APRICOT HAND PIES

Apricot Hand Pies image

Categories Cookies Bake Apricot Pastry Simmer Boil

Yield Makes 1 dozen

Number Of Ingredients 11

Ingredients

2 cups water
3/4 cup granulated sugar
2 strips (1 1/2 inches long) fresh lemon peel, pith removed
1 piece (about 1/2 inch) fresh ginger, peeled
4 cardamom pods, cracked
1/2 vanilla bean, halved lengthwise, seeds scraped
6 small just-ripe apricots (3/4 pound), halved and pitted
All-purpose flour, for dusting
Pâte Brisée (page 322)
2 tablespoons ice water
Fine sanding sugar, for sprinkling

Steps:

Bring the water, granulated sugar, lemon peel, ginger, cardamom, and vanilla-bean seeds to a boil in a saucepan. Cook until sugar dissolves; reduce heat, and simmer, uncovered, until liquid has thickened slightly, about 10 minutes.
Add apricots to pan. Rinse a double thickness of cheesecloth under cold water, and drape over apricots so fruit is covered by cloth and submerged in liquid. (Alternatively, cut a round of parchment to fit pan and cover fruit.) Continue simmering until apricots soften slightly, 2 to 4 minutes, depending on ripeness. Remove from heat, and let cool completely. Use immediately, or transfer apricots and poaching liquid to a storage container. Make sure apricots are completely submerged in liquid at all times. Refrigerate until ready to use, up to 4 days.
On a lightly floured surface, roll out 1 disk of dough into a large round, about 1/8 inch thick. Cut out twelve 3-inch rounds. Transfer rounds to a parchment-lined rimmed baking sheet; refrigerate or freeze until firm, about 30 minutes. Repeat process with remaining dough, using a 4-inch cookie cutter to make 12 more rounds; do not refrigerate.
Using paper towels, blot poached apricots halves to eliminate excess liquid. Place 1 in center of each chilled 3-inch round. Brush ice water around edges of dough; cover each with an unchilled 4-inch round. Gently press edges together to seal. Refrigerate about 30 minutes.
Preheat oven to 425°F. Using a paring knife, slash top of each hand pie in a crosshatch fashion. Brush with water, and generously sprinkle with sanding sugar. Bake 15 minutes. Reduce heat to 350°F. Continue baking until pastry is golden brown, 15 to 20 minutes more. Transfer pies to a wire rack to cool slightly before serving. Or let cool completely, and store in an airtight container at room temperature up to 4 days.