Mini Apricot Hand Pies
Mini Apricot Hand Pies
Ingredients:
4 0.75 oz. Traina® Home Grown fruitons™ Julienne Apricots
1/4 cup granulated sugar plus 1 tablespoon, separated
1/8 teaspoon ground cinnamon
dash salt
1 15 oz. package refrigerator pie crust
1 large egg
Directions:
Preheat oven to 425°F. Remove pie crust from refrigerator and allow to warm slightly, enough to easily unroll dough.
Place fruitons® in a small sauce pan and cover completely with water. Over medium heat, bring water to a boil and cook for 10 minutes. Drain all but 2 tablespoons of liquid.
Return the saucepan to medium heat and add 1/4 cup sugar, cinnamon, and salt. Stir to combine and simmer for 2 minutes more. Remove from heat and allow to cool.
Meanwhile, unroll pie crust onto a lightly floured work surface. Using a small rimmed glass, about 2 1/2” to 2 3/4”, cut 24 circles out of the dough.
Place a heaping teaspoon of apricot mixture into the center of 12 rounds. Make an egg wash by whisking together the egg and 1 tablespoon of water. Brush the edges of the rounds with egg wash, then place one round on top of a round with filling. Press to seal or crimp with a fork. Repeat until 12 mini hand pies are made.
Place mini hand pies on a parchment lined baking sheet. Brush tops with remaining egg wash and sprinkle the remaining 1 tablespoon sugar over the tops of the pies.
Bake for 18-20 minutes or until pies become golden brown on the top and bottom. Cool on a wire rack before serving.
Serves 12.
