Jam Filled Hand Pies

Every summer we make jars of low sugar jams using Pomona’s Pectin. One box makes up to 4 batches of jam. Depending on the day, we either freeze the jam or water bath can it. Pomona’s is the only pectin I found that requires very little sugar. You can use honey, raw sugar, or white sugar to sweeten your fruit.

These hand-pies are a treat any time of the year and are really simple to make with any pie crust you have on hand. Use store bought or make your own with the recipe below.

Homemade Pie Dough

3 cups flour

1 teaspoon salt

1 1/4 cup butter or lard

1/3 cup cold water

1 Tablespoon sugar

1 Tablespoon vinegar

Mix flour and salt. Cut in lard or butter. Combine remaining ingredients and stir into flour mixture. Let chill for an hour. You can freeze half of this dough for later use. Roll on a floured surface. Using a soup bowl or something with a large diameter, cut out circles for your hand pies. Fill one side with one - two tablespoons of jam making sure not to overfill the pies.

Whisk together one egg. Use your finger or a small pastry brush to apply egg to the outer rim of the dough. This will act as glue to seal the pies. Fold the dough over the jam and press closed with your finger and then a fork making sure all seams are tightly sealed.

Apply egg wash over the top with a pastry brush. Bake at 425 for 15-20 minutes until golden brown.

While the pies are baking mix up a glaze for the top.

Honey Glaze

1/2 cup Powdered Sugar

3 Tablespoons Honey

1/2 tsp Cinnamon, lemon zest, or orange zest depending on the flavor of jam you are using.

1 tbsp Milk or heavy cream

In a medium sauce pan, mix these ingredients together on low to medium heat until combined. Drizzle over the hand pies right out of the oven. Dust with powdered sugar. Serve warm with vanilla ice cream or a cold glass of milk.