Sliced almonds and cinnamon bring a subtle nuttiness and heat to balance out the concentrated sweetness of the dried apricot filling in these fruity hand pies. For more hand pie recipes, get our Pies & Tarts Special Issue!
Apricot-Almond Hand Pies
Makes about 14
Ingredients
- 2½ cups (313 grams) all-purpose flour
- 1 tablespoon (2 grams) fresh thyme leaves
- 2 teaspoons (6 grams) kosher salt
- 1 teaspoon (4 grams) granulated sugar
- 1 cup (227 grams) cold unsalted butter, cubed
- 1 teaspoon (4 grams) almond extract
- 4 to 8 tablespoons (60 to 120 grams) ice water
- Apricot-Almond Filling (recipe below)
- 1 large egg (50 grams)
- 1 tablespoon (15 grams) water
- ¼ cup (28 grams) sliced almonds
Instructions
- In the work bowl of a food processor, place flour, thyme, salt, and sugar; process until combined. Add cold butter, and pulse until mixture is crumbly. Add almond extract, pulsing until combined. With processor running, add ice water, 1 tablespoon (15 grams) at a time, pulsing just until dough comes together. Turn out dough onto a lightly floured surface. Divide dough in half, and shape each half into a disk. Wrap in plastic wrap, and refrigerate for at least 2 hours.
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll dough to ¼-inch thickness; cut dough into 4-inch squares. Place 1 tablespoon Apricot-Almond Filling in center of each square. Brush edges of dough with water. Fold dough over filling, creating triangles, and crimp edges with a fork. Cut vents in top of dough to release steam.
- In a small bowl, whisk together egg and 1 tablespoon (15 grams) water. Brush tops with egg wash, and sprinkle with almonds.
- Bake until golden brown, about 30 minutes; serve warm.
Apricot-Almond Filling
Makes about 1¼ cups
Ingredients
- 6 ounces (170 grams) dried apricots
- ⅓ cup (67 grams) granulated sugar
- 1 tablespoon (14 grams) unsalted butter, cubed
- ¼ teaspoon ground cinnamon
- ½ cup (57 grams) sliced almonds
Instructions
- In a small saucepan, bring apricots and water to cover by 1 inch to a boil over high heat. Reduce heat to low; cook until apricots are softened, about 20 minutes. Drain apricots, reserving 2 tablespoons (30 grams) cooking liquid.
- In the work bowl of a food processor, place warm apricots, reserved 2 tablespoons (30 grams) cooking liquid, sugar, butter, and cinnamon; pulse until mixture has the texture of jam. Stir in almonds; let cool completely.
