Apricot Hand Pies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">250g all-purpose flour</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">170g cold unsalted butter, cubed</li><li class="ingredients-single-item">60-75ml ice-cold water</li><li class="ingredients-single-item">1 tsp apple cider vinegar (helps tenderize the dough)</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">450g fresh apricots, pitted and diced (about 8-10 apricots)</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">2 tbsp cornstarch</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">1/4 tsp almond extract (optional)</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For assembly:</li><li class="ingredients-single-item">1 egg, beaten with 1 tbsp water (egg wash)</li><li class="ingredients-single-item">2 tbsp demerara sugar (or granulated sugar)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Food processor (optional, for making pastry)</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">10cm (4-inch) round cookie cutter or glass</li><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Fork (for crimping edges)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Prepare the pastry dough first as it needs time to chill. In a large bowl or food processor, combine the flour, sugar, and salt. Add the cold cubed butter and pulse or use your fingertips to work it in until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining (these butter pockets will create flaky layers during baking).</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Mix the ice water and apple cider vinegar together. Gradually drizzle it into the flour mixture, pulsing or stirring with a fork until the dough just begins to come together. You may not need all the water - stop adding when the dough holds together when squeezed. The dough should be somewhat shaggy, not smooth or wet.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and gather it together without overworking. Form into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days. Cold dough is crucial for achieving a flaky texture, as it prevents the butter from melting before baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare the filling. In a medium saucepan, combine the diced apricots, sugar, cornstarch, lemon juice, almond extract (if using), and salt. Cook over medium heat, stirring frequently, until the mixture begins to bubble and thicken, about 5-7 minutes. The cornstarch needs to reach boiling point to activate its thickening properties. Once thickened, remove from heat and let cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper. Remove the chilled dough from the refrigerator and let it sit for 5-10 minutes to slightly soften for easier rolling.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>On a lightly floured surface, roll the dough to about 3-4mm (1/8 inch) thickness. Using a 10cm (4-inch) round cutter or glass, cut out as many circles as possible. Gather scraps, re-roll once, and cut more circles. You should get about 16 circles for 8 hand pies.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Place 8 dough circles on the prepared baking sheet. Spoon about 1-1.5 tablespoons of the cooled apricot filling onto the center of each circle, leaving a 1cm border around the edges. Be careful not to overfill, as this can cause the filling to leak during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Brush the borders of each filled circle with egg wash. This acts as the "glue" that seals your pies. Place a second dough circle on top of each filled circle and press the edges together firmly. Use a fork to crimp the edges all around for a decorative finish and to ensure a good seal.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Cut a small vent in the top of each pie to allow steam to escape during baking (this prevents the filling from bursting through the sides). Brush the tops with egg wash for a golden finish, and sprinkle with demerara sugar for a delightful crunch and sparkle.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>If the pastry has warmed significantly during assembly, place the sheet of assembled pies in the refrigerator for 15 minutes to chill again. This final chilling step helps maintain those flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake in the preheated oven for 22-25 minutes, until the pies are golden brown and the filling is bubbling through the vents. If you notice the pies browning too quickly, loosely tent with aluminum foil.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the hand pies to cool on the baking sheet for 5 minutes before transferring to a wire rack. These pies are best enjoyed slightly warm, when the contrast between the crisp pastry and jammy filling is at its peak, but they'll keep in an airtight container for 2 days. If desired, warm them in a 150°C (300°F) oven for 5-7 minutes before serving to restore crispness.</li></ol>