HEART BEET HAND PIES
I have been planning out these hand pies since this summer. I typically think about pie all the time, I am my father's daughter after all. I totally HEART these pies and how everything turned out! I am super excited to showcase this jam filling as well, so you get two recipes in one, everyone wins! I have been making this jam for the last several years, every time I make it I change the recipe just a little. I think this might be the best version yet...
P.S. It sits really well on a cheese board, just in case you need another reason to make this.
Meet my Black + Blue Beet JaM
Hand pies, cookie pies or home made pop tarts however you spin them, they are great anytime of the day, breakfast or dessert anything goes!
Not feeling up to make your own jam? You can use my personal favorite Bonne Maman Wild Blueberry Preserves with 1 cup beet puree, as per the first part of the recipe below adding sugar to taste. If you don't feel bold enough to try making my Black + Blue Beet Jam or mixing beets and berries isn't your thing. Feel free to use your favorite jam as a filling, some jams can get runny when they bake so pick a good quality thick one. You can also add in some fresh fruit to the jam or make this with just Nutella or a Nutella and fresh strawberry filling. The possibilities are endless if you use your imagination, I just can't be held accountable for your results as I have only tested my recipe.
The dough is one that I adapted from my pie crust recipe, I wanted to have a cross between pie crust and short bread cookies. I am loving how this turned out, flaky and crisp with a hint of lemon and rosemary. It is a little dry and works best if you let it sit at room temp for an hour or so before you start to roll it out. Do not overwork your dough, be patient it will come together.
To assemble your hand pies; egg wash the bottom heart around the edges, add one tablespoon of filling to the middle, top with another heart, press with your fingers then use the tip of a spoon or fork to crease the dough, finally slit the top of the pie to vent.
Once your pies are baked and cooled you can make the icing and glaze those bad boys! Making the icing is half the fun, drizzle that shit all over and embrace imperfection! (It tastes better that way.) I really just stumbled onto the glaze recipe, mostly because I wanted to add more booze to it and there happened to be an open bottle of wine on the counter. Wine with a little extra beet juice is all that is used for color, nature will provide and when that doesn't work add more wine!
P.S. The jam has wine in it too.
When in doubt always add sprinkles!
I wanted to make sure to use as much dough as possible before I re-rolled any extra dough pieces. As I have said before the more you do this the tougher your crust is, so it is something you want to avoid doing too much. It's important to be strategic about how you place your cookie cutters. You can even piece in a little dough if the heart doesn't fit 100% on the dough. I also started using a smaller two inch cookie cutter to make these smaller "Cookie Pies." So cute right? This way I am getting the most out of one roll of the dough.
For the cookie pies you can use two hearts and cut the center out of the top heart. Then you seal them together with water or your egg white wash, fill with jam, bake and ice. If you want to just make Cookie Pies this recipe will get you about 2 dozen.
Hand Pie Crust
- 3 sticks of butter
- 3 C flour
- 1/3 C confectioners sugar
- 2/3 C corn starch
- 1/2 t baking powder
- 3/4 t salt
- 1/2 C lemon juice / ice water
- 1 lemon zest and juice
- 1-2 t finely chopped fresh rosemary (optional)
Directions: Combine dry ingredients, rosemary and zest of one lemon, freeze this mixture for 15 minutes. Using a cheese grater grate in frozen butter or add cubed butter, blend with hands or pastry blender until butter is coated with flour mixture. Juice your lemon and add ice water until you have a little over 1/2 c liquid. Add this to your dough by 3 T at a time and gently mix. Form 2 dough balls, wrap in plastic wrap, let sit in the fridge over night or for at least 2 hours. Before rolling your dough let sit at room temp for 1 hour.
Black + Blue Beet Jam
- Beets (2 small to medium or 1 1/2 large roasted)
- 1 large lemon zest and juice
- 1 pint blueberries
- 2 6 oz containers of blackberries
- 1/2 C red table wine
- 1 C sugar
- 1 vanilla bean (or 1 t vanilla extract)
- 2 t petin
Directions: Roast beets ahead of time, let cool and peel from skin. Reserve some beet juice for the glaze. Combine cooked beets, lemon zest, juice and 1/2 C wine and blend in food processor. Combine beet puree, with fresh berries, vanilla and sugar in a medium size sauce pot on medium heat. Once berries and sugar are melted together and you have a lite simmer, cook for about 10 more minutes. With a hand blender, blend jam mixture to get rid of any big chunks of berries, add pectin in 1 t at a time, stirring thoroughly between each addition. Jam is done when it coats the spoon. Pour into jars and let cool. This recipe will give you about 4-5, 8 oz jars of jam.
- Preheat oven to 350°F.
- Bake hand pies for 23-30 minutes, until golden brown.
- 1 C confectioners sugar
- 1-2 T wine
- about 1/2 t beet juice
- pinch of salt
- squeeze of lemon (about 2 t)
Directions: Mix until you get a loose glaze that works to drizzle, if it is too thick add by 1/2 t water or more wine until you get the right thickness.
You should get about 12 hand pies from this recipe and 24 cookie pies. You will use about 1 1/2 half jars of jam, give or take.