6cupsall purpose flour (may use gluten free flour)(see notes below for gluten free)
2teaspoonssalt
1/3cuppure cane sugar
1/2teaspoonbaking powder
3cupsvegetable shortening or butter(or 1-1/2 cups of each)
1-1/2cupsvery cold water
1eggplus 2 tablespoons water, beaten (for attaching toppers to bottoms)
Berry Filling
4cupsfresh or frozen berries
3/4cupsugar
1tablespoonlemon juice or orange juice, or combination
3tablespoonsClear-Jelcornstarch or tapioca starch + 2 tablespoons water
1tablespoonbutter(optional)
Apple Cinnamon Filling
4cupschopped apples, 1/2-inch cubes or smaller(peeled and cored)
3/4cupsugar
1-1/2teaspooncinnamon
2tablespoonsClear-Jelcornstarch or tapioca starch + 1 tablespoon water
1tablespoonbutter(optional)
Instructions
Pie Dough/Crust
In a very large bowl, stir all dry ingredients together.
Add the shortening/butter and cut in with a large serving fork until very crumbly into pea-sized pieces.
Add the cold water all at once and mix just until forms a ball (do not kneed or over mix). Set aside.
Berry Filling (Day before hand pies)
Place berries (fresh or frozen) in a sauce pan on stove top over medium-high heat.
Bring berries to a simmer and reduce heat to medium and let simmer about 15 minutes. The berries will fall apart a bit, if you want some "whole" pieces, toss in a handful of frozen berries when done cooking.
In a small bowl, stir the cornstarch and water together to make a smooth slurry and pour slowly into simmering berries while stirring. The berry mixture will thicken quickly (about 1 to 2 minutes). Remove from heat and let cool, store in refrigerator if not using until next day.
Apple Cinnamon Filling
Place peeled, cored, chopped apples into sauce pan. Add sugar and cinnamon.
Place sauce pan over medium-high heat, bring to a simmer, stirring occasionally.
Simmer for 15 to 20 minutes.
In a small bowl, stir the cornstarch and water together to make a smooth slurry and pour slowly into simmering apples. Cook and stir for 1 to 2 minutes until thickened. Remove from heat and let cool, store in refrigerator if not using until next day.
Pie Dough Prep
Divide dough in half (for toppers and bottoms).
With the one-half of dough, roll out to 1/4-inch thick. Using a 4-inch round cookie cutter, cut 14 rounds for bottoms, set aside on parchment line baking sheets. Set aside.
Colored Strips: With remaining dough, roll out two 12 x 8 rectangles and use pizza cutter to cut into long 1/4-inch strips. Set aside in 6 groups on parchment lined baking sheet (for the 6 different colors).
Paint each set of strips the color of choice, making sure to get the sides. Place in refrigerator for 20 minutes.
Weave strips into lattice. Place in freezer for 5 to 10 minutes for easier cutting. Cut lattice weave with the same round cookie cutter. Place in fridge until assembling.
Painted Rainbow: Roll out dough to 1/8 to 1/4 inch thick, cut into 4-inch rounds and paint with colors after assembling hand pie (see below).
Food Dye Mix
In 6 small bowl/custard cups, add 3 tablespoons milk and a few drops of gel food color. Start light and add more as needed, stirring thoroughly in between. It is much easier to darken than lighten. Set aside for assembly.
Assembly - Rainbow Hand Pies
Preheat oven to 375 F.
Place 6 cut round bottoms onto parchment lined baking sheet. Brush beaten egg/water around each edge. Scoop about 2 tablespoons of fruit filling of choice.
If placing lattice on top, use a metal spatula/flipper to place on top and use fingers to gently press edges down to seal.
If placing colored strips, use the cookie cutter to cut excess off, you may need a sharp knife to keep shape; use fingers to gently press edges down to seal.
If painting on rainbow, place on tops, cut vents on sides, press to seal edges with finger and paint with abandon!
Bake 25 minutes at 375 F. Cool on wire rack and serve. Store extra in fridge. To recrisp in a day or two, place in oven 300 for 10 minutes.
Notes
If cutting gluten free into strips, they will need to be frozen. Roll out dough, cut strips, freeze for 15 minutes. Separate strips onto parchment lined baking sheet, carefully, with a spatula. Paint on colors and place back in freezer. Weaving is fairly difficult with breakage for gluten free.Place colored strips over filling in a frozen state, letting "thaw" about 5 minutes and gently press down to seal and flatten slightly in center to keep from breaking. Bake as above.