
Combine the flour and salt. Scatter the butter over the top of the flour mixture. Rub the butter into the flour, making flakes of butter by rubbing the butter between your thumb and first two fingers. Once all of the butter is flaked and combined with the flour and the mixture starts to look more yellow, begin adding ice water gradually and stir until it comes together in a shaggy moist dough. Gather all the dough together and flatten into a disc. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes or up to 24 hours.
MAPLE APPLE SWEET POTATO FILLING
- 1 medium Granny Smith Apple, peeled, cored and thinly sliced
- 1 small sweet potato, peeled and thinly sliced
- 3 tbsp unsalted butter
- 1/4 cup packed brown sugar
- 1/4 cup pure maple syrup
- 1/2 tsp ground cinnamon
- 1/4 tsp grated nutmeg
- 1 egg, lightly beaten
- 1/4 tsp kosher salt
- 1/2 cup all-purpose flour
In a medium saucepan, melt the butter over high heat. Add the apple and sweet potato and cook, stirring frequently for about 5 minutes or until they begin to soften. Add the brown sugar, maple syrup, cinnamon and nutmeg and continue to cook for an additional 5-6 minutes or until sugar is melted and the sweet potatoes and apples are are softened but still hold their shape. Remove from heat and allow to cool for 30 minutes. Add the egg, salt and flour and stir until fully incorporated. Allow to cool completely before using. Can be stored in the fridge for up to 24 hours.
BUTTERNUT SQUASH AND SAGE FILLING
- 1 cup diced butternut squash
- 1 small onion, diced
- 1 tbsp minced fresh sage
- 4 oz semi-hard milk cheese, grated (Gruyere, Manchego, Gouda or Parmigiano-Reggiano)
- olive oil
- kosher salt
- fresh ground black pepper
Preheat the oven to 400 degrees. Place the onion and butternut squash on a large baking sheet and drizzle with olive oil. Season with salt and pepper. Toss to coat. Roast for 25-30 minutes or until tender and starting to brown. Remove from the oven and allow to cool slightly. Stir in minced sage and grated cheese. Allow to cool completely before using. Can be stored in the fridge for up to 48 hours.
TO ASSEMBLE HAND PIES
1 egg, beaten, for egg wash
Preheat the oven to 400 degrees. Divide the dough into 8 equal portions. Shape each piece of dough into a disc. Roll each disc into a 5-inch circle. Place 2 tbsp of your desired filling in the center of each circle. Fold the dough over to create a half moon shape. Using a fork, crimp the edges to seal and pierce the top to vent. Place the hand pies on a parchment lined baking sheet. Brush with egg wash.
Bake for 35-45 minutes or until golden brown.