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Jack-O-Lantern Hand Pies

Jack-O-Lantern Hand Pies
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Jack-O-Lantern Hand Pies are the perfect festive treat for your Halloween celebrations! With their delightful pumpkin shapes and delicious fruit fillings, these charming pastries will impress both kids and adults alike. The flaky crust encases a sweet and tangy blend of honey crisp apples and fresh blackberries, making each bite a burst of autumn flavor. Not only are these hand pies visually appealing, but they also offer an interactive baking experience—perfect for getting children involved in the kitchen. Customize the fillings to suit your taste or use seasonal fruits for variety. Whether served at a Halloween party or a cozy family gathering, these mini jack-o-lanterns are sure to become a seasonal favorite.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon kosher salt
  • 8 oz unsalted butter, diced and very cold
  • 6–9 tablespoons ice water
  • 1 egg (for egg wash)
  • 1/4 cup raw or turbinado sugar (for sprinkling)
  • 2 large honey crisp apples, peeled and diced small
  • 3 tablespoons salted butter
  • 2 tablespoons fruit juice
  • 1 teaspoon vanilla bean paste
  • 1/2 teaspoon ground cinnamon
  • 2/3 cup brown sugar
  • 18 oz fresh blackberries
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract

Instructions

  1. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, and salt. Mix on low for 15 seconds. Add the cold butter all at once and beat on low until it resembles coarse sand with pea-sized pieces of butter. With the mixer on low, add 6 tablespoons of ice water. Beat on low for 2 to 3 minutes until clumps form around the paddle or sides of the bowl. If too dry, add more ice water one teaspoon at a time.
  2. Tip the dough onto a lightly floured surface using a spatula. Knead it gently into a rough ball. Divide into halves, shape each into a ball, wrap in plastic wrap, and flatten into discs. Refrigerate for at least one hour or overnight.
  3. Heat butter in a stainless steel sauté pan until just golden brown. Add diced apples and cook for 2 minutes. Then add fruit juice; cook for another minute. Add vanilla bean paste, cinnamon, and brown sugar; toss to combine. Cook for 5-7 minutes until syrupy. Cool to room temperature.
  4. Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper; place blackberries on it. Roast for 30 minutes. Transfer blackberries to a stainless steel pot with granulated sugar and vanilla extract; simmer over medium heat for about 10 minutes until thickened. Cool to room temperature.
  5. Remove chilled dough from refrigerator. Lightly dust your surface with flour; roll out dough to 1/8 inch thick using your rolling pin. Use the pumpkin cookie cutter to cut out shapes; place them on a parchment-lined baking sheet and refrigerate for 20 minutes. Cut jack-o-lantern faces into half of these cutouts.
  6. Preheat oven to 375°F (190°C). Line another baking sheet with parchment paper. Lightly beat an egg in a small bowl for egg wash. On one tray, place pumpkin cutouts without faces; add about 1½ tablespoons of filling in each center. Brush edges with beaten egg; top with cutouts that have faces aligned properly. Seal edges using a fork or fingers after brushing them with more egg wash if desired. Sprinkle turbinado sugar on top if desired before repeating with remaining hand pies.
  7. Bake in preheated oven for about 25 minutes until dark golden brown; cool on wire racks before serving.

Nutrition

Keywords: Experiment with different fruit combinations or spice blends to customize your hand pies. Chilling the dough thoroughly is key to achieving that delightful flaky texture.

Find it online: https://fluffyrecipes.com/jack-o-lantern-hand-pies/