Sun-Dried Strawberry Hand Pies

Name: Sun-Dried Strawberry Hand Pies
Yield: makes 20
Ingredients: All-purpose flour, for dusting; Hand Pie Dough (recipe follows); 2 cups sun-dried strawberries; 1 1/2 cups water; 1 vanilla bean, halved lengthwise; 2 teaspoons finely grated lemon zest plus 1 teaspoon fresh lemon juice; 1 cup chunky strawberry preserves; 1 large egg white, for egg wash; 1/4 cup sugar, for sprinkling; 3 cups all-purpose flour; 1/4 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt; 2 teaspoons finely grated lemon zest; 1/2 cup (1 stick) unsalted butter, room temperature; 1 cup sugar; 1 large egg; 3 ounces cream cheese, room temperature; 2 tablespoons low-fat buttermilk; 1 teaspoon pure vanilla extract; (makes enough for 20 hand pies)

January 24, 2012

Scrumptious yet easy to assemble, hand pies are baked in their own containers, so they travel well to picnics, bake sales, and potluck dinners. You don’t need a fork to eat one, or even a plate. Each is dainty enough to hold in your hand, and guaranteed to disappear in a few bites. But beyond the appeal of their size and portability lie the delicious components—in this case, a tender crust and tangy filling made from sun-dried strawberries and chunky preserves. You can also use fresh berries, if you prefer: Pair one tablespoon diced small strawberry, and one tablespoon of the jam for each pie; omit step 2.

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