Hand pies? ‘Easy as pie’ to make

Homemade lemon hand pies ready to eat.

Community festivals are a great place to find homemade goodies whether it be cakes, cookies, candies or even pies. As a member of the Cecilia Homemakers, we recently had a booth of these homemade items during Cecilia Days.

I, along with two other members, made several hand pies for our booth. We had a variety of apple, cherry, peach and apricot ones. I chose to make the apricot hand pies.

Hand pies can be fried, but that isn’t necessary. Baking makes them a little more calorie friendly.

You can choose to make your own pie crust for these. But to make the pies quicker, simply buy a refrigerated crust. Purchase your favorite pie filling or you can make your own. Using these two pre-made items will save you a lot of time.

The recipe I am giving you comes from shugarysweets.com/lemon-hand-pies/ and uses a lemon pie filling. Any pie filling can used whether it’s apple, cherry, peach, apricot, blueberry or even chocolate. The options are endless.

You will need to let the pie crust come to room temperature before you cut out your circles. If you have a 4-inch biscuit cutter you can get six circles from one crust. I did not have a 4-inch cutter so I used the top of a candy dish that measured 5 inches. I did have to re-roll my crust, but I was able to get 5 circles from one crust.

For my apricot filling, I added one teaspoon of cinnamon to intensify the flavor. Place one tablespoon of your pie filling in the center of your circle. You may be tempted to use more but don’t as more will end up coming out of your pie onto a baking sheet. You want all that deliciousness inside the pie.

Fold in half and pinch the edges completely. To help seal the edges, I brushed milk along the bottom half of the circle. Once the edges are pinched, use the tines of a fork to complete the seal. Make two or three tiny slits on top to keep the pie from bursting.

You either can brush the top of each pie with beaten egg white or milk to assist with the browning. I have silicon baking sheets, which I highly recommend if you bake a lot, but if you don’t either spray your baking sheet with a non-stick spray or use parchment paper. Bake at 425 degrees for about 15 minutes or until browned.

As soon as they come out of the oven, sprinkle them with sugar or a cinnamon/sugar mixture and let cool.

Other toppings include powdered sugar or make a glaze using 1 cup of powdered sugar mixed with 1 or 2 tablespoons of milk. The last two need to be placed on top of cooled pies.

Give these a try and you will find making them is, well, “easy as pie.”

Cherie Mingus is a retired teacher who taught family and consumer sciences at Central Hardin High School. She can be reached at cheriemingus@gmail.com.

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