Summer Fruit Hand Pies

By carvalhohm

Ingredients

• 3 cups chopped summer fruit, such as peeled and pitted peaches or nectarines, strawberries or pitted cherries
• 5 tablespoons sugar
• 1 1/2 tablespoons All-Purpose Baking Flour, plus more for dusting
• 2 tablespoons heavy cream
• 1/4 cup crushed Vanilla Wafers or Ginger Snaps
• 2 recipes prepared pie crust (or two rolled out 9-inch crusts)

Preparation

Step 1

Preheat oven to 375°. On floured surface, roll out dough until about 1/8-in thick. Cut into twelve (5-inch) circles, rerolling dough as needed. In medium bowl, toss together fruit, sugar and flour. (Do this just before filling pies; if done too far in advance, mixture can get too juicy. Use less or more sugar, as desired, depending on fruit's natural sweetness.)

Working one at a time, spoon some filling into center of circle of dough; brush edges with water. Fold over into half moon and crimp edges to seal. Brush top with heavy cream, sprinkle with cookie crumbs and bake on large, parchment-paper-lined baking sheet until golden brown, about 35 minutes.

Per serving: 220 calories