Last week I spent a few days at my sister’s new house to hang out with her and my niece Anabelle. On Monday afternoon we got a dose of early April showers, so we baked these tasty hand pies to warm us up. This recipe is a cinch and was something even my three-year-old niece could help with. Right after they were done we pulled them out of the oven and let them cool for just a bit. Then we made cups of tea and devoured them while they were still warm and gooey. I want to make more right this minute. Let’s get started…
Check out the Strawberry Basil & Lemon Basil Hand Pies recipe after the jump.
Strawberry Basil & Lemon Basil Hand Pies
Refer to Homemade Pop Tarts for dough recipe. I doubled the recipe to make 14 hand pies.
Ingredients for Strawberry Filling
1 1/2 cups strawberries
2 tbsp granulated sugar
1 tbsp cornstarch
1 tbsp basil
Ingredients for Lemon Filling
3/4 cups sugar
1/2 cup lemon juice
1/2 tbsp lemon zest
4 tbsp butter cut into cubes
pinch of salt
4 egg yolks
Next, fill a saucepan about 1/4 of the way up with water. You will set the ramekin inside so you don’t want the water to overflow inside the ramekin. Boil water and bring it down to a simmer. Place the ramekin of ingredients inside the saucepan. Continue to stir the mixture constantly with a wooden spoon until it starts to thicken. You will be able to smell the eggs cooking, but make sure the heat is low enough so you don’t find yourself with scrambled eggs. Remove the mixture and add in your cubes of butter slowly, while mixing it all together. Add a pinch of salt and basil.
Baking the Hand Pies:
Preheat oven to 350 degrees. Take a little more than 1/4 of the dough and set aside. Take the larger piece of dough and roll it out to be about 1/4 inch thick. We used a mason jar lid to make our circles.
Brush egg on top of each pie and on the edges to seal them closed. Poke holes with a fork or knife to let out steam when it is cooking. Bake for 30-35 minutes, or until golden brown. Let cool, sprinkle with powdered sugar, and enjoy!