Apricot Hand Pies•
Posted on November 15 2021
Don't be surprised if you find yourself craving these Apricot Hand Pies all season long! Our classic, subtly sweet Viennese Almond Paste flavors the frangipane filling and ornate, hand cut shapes of dough decorate the top for an enchantingly sweet take on a fall favorite.
Apricot Hand Pies
These Apricot Hand Pies are the perfect sophisticated upgrade to a typical seasonal pastry! Filled with a subtly sweet Viennese Almond frangipane and juicy apricots, these single serving sweets will add a festive flair to your fall dessert table.
4.4 oz (125g) Almond Flour
4.4 oz (125g) Granulated Sugar
4 oz (115g) Unsalted butter, soft room temperature
0.88 oz (25g) Dreidoppel Viennese Almond Paste
*Note: If another flavor is desired, swap out Viennese Almond for another Dreidoppel paste of your choice. Check recommended dosage shown on jar; or use more for stronger flavor.
Yield: Several hand pies.
11 oz (325g) All purpose flour
1 tsp (5g) Salt
¼ tsp. (1.3g) Baking powder
1 Tbsp. (12g) Granulated Sugar
8 oz (230g) Very cold butter cut in ½ inch cubes
2-3 oz (75-110g) Ice cold water
Dreidoppel Flavored Frangipane
All Butter Flaky Pie Crust
Place almond flour and granulated sugar in a food processor bowl. Pulse a couple of times to combine.
Add in butter pieces; pulse to combine.
Add egg and process some more until creamy.
Lastly, add Viennese Almond paste (or paste of your choice) and process until fully combined.
Transfer to a container with a lid; refrigerate for up to 6 weeks or freeze for future use. Use as desired in tarts and pies.
Note: Bake your tart or pie at 350˚F until golden brown.
All Butter Flaky Pie Crust
Place flour, salt, baking powder and granulated sugar in a food processor bowl. Pulse a couple of times to combine ingredients.
Add butter cubes and pulse 3 to 5 times until flour mixture and butter looks crumbly without large clumps of butter.
Add 2 oz of ice cold water and process until it comes together. If dough falls apart, add last 1 oz of water until dough comes together.
Remove dough from bowl and split in half.
Wrap each half in plastic wrap, using the wrap to bring the dough together to form a disc. Refrigerate for at least an hour and use within 2 days. *Dough can be made way ahead of time, stored in the freezer, slow thawed in the refrigerator and allow to sit at room temp for 10 minutes until the dough is manageable enough to roll out with a rolling pin.
Assembling the Hand Pies
Place dough in between two sheets of parchment paper and roll dough to about ⅛ inch thickness. Rolling in between sheets of parchment paper allows you to roll the pie dough without dusting your work surface and rolling pin with flour, therefore achieving tender, flaky crust and it's less messy!
Cut rectangular pieces 4.75" x 3.25" and cut variety of fall leaves (use leaf cookie cutters that also leave a leaf veining imprint on the dough).
Take 1 rectangular piece, slightly spread half ounce of Dreidoppel Viennese Almond Frangipane.
Place 2 apricot half halves on top of frangipane
Brush all edges of pie with egg wash (whisk 1 egg with 1 tsp water)
Place another rectangular pie dough piece on top of the apricot pie.
Using a fork, press down all the edges to seal the frangipane and apricots into the pie.
Brush the top crust with egg wash and arrange fall leaves in a decorative pattern and brush leaves with egg wash also. Sprinkle granulated sugar.
Place hand pies on a sheet pan lined with parchment paper or silpat liner.
Place pies in the refrigerator until pie dough feels cold and firm; this step will help keep the integrity of your pie dough design. If you skip this step, the pie dough will spread, and it won't look as pretty.
Before placing the pie in preheated oven, cut a couple of slits on each pie using a sharp paring knife.
Bake at 350˚F for 20 to 25 minutes until golden brown. Check after 15 minutes and turn pan around to achieve even baking.