Midwest Kitchen: Strawberry Hand Pies
I have the biggest sweet tooth of anyone that I know, and I mean that so seriously. It is a very rare day when I will say, “that’s too sweet.” I love cake, but what I really love is pie. Something about the deep American roots of a crisp apple pie, or the rustic tartness of a rhubarb pie…it’s the taste of home, and I love it. Maybe it’s because pie, to me, isn’t something that you buy. It’s something that Grandma or mom made for thanksgiving or Sunday dinner. I view store-bought pies and restaurant menus with serious apprehension. I feel like the pie is a dying art, but here is where you come in, dear reader. You. You can make pies.
Valentine’s Day is behind us, but it’s still nice to have a tasty treat to share with your significant other. Enter the hand pie. It’s like the pies the Iowa church ladies make, but easy. You can also make it as healthy (or not) as you want. Here’s my recipe for Strawberry Hand Pies. Yum.
You will need:
Strawberries, 4 per pie. I didn’t really measure.
Honey, a glob. If you want to make this less healthy or sweeter, you can use a few tablespoons of sugar.
Cornstarch or flour, two tablespoons
Pie crust, two 4-inch rounds. I happened to have some left over pie crust from making quiche last weekend (that made me sound like a douche…but I’m not!), but you could do this with homemade crust, store-bought Pillsbury crust, something gluten free or vegan, whatever you’d like.
Assemble the filling, slicing the strawberries and mixing them with honey and cornstarch. Spoon half onto each pie crust round, fold them over to make a half moon, and crimp the edges with a fork to keep them sealed. Then, take a knife and make some cuts in the top so that steam can escape. Bake at 350F for 30 minutes. Let cool and enjoy!