Fig & Nectarine Hand Pies

I woke up Monday morning with the vague realization that the seasons had changed overnight.  Summer was slowing reclining to the past and Fall was beginning to peek it's head through the boughs of temporary retirement.  I know that it is only August and that Fall remains a month away, but there was something about that morning that hinted to me that Summer is coming to an end.  It was a cold rainy morning, dark, grey and full of moodiness. 

 It took all my willpower to not put on a big sweater and hibernate with a book all day, but as strongly as the new season is calling me, and as badly as I want to answer, I don't want to pass up these last precious moments of summertime.

So I put on a summer dress, and drove to the market to admire the produce, knowing well that Summer produce can always put me in a warm-weather mood.  The bins were nearly overflowing with fresh fruits as sweet as candy, but I passed them all by in order to grab several handfuls of the ripe, black figs that were just being unloaded.

As a child I never ate figs.  I am not even sure if I knew they were a fruit.  I think I thought they were just the filling of a cookie that I absolutely abhorred.  Lets not talk about it... 

But, when I was about 14 years old my parents went out to dinner, a very nice dinner, where they enjoyed figs in their salad.  Suddenly my mother was a fig-lover, and soon after, I adopted her enthusiasm.

Figs are faintly earthy.  But all their earthiness is balanced by a deep, brown-sugary sweetness that makes them entirely unique.  

When I bite into a fig I am always excited by the burst of pink that is revealed. 

As a carried my figs around the market I searched with eager eyes for something different.  I knew I wanted another fruit, a slightly sweeter one, to pair with my figs.  Nectarines were the obvious answer since, up until now, I have unintentionally ignored them all Summer.

The pairing was a celebrated success.  Well at least I was celebrating as I shoved these  tiny pies into my mouth for breakfast the next morning.

I had made hand pies several weeks ago with strawberries and cherries and they were SO incredibly good that I knew I would be making them again soon.  However, I wanted to try something a bit deeper and richer. 

This filling is sweet, but not cloyingly so.  The crust is buttery, and the hazelnuts and pistachios add an irresistible crunch that is going to have me putting nuts on all my hand pies from now on. 

The crust? Well, I fell in love with The Four & Twenty Blackbirds Pie Book 's recipe last Summer and it has been my one and only pie crust ever since.

Tiny pies, encapsulating the flavors of Summer in between two rounds of buttery goodness. 

Breathe it in.  This Summer has been good to me and I want to appreciate every last moment.  I hope you will do the same.

Sincerely, 

  Pedantic Foodie

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Fig & Nectarine Hand Pies 

makes 12 / crust recipe adapted from The Four & Twenty Blackbirds Pie Book

for the pie crust 

• 2 1/2 cups all-purpose flour 
• 1 teaspoon kosher salt
• 1 tablespoon granulated sugar
• 1 cup cold, unsalted butter (cut into 1/2-inch cubes)
• 1 cup cold water
• 1/4 cup  apple cider vinegar 
• 1 cup ice 

Sift to combine flour, salt, and sugar in a large bowl.  

Transfer the sifted flour mixture to the work bowl of your food processor.  Add cubed butter and pulse several times until the butter is worked in and in pea-sized pieces.  The mixture should be the texture of rough cornmeal.  

Combine water, vinegar, and ice in a small bowl.  Add the cold water mixture to the rough dough several tablespoons at a time, pulsing 1-2 times after each addition.  Add just enough liquid to bring the dough roughly together.  Divide the dough in half and form two discs.  Wrap each disc in plastic wrap and refrigerate for 1 hour. 

for the filling 

• 2 ripe nectarines, cut into cubes 
• 8 figs, sliced and quartered 
• 1/4 cup granulated sugar 
• 3 tablespoons cornstarch 

In a medium bowl whisk to combine sugar and cornstarch.  Add fruit and toss until the fruit is thoroughly coated in the cornstarch and sugar. 

assembly 

• egg wash (1 egg whisked with 1 teaspoon water)
• granulated sugar 
• chopped hazelnuts and pistachios 

Preheat oven to 400 degrees. 

