Heart-Shaped Apple-and-Raspberry Hand Pies

One-bite treats with seasonal ingredients have all the appeal of their Thanksgiving-sized counterparts, minus the food coma. Set out an assortment buffet-style, or serve a trio to each guest in lieu of a slice of cake.

  • Yield: Makes 20

Source: Martha Stewart Weddings, Fall 2012

Ingredients

  • Pate Brisee
  • 2 small Granny Smith apples, peeled, cored, and cut into 1/4-inch pieces
  • 1/2 cup sugar
  • 1 teaspoon lemon juice
  • 1/2 vanilla bean, split and seeds scraped
  • 1/2 cup raspberries, smashed with a fork
  • 2 tablespoons all-purpose flour, plus more for surface
  • 2 tablespoons heavy cream
  • 1 tablespoon fine sanding sugar

Directions

  1. On a lightly floured surface, roll out pate brisee into two 1/8-inch-thick discs. Using a 2-inch heart-shaped cookie cutter, cut each disc into 20 hearts. Cut smaller hearts in the upper right of half of the big hearts using a 1/2-inch heart-shaped aspic cutter; remove smaller heart shapes and discard. Chill all cut pastry until firm, about 30 minutes.

  2. In a medium bowl, combine apples, sugar, lemon juice, vanilla bean, raspberries, and flour; toss well. Spoon 2 teaspoons of filling into the center of each heart without the cutout. Dip fingers in water and run around the edge of the dough, and then top with a pastry heart with the cutout. Press edges gently together to seal. Place on a parchment-lined baking sheet and freeze until very firm, about 1 hour. Brush with cream and sprinkle with sanding sugar.

  3. Preheat oven to 375 degrees. Bake until crusts are golden brown, about 35 minutes. Let cool on wire rack.

Reviews

Be the first to comment!