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Summer Fruit Hand Pies


Sweet and fruity hand pies dusted with cookie crumbs. Use premade pie crust dough, or make Whole Foods' Classic Pie Crust. If you don't have a 5-inch cookie cutter, use a small bowl or make smaller pies. 


  • 3 Cups chopped summer fruit, such as peeled and pitted peaches or nectarines, strawberries, or pitted cherries
  • 5 Tablespoons sugar
  • 1 1/2 Tablespoon all-purpose flour, plus more for dusting
  • 2 Tablespoons heavy cream
  • 1/4 Cup crushed vanilla wafers or ginger snaps
  • 2 rolled out 9-inch crusts


Preheat the oven to 375 degrees. On a floured surface, roll out the dough until about 1/8-inches thick. Cut the dough into 12 (5-inch) circles, rerolling the dough as needed. In a medium bowl, toss together the fruit, sugar, and flour. (Do this just before filling the pies; if done too far in advance, the mixture can become too juicy. Use less or more sugar, as desired, depending on the fruit's natural sweetness.)

Working 1 at a time, spoon some filling into the center of a circle of dough; brush the edges with water. Fold over into a half-moon and crimp the edges to seal. Brush the top with heavy cream, sprinkle with the cookie crumbs and bake on a large, parchment-paper-lined baking sheet until golden brown, or about 35 minutes.