Roll the first disc of pie crust out on a floured surface to about 1/8 inch in thickness.  Use a biscuit cutter to cut rounds out of the dough and lay them on a baking sheet lined with parchment.  Brush the edges of each round with egg wash.  Roll the second disc of crust out as before to form the tops of the pies. 

Place about 2 tablespoons of filling in the center of each round and top with a second round of pie crust, pressing lightly around the edges to seal each pie.  Use scissors or a sharp knife to snip a small hole in the top of each pie.  Brush the tops with egg wash and sprinkle with sugar and chopped nuts.  

Bake for 15-20 minutes or until the pies are deep golden brown.  Allow to cool for about 15 minutes before serving.  Enjoy! 

Raspberry Apple Hand Pies with Creme Anglaise

I have never gotten over the joy that comes with the arrival of a package.  Especially when that package contains a much awaited book, and especially if that book is the The Four & Twenty Blackbirds Pie Book. 

I’ve had my eye on this gorgeous book for several months.  I love the fact that this book is divided into seasons and each pie is photographed beautifully.  I simply love this book. 

The Four & Twenty Blackbirds Pie Book: Uncommon Recipes from the Celebrated Brooklyn Pie Shop

Hand pies are a favorite of mine and these are by far one of the best versions to ever come out of my oven.

Tart apples pair perfectly with sweet red raspberries and the pastry is flaky and buttery.  Turbinado sugar is like fairy dust for pies.  It makes them sweet and sparkly.  

If you happen to find pie-making a bit trepidatious hand pies are a good place to start.

They are tremendously forgiving and require little finesse.  They are also ridiculously adorable.

I love how pies always manage to feel like home.  

Creme anglaise is basically unfrozen ice cream and it is the perfect pairing to these pies.  You could absolutely leave it out, but why on earth would you want to?  

I feel like 2014 is going to be the summer of pie.  Get out your butter and let's get started.  

Sincerely, 

  Pedantic Foodie

Raspberry Apple Hand Pies with Creme Anglaise

makes 8 / recipe adapted from The Four & Twenty Blackbird Pie Book

for the crust 

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon kosher salt
• 1 1/2 teaspoons granulated sugar
• 1/2 cup cold, unsalted butter (cut into 1/2-inch cubes)
• 1/2 cup cold water
• 2 tablespoons apple cider vinegar 
• 1/2 cup ice 

Sift to combine flour, salt, and sugar in a large bowl.  

Toss the butter in the flour mixture and cut the butter in to the flour with a pastry cutter or the tips of your fingers; work quickly to break up the butter into pea-sized pieces.  

Combine water, vinegar, and ice in a small bowl.  Add the cold water mixture to the rough dough several tablespoons at a time, blending with a spatula.  Add just enough liquid to form a rough ball.  Form a disc with the dough and wrap in plastic wrap.  Refrigerate for 1 hour.  

pie filling and assembly 

• 1 large granny smith apple
• 1/2 cup red raspberries 
• 2 tablespoons fresh lemon juice 
• 1/2 cup granulated sugar, divided use
• 1/4 cup light brown sugar 
• 1 1/2 tablespoons all-purpose flour 
• 1/8 teaspoon ground cinnamon 
• pinch of freshly ground black pepper 
• 1 egg
• 1 teaspoon water 
• turbinado sugar 

Roll the refrigerated pie dough into a large circle, about 1/8-inch in thickness.  Use a 3-inch biscuit  cutter to cut rounds out of the dough.  Place rounds on a baking sheet lined with parchment paper.  

Peel and core the apple and slice very thinly.  Toss the apple slices with lemon juice and 2 tablespoons of the granulated sugar.  Allow the apples to set and soften for 20-30 minutes while you prepare the remaining components.  

In a small bowl toss raspberries with 2 tablespoons granulated sugar.  In a separate bowl whisk remaining 1/4 cup granulated sugar, brown sugar, flour, cinnamon and black pepper.  

