Hostess Fruit Pie Copycat Recipes

HAND PIES

Steps:

• 1. Preheat oven to 375 degrees.
• 2. If you have a food processor, pulse the cold butter, flour and salt until crumbly. You can use a pastry cutter or fork if you don't have a food processor.
• 3. Add ice water 1 tablespoon at a time until the dough starts to come together. I find, depending on the weather, it takes at least 2 and up to 4 tablespoons.
• 4. On a well-floured surface, roll the dough out to about 1/4 inch thick and cut into 5" or 6" circles. I used the rim of a bowl about 5" across to cut out mine.
• 5. Dip your finger in water and run around the entire outside edge of the dough and place 1 tablespoon of your favorite jam in the middle. I found that a thicker jam works best. Runny jam will leak out when it bakes.
• 6. Fold circle over and seal with the tines of a fork all along the half circle. Prick the fork twice in the top of pie and lay on a cookie sheet that has been lined with parchment and sprayed with a baking spray like Pam.
• 7. Once you have a full sheet (about 8 pies), brush each pie with milk (or you could use an egg wash) and sprinkle with a little crystal sugar. Bake for about 15 minutes at 375 degrees and then rotate the pies one full turn and switch racks as you do. Bake another 10-15 minutes until golden brown.
• 8. Remove to rack to cool. I then put them in individual sandwich bags and the individually bagged pies into a gallon bag and store them in the freezer to keep them fresh. I made a baker's dozen with this recipe.

HAND-HELD APPLE PIES

Steps:

• In a large bowl, beat cream cheese and butter until smooth. Combine flour and salt; gradually add to butter mixture until well blended. Divide dough in half. Shape each into a ball, then flatten into a disk. Wrap in plastic and refrigerate for 1 hour., Combine the sugar, cinnamon and allspice; set aside. Divide each portion of dough into 12 balls. On a lightly floured surface, roll each ball into a 4-in. circle. Place a tablespoonful of chopped apples on one side. Sprinkle with 1/2 teaspoon sugar mixture; dot with 1/4 teaspoon butter., In a small bowl, whisk egg yolk and water. Brush edges of pastry with egg wash; fold pastry over filling and seal edges well with a fork. Place 2 in. apart on ungreased baking sheets. Brush remaining egg wash over tops. Cut slits in pastry. Sprinkle with coarse sugar and cinnamon-sugar., Bake at 425° for 11-14 minutes or until golden brown. Remove to wire racks to cool.