Last week, while the Blue D. was enjoying a spinach-and-artichoke take on my Spinach and Feta hand pies, he commented, “This crust would be great with a fruit filling…” That little suggestion matched an idea I’d been mulling over: soft, hand-held fruit pies baked in a tender cinnamon crust.
Apple pie in the fall is essential. For the apple filling, peel and dice the apples, then sauté them briefly in butter. Add sugar, cinnamon and lemon juice to brighten the flavor.
Add a little water and thicken the mixture with a cornstarch slurry.
Let the filling simmer and thicken for about ten more minutes, until the apples are tender.
Pour the filling into a shallow pan and cool to room temperature, then chill for at least an hour. A slightly set filling is much easier to spoon onto the dough.
We love peach pie too, so I made peach filling as well. I used frozen peaches, thawed and diced. Frozen fruit can release extra liquid as it thaws, so I started by melting butter in the pot, added the peaches with their juices, sugar, cinnamon and lemon juice, then simmered briefly.
Once the mixture reached a low boil, I thickened it with a cornstarch slurry and simmered just until the peaches were soft and the liquid had reduced.
The aromas of cinnamon, apples and peaches filled the kitchen. I chilled the peach filling before assembling the pies so it would be easier to handle.
For the crust, mix a quick cinnamon dough using light sour cream or nonfat Greek yogurt combined with applesauce for a lower-fat option. Cover and let it rest on the counter while the filling chills.
Divide the dough into eight portions and roll each into a 6½–7-inch circle. Spoon one-eighth of the chilled filling into the center of each circle.
Work quickly: lift two opposite edges up like a taco and pinch the ends together to keep the filling from oozing out. Continue sealing the edges so the pastry resembles a large potsticker.
Set each pie on a greased baking sheet with a flat side down and gently round the edges. Press the fork tines around the seam to reinforce the seal, then pierce the top a few times to vent.
Brush the tops with melted butter and sprinkle a little sugar if you like. Bake at 400°F for about 30 minutes, until the crust is cooked through. If you prefer a darker top, place the pies under the broiler for 30–40 seconds—watch them closely to avoid burning.
Remove the pies from the oven and cool on a rack. The filling will be very hot, so let them rest before serving.
The sour cream crust yields a tender, slightly richer pastry, while the Greek yogurt-and-applesauce version produces a lighter, bread-like crust—think warm cinnamon apples wrapped in soft cinnamon bread.
If you want to add a sweet finish, simple vanilla frosting is perfect for the cinnamon notes. Blend powdered sugar with melted butter, hot water and vanilla, then pipe or drizzle it over cooled pies.
Plain, Striped, and Frosted Soft Fruit Pies
I enjoy them plain as well—no frosting needed. These hand pies also freeze exceptionally well: wrap each pie individually in foil, place them in a zip-top bag, then freeze. To reheat, unwrap and microwave for 1½–2 minutes for a warm, soft fruit pie.
If you reheat a frosted pie, the frosting will melt and make the surface wet, so it’s best to frost pies just before serving—or freeze them unfrosted and add frosting after reheating.
I fell for the peach version—warm, buttery peaches in a cinnamon-scented crust. Blue D., this one’s for you.
- DOUGH FOR THE CRUST:
- 2-1/4 c. unbleached flour
- 1/2 c. whole wheat flour
- 1/4 c. sugar
- 1-1/2 T. baking powder
- 1 tsp. sea salt
- 2 tsp. cinnamon
- 1/4 c. melted butter
- 1-1/2 c. light sour cream or 1 c. nonfat Greek yogurt mixed w/1/2 c. applesauce
- APPLE FILLING:
- 6 c. peeled, diced (1/2″) apples (approx. 2# before peeling and coring)
- 2 T. butter
- 1/2 c. sugar
- 1/2 tsp. cinnamon
- 2 T. lemon juice
- 2 c. water mixed w/1 T. + 2 tsp. cornstarch
- TOPPING:
- 1 T. butter, melted
- 2 tsp. sugar
- FROSTING (optional):
- 1 c. powdered sugar
- 2 T. butter, melted
- 1 T. hot water
- 1/2 tsp. vanilla
- For the filling: Melt butter in a nonstick skillet over medium-high heat. Add apples and cook until they are halfway tender, about 10 minutes. Stir in cinnamon, sugar and lemon juice. Add the cornstarch mixed with water, then cook uncovered another 10–13 minutes, stirring occasionally, until the apples are tender and the filling has thickened.
- Pour the filling into a shallow pan and cool to room temperature. Chill for at least an hour.
- For the dough: Whisk together flours, salt, baking powder, sugar and cinnamon in a bowl. Drizzle in melted butter, then add sour cream (or yogurt/applesauce mixture) and mix until a smooth dough forms. Cover and let sit at room temperature until filling is ready.
- To assemble: Divide the dough into 8 wedges. On a floured surface, roll each piece into a 6½–7″ circle.
- Spoon 1/8 of the filling into the center of each circle. Lift two opposite edges up like a taco and pinch the ends together quickly to prevent oozing. Pinch the remaining edges to seal, forming a potsticker-like shape.
- Place pies on a greased baking sheet, lay each on a flat side and shape the edges. Press with a fork to reinforce the seal, prick the top a few times, brush with melted butter and sprinkle with about 1/4 tsp. sugar.
- Bake at 400°F for about 30 minutes, until the crust is cooked through. For a darker top, broil 30–40 seconds while watching carefully. Cool on a rack before serving.
- Peach variation: Use 2 lbs. thawed sliced peaches (dice and include juices), 2 T. butter, 1/2 c. sugar, 1/2 tsp. cinnamon, 2 T. lemon juice and 1/3 c. water mixed with 1 T. + 2 tsp. cornstarch. Follow the same cooking and assembly steps.
- Optional frosting: Mix powdered sugar, melted butter, hot water and vanilla. Frost cooled pies or pipe frosting on top just before serving.
Shared on Tea Rose Home.