Apricot Hand Pies

Hold on to the last bites of summer with Apricot Hand Pies.  Perfect for Labor Day weekend barbecues! 
 

Apricot Hand Pies

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?  Apricot Hand Pies

My new 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. 

Apricot Hand Pies

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. 

Apricot Hand Pies
 
Author:
Recipe type: Dessert, Fruit
Ingredients
For the dough:
  • 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
For the filling:
  • 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
Instructions
For the dough:
  1. In your food processor, place the flour, salt and butter and pulse until it resembles coarse meal.
  2. Add the cream cheese and pulse 3-4 more times or until the dough is combined.
  3. 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.
  4. Pour the dough out onto a lightly floured surface and gently knead it into a disc.
  5. Divide in two and wrap in plastic wrap and refrigerate for at least 30 minutes – dough can be made up to a day ahead.
To make the pies:
  1. Heat oven to 400 degrees F.
  2. In a medium bowl, mix together the apricots, lemon juice, sugar and cornstarch.
  3. On a lightly floured surface roll out half the dough until it is between ⅛th and ¼ inch in thickness.
  4. Cut out the dough with a 3 inch cutter and transfer to a parchment lined baking sheet.
  5. 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.
  6. 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.
  7. Proceed with remaining dough and filling.
  8. Score the top of each pie with a pairing knife to let steam escape while baking.
  9. Brush each pie with the remaining egg wash and bake for 25-30 minutes or until the pies are golden brown.
  10. Let cool for 10-15 minutes prior to serving.
  11. Makes approximately 16 pies.

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16 Comments

  1. I want one, no three, and I want them right now. I love apricots and will be sad to see the season for them to go away.
    Renee recently posted..Spiced Pear SauceMy Profile

    Reply
  2. Summer produce is the only thing I miss about the hot season. I’m with you, fall is my fav! These hand pies look perfect.

    Reply
    • I know! I know! I feel like I lost a little foodie cred when I admitted that.

      Reply
    • Thanks Kristina! I’m going to be so sad when I can’t get them anymore, but that’s basically how I feel when any fruit goes out of season.

      Reply
  3. I am always sad to see berries, corn and tomatoes go away. I am making a big peach pie this weekend just to say “I will miss you summer!”
    Emily @ Life on Food recently posted..Happy Anniversary!My Profile

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    • Enjoy that peach pie! I’m definitely making a few more fruit recipes this weekend. Not giving it up yet!

      Reply
  4. So do you pronounce apricots “ape-ricots” or “app-ricots?” I’m the latter- the former sounds so weird to me! Just randomly curious :)
    However you say it, I love handpies and I love apricots, these look fabulous! Love the photos, too!
    Ruthy @ Omeletta recently posted..Quinoa Risotto Baked TomatoesMy Profile

    Reply
    • So you realize I’m not sitting here saying apricots over and over! I think I may go back and forth with how I say it. :-)

      Reply
  5. Your hand pies look spectacular!!! I need to try your cream cheese dough…and I’m so jealous that you have access to fresh apricots!

    Reply

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