I don’t know about you, but I’m holding on to the last bits of summer. Sure I’ll complain when it’s hot, and yes fall is my favorite season but and this is a big but I absolutely love summer produce.
You have berries, and stone fruit, and basil and corn and tomatoes. Oh the tomatoes. There is nothing quite like perfect ripe, juicy tomato with a sprinkling of salt. Give me a bowl of cherry tomatoes and some truffle salt and I’m a happy girl.
For now though, let’s go back to the stone fruit and talk about apricots. Can I tell you something? This summer was the first time I ever had a fresh apricot. Shocking isn’t it? I guess it was one of those fruits that I wasn’t so sure I liked or not. I like apricot jam, so why wouldn’t I like them fresh?
love, obsession with apricots happened on a whim. You see while I have my CSA and my farmers market the rest of my grocery shopping happens online through fresh direct. While I get some fruit from my CSA, it isn’t enough to contain the Little Red Kitchen household. We eat a lot of fruit. One order, they gave us some free apricots. Score! Braden went to town on them and finally gave me one before he finished the batch. I was sold, and started picking up these beauties for the rest of the summer.
Sadly apricot season is nearly at an end and so is the summer, therefore I am bring you apricot hand pies! Perfect for your labor day cookout this weekend! I revisited my trust empanada dough for a tender pie crust and the filling is slightly jammy and quite tart! If you prefer something on the sweeter side toss in a tablespoon or two more sugar.
- 2½ cups all-purpose flour
- ¼ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cut into ½ tablespoons pieces
- 4oz cream cheese, cut into 1 tablespoon pieces
- 3-5 tablespoons cold water
- 3 cups pitted and quartered fresh apricots (about 1lb)
- juice from ½ lemon
- 3 tablespoons cane sugar
- 1 tablespoon cornstarch
- 1 egg + 1 teaspoon water mixed for egg wash
- In your food processor, place the flour, salt and butter and pulse until it resembles coarse meal.
- Add the cream cheese and pulse 3-4 more times or until the dough is combined.
- With the food processor running, dribble the water, 1 tablespoon at a time from the top. When the dough starts to come together you’ve added enough water.
- Pour the dough out onto a lightly floured surface and gently knead it into a disc.
- Divide in two and wrap in plastic wrap and refrigerate for at least 30 minutes – dough can be made up to a day ahead.
- Heat oven to 400 degrees F.
- In a medium bowl, mix together the apricots, lemon juice, sugar and cornstarch.
- On a lightly floured surface roll out half the dough until it is between ⅛th and ¼ inch in thickness.
- Cut out the dough with a 3 inch cutter and transfer to a parchment lined baking sheet.
- Fill the center with a tablespoon of the apricot filling and with your finger dip it in the egg wash and swipe it halfway around the circle.
- Fold the dough over, pressing firmly down to seal the pie. With the tines of a fork, seal the pie dough again to make sure it doesn’t leak out.
- Proceed with remaining dough and filling.
- Score the top of each pie with a pairing knife to let steam escape while baking.
- Brush each pie with the remaining egg wash and bake for 25-30 minutes or until the pies are golden brown.
- Let cool for 10-15 minutes prior to serving.
- Makes approximately 16 pies.