Imagine enjoying a slice of pie in the palm of your hand, no utensils needed!
Welcome to Husk Nashville where pastry chef Lisa Donovan has the perfect pie on the go for your next cookout or picnic.
"Today I’m going to make some apple butter hand pies,” says Donovan during a recent visit.
First, roll out your dough on a floured surface. You can make it yourself or buy it pre-made.
"Pie dough is not that hard to make, so I’m very pro-learning how to make your own pie dough,” Donovan explains.
Water, butter, flour, and a little bit of salt will do it.
"The trick is to know when it’s hydrated enough, so I tend to sort of work the butter in really quickly,” Donovan says. "I just sort of use my hands as a drum and let the moisture kind of absorb into the flour and then I make my dough."
Next, use a cookie cutter to cut out your desired dough shape.
Then, use an egg wash made of one egg and a teaspoon of water beaten together.
Your filling comes next.
"You could use preserves or you can pretty much take any fruit pie filling and use that," Donovan explains.
Fold your dough over the filling.
Then, use a pasta cutter or knife along the edge and seal it with the egg wash, vent the pies so they don't explode, and pop them in the freezer.
"One of the important things about pie dough is to have your dough really cold and have your oven really hot, and then it ends up being this really beautiful, flaky thing that’s almost like a puff pastry," Donovan says.
Serve them with butterscotch pudding for an extra treat.
Donovan says you could also toss some fresh fruit with sugar and flour as your filling in the pie-- just make sure not to use too much or the pie could get soggy and overflow.