Hand pies are single-serving pastries, sweet or savory, fried or baked. According to the website oregonlive.com:
Much of the world calls hand pies meat pies or pasties (PAS-ties) and traces their origins back to at least 19th-century England, where they were a convenient lunch for Cornish tin miners. The pastry casing, as the story goes, was a convenient way to keep the filling warm and free of dirt; miners would hold the edges, eat the inside and discard the dough when they were done. Cornish people who immigrated to northern Michigan brought the tradition to the States, but many cultures have a fondness for pies.
My hand pies are a Graham tradition and filled with fruity goodness and then baked, not fried. This recipe makes approximately 15 hand pies. They freeze and reheat nicely.
3¾ cups flour
2 teaspoons salt
3 tablespoons sugar
1½ teaspoons baking powder
1 cup butter (vegetable shortening)
½ cup plus 1 tablespoon cold water
Cherry pie filling
Preheat oven to 375 degrees.
Combine flour, salt, sugar and baking powder in a large mixing bowl. Mix well. Melt the butter and stir into the flour with a fork until well incorporated. Stir in the water, a little at a time, to make a wet and fairly sticky dough. The dough will firm up from the cold water. Knead the dough in the bowl, until well mixed.
Cover the bowl and chill for at least 30 minutes. Dough will keep overnight in the refrigerator if you want to make it ahead of time. Turn chilled dough out onto a floured surface. Roll the dough into a thin sheet and cut out round disc shapes. I use a small bowl 5 inches in diameter.
Take one of the disks and add approximately 1 tablespoon of the fruit filling to the middle of the disk. Fold the disk over until the edges meet (you’ll have a half moon). Crimp the edges with a fork and make a cross cut on the top of each pie for venting. Bake the pies for 18 to 20 minutes.
Remove from the oven and sprinkle with raw sugar. Serve warm.