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Dried Apricot, Fig and Cherry Hand Pies

Ingredients

  • 1 Recipe Pie Crust for double-crust pie see link
  • 2 cups Riesling or other sweet white wine
  • 1 cup water
  • 1 cup dried black Mission figs stemmed and chopped
  • 1 cup dried apricots halved and chopped
  • 1/2 cup dried tart cherries
  • 1/2 cup golden raisins
  • 1/4 cup sugar
  • 1 teaspoon ground ginger
  • 1 teaspoon vanilla extract
  • 2 Tablespoons fresh lemon juice
  • 1 egg
  • 1 Tablespoon milk
  • 1/2 cup sliced almonds optional

Instructions

  • Prepare pie crust dough, wrap in plastic, and chill until ready to use.
  • In a large pot, bring Riesling, water, dried fruit, sugar, ginger, vanilla extract and lemon juice to a boil and boil for 3 minutes. Reduce heat to low and simmer 2 minutes. Remove from heat and cool to room temperature.
  • Preheat oven to 350°. Roll out pie crust on a lightly floured surface to 1/8" thick. Cut dough into 4-inch rounds using a cookie cutter or glass. Arrange rounds on a parchment- or silicone mat-lined baking sheet. Spoon about 1.5 tablespoons fruit mixture onto each round. Gently fold dough in half and press edges to seal.
  • Whisk together egg and milk in a small bowl. Brush egg wash over each hand pie. Cut two or three small slices into the top of each pie to vent. Sprinkle with almonds. Bake for about 15 minutes, until golden.