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.
- 21/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into 1/2 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 1/2 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 1/8th and 1/4 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.
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.
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.
Ooh, I love hand pies! And I do love apricots. So sad to see the end of the summer fruit… 🙁
I can’t believe you never had a fresh apricot before!!! They are so good, aren’t they? The crust on these hand pies looks so flaky and well.. crusty!
I know! I know! I feel like I lost a little foodie cred when I admitted that.
I LOVE fresh apricots, I am going to be so sad when they’re out of season! These handpies look amazing, yum yum!
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.
I think I could enjoy these during the summer or fall!! yum!
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!”
Enjoy that peach pie! I’m definitely making a few more fruit recipes this weekend. Not giving it up yet!
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!
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. 🙂
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!
gorgeous hand pies Susan!! like you, I just discovered fresh apricots this year as well! they really are spectacular!
I love hand pies. These are gorgeous.
I, too, have a very special relationship with apricots. I love a rustic apricot gallette 🙂