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  • Mariana L.

DIY Hand Pies

Updated: Nov 3, 2019

Make your own DIY pop tarts or portable hand pies with boozy jam.


Hand Pies with Wicked Finch Farm Jam

Happy PI Day! While some people may prefer to solve math problems today, I would rather celebrate with baked goods. (I would prefer to celebrate any day with baked goods). A full-sized pie can be labor-intensive. These hand pies are closer to an upgraded pop tart. You can make them yourself in minutes with the help with store-bought refrigerated pie crusts.

Ingredients:

· 2 whole Refrigerated Pie Crusts

· 1/2 cup Wicked Finch Jam, any variety, Plus 1 Tablespoon For Icing

· 1 Tablespoon Cornstarch

· 1 Egg

· 1 cup Powdered Sugar

· 1 Tablespoon Heavy Cream (or More As Needed)


Directions:

Preheat oven to 400ºF. In a small bowl, mix ½ cup jam with cornstarch. Crack the egg into a second small bowl and whisk.

Flour a large work surface and roll the crusts to 11 inches across. Use a knife or biscuit cutter to cut the edges off, creating pairs of square crusts or round crusts.


Spoon 1-2 tablespoons of jam in the center of one curst. Brush a circle of egg around the jam, to glue the sides together. Fold the dry crust over the crust with jam. Use a fork to crimp the edges together on all sides. Repeat with remaining pie crust strips.

Bake pop-tarts for 15–18 minutes, until golden. Cool. Whisk powdered sugar, 1 tablespoon jam, and 1-2 tablespoons of cream together to make the frosting. Spoon over the top of each pie. Let the frosting dry.

Serve warm or at room temperature.

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