sandy

July 11, 2018 at 1:59pm

PJ - Since this was posted I have made these hand pies several times. This was such a helpful post I couldn't resist trying the new techniques you described. Also it has been so hot in PA that staying in and experimenting in the kitchen is nicer than being outside. I do have a suggestion about the top leakage. I have not had a problem with leakage at all. After I cut the squares, I give a few more light rolls of the rolling pin to just the tops. It makes them a little bigger than the bottoms so I can mound the filling without pushing it through the vents when I put the tops on. Also, because the filling is cooked, I only need to allow for a little steam. I make three smallish cuts very near the center of the top crust, high up on the filling mound. I use the egg wash to seal the edges. My family is all about the filling, so I am making my pies 5x5 square. That also lets me room for more filling. I am now trying Kye's suggestions for freezing the pies. How great is that for make ahead wonderful dessert.
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