These hand pies don't take long to come together since the dough is already made and prepared lemon curd is used for the filling. Makes 18-20 pies. Modified from Bake from Scratch Magazine July/August 2021.
Course: Breakfast, Dessert, Snack
Keyword: hand pie, lemon, pie
Author: Beth Cato
Equipment
flour for dusting
2 1/2-inch cutter
basting brush
parchment paper
baking sheet
Ingredients
hand pie dough
1cuplemon curd
1large egg room temperature
1Tablespoonwater
coarse sugar optional
Instructions
On a lightly floured surface, roll out half of the prepared pie dough to be about 1/8-inch thick. Using a 2 1/2-inch cutter, cut dough, reforming scraps to roll out again.
Dollop about a teaspoon of lemon curd into the center of half of the dough rounds.
In a small bowl, beat together the egg and water. Brush the egg mix around the edges that surround the curd; do not discard egg wash. Top each with a remaining dough circle, stretching them slightly to cover. Press edges firmly to seal, then apply the tines of a fork to bind the halves. Chill hand pies in fridge for 1 hour.
Preheat oven at 425-degrees. Line baking sheet with parchment paper. Place hand pies on parchment. Brush tops with remaining egg wash, then use the tip of a knife to cut a small x in each to vent steam during baking. If desired, sprinkle coarse sugar over the tops.
Bake for 13 to 16 minutes, until pies are golden. Move to a rack or different sheet to completely cool. Store in a covered container. Best eaten within a day or two.