Fall Harvest Handpies
Servings
20handpies
Servings
20handpies
Ingredients
Instructions
  1. Make pie crust and refrigerate for at least an hour or overnight.
  2. Line a baking sheet with parchment paper. Roll out pie crust and using a 5-inch round cookie cutter (glass, can…) cut 10-12 circles. Place circles back in refrigerator while you prepare filling and preheat oven to 375.
  3. Place raisins in a small saucepan and cover with apple cider – approximately one cup. Bring mixture to a boil and then remove from heat and let sit for 20 minutes while you prepare the rest of the filling (this can be done ahead of time). You can also do this in the microwave if you want.
  4. Peel and chop apples and pears, placing them into a large skillet or saucepan. You want them to be small, but not minced. Toss with lemon zest, lemon juice and 1/4 cup sugar. Place on stove over medium heat and cook for about 4-5 minutes until just starting to soften. While they are cooking, mix together the additional 1 Tablespoon of sugar, cornstarch, and spices. When the pears and apples are just starting to soften, add the cornstarch mixture and bring to high heat until it begins to thicken – about a minute. Remove from heat, add vanilla and place filling into a bowl to cool to room temperature. If you feel there is too much liquid, as I did in the picture below, strain some off.
  5. While the filling is cooling, chop and toast the hazelnuts. I used a mini food chopper, but the hazelnuts get very fine, very fast. So mine were a mix of very fine and larger pieces, which worked well. A whack with a rolling pin or mallet might do the job too. When the pear/apple mixture is cool, fold in raisins and hazelnuts. The mixture is beautiful!
  6. Remove circles from the refrigerator and assemble hand pies by placing about two tablespoons of filling on each one. Experiment with as much filling as you get get. Fold over each circle and press edges with a fork.
  7. Don’t worry if you get a tear in the dough – the one above did and it worked out just fine.
  8. Return the assembled pies to the freezer for about 5 minutes. Remove and cut a vent in each one with a knife, brush lightly with milk and sprinkle with turbinado sugar. Bake at 375 on the middle rack for 35-40 minutes until golden brown. Transfer to a cooling rack.
  9. Let these cool completely before eating – the flavors come through better. Cover lightly and they will keep for two days. These are destined to be your new fall favorites!