We have a terrible weakness for pie. And these personal little pastry pockets
featured in the most recent issue of Fine Cooking certainly aren’t helping our efforts at self-control. Between ogling pictures of flaky crusts and bubbly filling, we did manage to pick up a few good pastry pointers from this article!These recipes really step outside the box in terms of flavor combinations and seasonings. The Rustic Fig and Raspberry Mini Crostatas seasoned with minced thyme reminded us how good fresh herbs can be when paired with fruit. And we love the wholly unexpected and intriguing addition of hot pepper jelly to the Fried Peach Pies!
The crust is also key, especially when it has to be firm enough to hold in your hand while still tender enough to taste delicious. A squeeze of acid, like lemon juice, in the pie dough will keep pastry from becoming too tough. A handful of graham cracker crumbs in the center of the dough also helps to absorb fruit juices and keep the crust crispy. So smart!
You can read the full article and get the recipes for all the hand pies on the Fine Cooking website or pick up a copy of the August/September 2010 issue on newsstands:
• A Pie in Hand by Karen Barker
• Rustic Fig and Raspberry Mini Crostatas
• Blackberry Apple Turnovers
• Sweet and Spicy Fried Peach Pies
• Brandied Apricot and Almond Slab Pie
Related: Pie Birds (aka Pie Funnels)
(Images: Alexandra Grablewski/Fine Cooking)