Drain any excess liquid from the apples and toss with the flour mixture.  Whisk to combine water and egg to make an egg wash.  

To assemble the pies, brush the edges of half of the rounds of dough with egg wash.  In the middle of each of the bottom rounds arrange several apples slices and 2-3 raspberries.  Top each pie with the second dough round and seal the edges with the tines of a fork.  

Chill the assembled pies in the refrigerator for 15 minutes and preheat your oven to 400 degrees F.  

Brush the chilled pies with egg wash and sprinkle with turbinado sugar.  With sharp kitchen shears, cut an ‘X’ in the top of each pie to serve as a vent.  

Bake the pies for 30 minutes.  Allow to cool for 20 minutes before serving with creme anglaise.  Enjoy!  

for the creme anglaise 

• 1 cup whole milk, divided use 
• 2 egg yolks 
• 1/4 cup sugar 
• 1 teaspoon vanilla extract 

In a small saucepan combine 1/2 cup milk and sugar; place over medium-high heat.  In a separate bowl whisk to combine remaining milk, egg yolks, and vanilla. 

When the milk and sugar mixture is steaming and the sugar has dissolved, slowly drizzle 1/2 of the mixture into egg mixture; whisking constantly.  Pour the tempered egg mixture into the saucepan and return to heat. 

Bring the custard to a boil and boil for 2-3 minutes or until it has slightly thickened.  Allow to cool partially and serve warm over hand pies. 

Rainer Cherry Hand Pies

You could make a cherry pie...

This is the suggestion that I am given whenever the idea of dessert is brought up in my family.  It is the obvious reply to any question.  

What should we make for Thanksgiving?  “You could make a cherry pie.”  What do you want for Father’s Day?  “You could make a cherry pie.”  What’s the best way to celebrate the Fourth of July?  “You could make a cherry pie.”  

The suggester?  Well, that would be my father.

My father is not an overly enthusiastic fan of desserts, but cherry pie never ceases to hold his admiration.

Unfortunately for him, the cherry season is brief, making the pie season equally transient.  So we try to enjoy it to it’s fullest potential.

Cherry hand pies.  This is what I made for my father.  

Hand pies are simple.  Unadorned flavors, homey appearances and a long-loved concept.

Make a pie for someone you love this weekend.  Oh, and you should eat some too.  

Sincerely, 

 Pedantic Foodie

Rainer Cherry Hand Pies 

makes 8 pies 

for the crust

• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar (plus extra for dusting)
• 1/2 cup cold unsalted butter (cut into cubes)
• 1/4 teaspoon kosher salt
• 2 tablespoons heavy whipping cream 
• 1 egg 

for the filling 

• 2/3 cup granulated sugar
• 1 lb rainer cherries 
• 1 tablespoon lemon juice
• 1 teaspoon ground ginger  

Preheat oven to 375 degrees. 

In the work bowl of your food processor pulse to combine flour, sugar, and salt.  Add butter cubes and pulse several times until butter is in pea-sized pieces.  Add just enough whipping cream to form a rough dough.  Turn out onto a floured surface and form a disc.  Wrap in plastic and refrigerate for about 30 minutes or until just firm.  

Remove stems and pits from cherries and slice in half.  Toss pitted cherries with sugar, lemon juice and ground ginger and place in a small saucepan over medium heat.  Stir often until sugar has dissolved, then cook for 5 minutes.  Remove from heat.  

In a small bowl whisk egg with a teaspoon of water to form an egg wash.  

Turn the refrigerated disc of pie dough out onto a floured surface and roll into a square, about 1/8 inch thick.  Cut 4 x 5 inch rectangles.  

Place about 1.5-2 tablespoons cooked cherries in the middle of the dough rectangle.  Brush edges with beaten egg and fold over.  Use the tines of a fork to seal the edges and brush entire pie with egg and dust with sugar.  Place on a baking sheet lined with parchment and bake for about 15 minutes.  Enjoy!