Fruity Nutty Hand Pies

Fruity Nutty Hand Pies

By: Anna Posey

Makes 10 servings


Hand Pie Dough

8 oz all purpose flour
1/2 oz granulated sugar
1 1/2 teaspoons kosher salt
8 oz unsalted butter, cold, cut into 1/2” cubes
4 oz water, ice cold

RX Vanilla Almond Frosting

1 Jar RX Nut Vanilla Almond Butter
1 tablespoon corn syrup (or glucose syrup)
2 oz confectioner’s sugar
1/4 teaspoon kosher salt
1 teaspoon vanilla paste

Fruity Filling

12 oz fresh strawberries, cleaned, trimmed, and cut into small pieces
4 1/2 oz granulated sugar
1 tablespoon cornstarch
1 teaspoon vanilla paste
1/4 teaspoon kosher salt
1 oz lemon juice


Hand Pie Dough: (Yield = 10 x 5" pies)

1. Place the flour, sugar, and salt in the bowl of a food processor

2. Pulse to combine

3. Flatten the butter a bit before adding the the food processor

4. Pulse until the mixture resembles cornmeal

5. Add in the water

6. Transfer the dough to a generously floured workspace (wood tabletops are ideal here!)

7. Roll into a 1/2” rectangle (for the amount of dough in this size recipe, roll it into a 10” x 15” sheet) Chill for 1 hour

8. Make one “letter fold” by folding the left side over the middle section, and then the right side over that Chill for 30 minutes

9. Roll the folded dough into an 1/4” thick sheet of dough, make sure to flour well so it doesn’t stick to the work surface

10. Chill the dough until the butter has become firm again

Vanilla Almond Butter Frosting:

1. Blend all the ingredients in a food processor until it comes together

2. Store in piping bags at room temperature

Fruity Filling:

1. Pulse sugar, cornstarch, and salt in a food processor to mix together

2. Add the strawberries and vanilla, pulse to combine, it will help break up the strawberries into chunks

3. Place the strawberry mixture into a large pot and bring to a simmer while stirring constantly

4. Cook the strawberry mixture until thick, like jam. Make sure to simmer the mixture for at least 5 minutes. This will ensure that the starch has been cooked out.

5. Take the jam off the heat, add the lemon juice, chill in an ice bath (make sure the jam is cold before filling the pies)

6. Store in piping bags, chilled