Q1: What is the absolute, number one secret to a hand pie that doesn't leak its filling in the oven?

The two most important secrets are a good seal and a steam vent . By brushing the edges with an egg wash and firmly crimping them, you are creating a strong seal. Cutting a small slit in the top of the pie is the crucial step that allows the steam to escape, which prevents the filling from bursting through the seams.

Q2: Can I make these hand pies ahead of time for a party?

Yes, these are a perfect make-ahead cookie! The best method is to freeze the unbaked, fully assembled hand pies . You can place them on a baking sheet and freeze until solid, and then transfer them to a freezer-safe bag. You can then bake them directly from frozen, just be sure to add a few extra minutes to the total baking time.

Q3: What is meringue powder, and do I really need it for royal icing?

Meringue powder is a fine, white powder made from dried egg whites. It is the modern, secret weapon for a perfect royal icing because it is completely shelf-stable, easy to use, and eliminates any food safety concerns associated with using raw egg whites. It is the key to an icing that will whip up to a beautiful, stiff consistency and will dry to a hard, matte finish.

Q4: Can I make these with a different kind of filling?

Of course! This fun technique would also be fantastic with about a tablespoon of your favorite canned or homemade apple pie filling, a simple brown sugar and cinnamon mixture, or even a smear of Nutella® .

Q5: Can I make these in an air fryer?

Yes, an air fryer is a fantastic way to make these! Simply preheat your air fryer to 350°F (175°C) . Place the assembled hand pies in a single layer in your air fryer basket. You will likely need to work in batches. Cook for about 8-10 minutes , until the crust is a deep golden brown and crispy.

Mitten Hand Pies (A Fun Holiday Recipe!)

Cherry Mitten Hand Pies (A Fun Holiday Recipe!)

A festive and fun recipe for ‘Cherry Mitten Hand Pies,’ perfect for a winter holiday treat. This from-scratch dessert uses refrigerated pie crusts as a convenient shortcut. The crust is cut into mitten shapes and filled with a simple, homemade cherry pie filling. After baking until golden, the cooled hand pies are elaborately decorated with light blue and white royal icing to create a detailed winter mitten design, complete with snowflake sprinkles and a fluffy cuff.

Author: Evelyn

Ingredients

For the Filling:
One 10-ounce bag frozen cherries, thawed and chopped
1/3 cup granulated sugar
1/4 teaspoon ground cinnamon
Pinch of kosher salt
1 tablespoon cornstarch
1 tablespoon freshly squeezed lemon juice
For the Crust:
All-purpose flour, for dusting
One 14- to 16-ounce box refrigerated pie crusts (2 crusts)
1 large egg
For the Royal Icing and Decoration:
1 pound confectioners’ sugar
5 tablespoons meringue powder
Blue gel food coloring
White snowflake sprinkles

Instructions

Make the Filling: Preheat the oven to 400°F. Line two baking sheets with parchment paper. In a medium saucepan, bring the cherries, granulated sugar, cinnamon, and salt to a simmer. Cook for about 10 minutes until the liquid begins to thicken. Stir in a slurry of the cornstarch and 1 tablespoon of water and cook for 1-2 more minutes until thickened. Transfer to a bowl, stir in the lemon juice, and let it cool completely.
Prepare the Crust: On a floured surface, unroll both pie crusts. Use a 4-inch mitten-shaped cutter to cut out 16 to 20 mitten shapes, rerolling the dough once.
Assemble and Bake: Arrange half of the mittens on the prepared baking sheets. Beat the egg with 1 tablespoon of water to make an egg wash. Brush the edges of the mittens with the egg wash. Spoon 1 to 2 tablespoons of the cooled filling in the center of each.
Cover each with a second mitten shape, pressing the edges to seal. Brush the tops with the egg wash and cut a small slit in each to let steam escape.
Bake for 10 to 12 minutes, until the crust is golden and crisp. Let the pies cool completely on a wire rack.
Make the Icing and Decorate: Beat the confectioners’ sugar, meringue powder, and 6 tablespoons of water with an electric mixer until stiff, glossy peaks form. Color about two-thirds of the icing light blue.
Transfer the blue icing and the white icing to separate piping bags. Pipe a blue border around the ‘hand’ part of the mitten, then fill it in (‘flood’) with more blue icing. Sprinkle with snowflake sprinkles.
Use the white icing to pipe a fluffy ‘cuff’ and decorative ‘stitching’ details. Let the icing harden for about 1 hour before serving.

Notes

Special Equipment: The recipe requires a 4-inch mitten-shaped cookie cutter and several pastry bags with various tips for decorating.
This is a multi-step project that requires the cherry filling and the hand pies to cool completely before decorating with the royal icing.
Using refrigerated pie crust is a key time-saving shortcut.
The royal icing uses meringue powder, which allows it to dry hard and is a safe alternative to raw egg whites.

Find it online: https://cookupjoy.com/mitten-hand-pies/