Roasted Strawberry Hand Pies

When chef Lisa Donovan of Nashville, Tennessee was forming her strawberry filling recipe, she had one particular taste in mind: the sweet strawberry flavor of a spoonful of Smucker’s jam. Slow roasting the berries in sugar yielded the strawberry essence she was searching for. This recipe uses Lisa’s Hand Pie Dough

Roasted Strawberry Hand Pies
Makes 15
  • Hand Pie Dough, rested and chilled
  • 1 large egg (50 grams)
  • 1 tablespoon (15 grams) water
  • Roasted Strawberry Filling, chilled (recipe follows)
  • Garnish: coarse sugar
  1. Divide Pie Dough in half, and roll each half to ⅛-inch thickness. Using a 4½-inch round cutter, cut dough, rerolling scraps once. Place rounds between sheets of parchment paper, and refrigerate for 5 to 7 minutes.
  2. Line a baking sheet with parchment paper.
  3. In a small bowl, whisk together egg and 1 tablespoon (15 grams) water. Brush edges of dough with egg wash. Place 1½ tablespoons Roasted Strawberry Filling in center of each round. Fold dough over filling, and press edges to seal. Trim edges with a fluted pastry cutter. Place on prepared pan, and freeze.
  4. Preheat oven to 450°F (230°C).
  5. Brush frozen hand pies with egg wash, and garnish with coarse sugar, if desired. Make small vents in top of dough to release steam.
  6. Bake until golden brown, 15 to 18 minutes; serve warm.

Roasted Strawberry Filling
Makes about 2½ cups
  • 12 cups (2,040 grams) fresh strawberries, roughly chopped
  • 1 cup (200 grams) granulated sugar, divided
  • 1 tablespoon (2 grams) lemon zest
  • 3 tablespoons (45 grams) fresh lemon juice
  • ⅛ teaspoon kosher salt
  1. Preheat oven to 425°F (220°C).
  2. In a large shallow baking dish (preferably metal as it will help caramelize the fruit slightly), toss together strawberries, ½ cup (100 grams) sugar, lemon zest and juice, and salt.
  3. Roast strawberries for 10 to 15 minutes before stirring. Taste and assess the amount of liquid released and begin to determine natural sweetness and pectin release. Add remaining sugar in ¼-cup (50-gram) increments until flavor is correct, roasting between each addition. Continue to cook and stir fruit until it jams slightly, 30 to 40 minutes. (It will thicken as it cools.) Refrigerate before using.



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