Strawberry Hand Pies
Ingredients: Strawberries, Lemon, Sugar, Apple juice, Gingerbread cookies · 150 min cook time · 450kcal · ₩21,600
Ingredients
4cups Strawberries, 1whole Lemon, 0to taste Sugar, 0.5cup Apple juice, 2cookies Gingerbread cookies, 0to taste Flour, 1pinch Salt, 0to taste Cold butter, 0to taste Ice cold water, 1whole Egg
Instructions
1. Cut the tops off the strawberries and then cut them in half. You will need about four cups of berries.
2. Add lemon juice to the cut strawberries. This will add flavor and help release the strawberries' natural pectin.
3. Add sugar to the strawberries and lemon juice.
4. Pour about half a cup of apple juice into the pan with the strawberries. This prevents burning and adds syrupy flavor.
5. Turn on the stove to high heat and stir the mixture. Bring it to a boil.
6. Once boiling, reduce the heat to medium and cook for 30 to 45 minutes, stirring occasionally, until the strawberries have broken down and the mixture is syrupy and jammy.
7. While the jam cools, crush gingerbread cookies in a food processor until finely ground. Sift the crushed cookies to remove large chunks.
8. In the same food processor, add flour, a little sugar, a pinch of salt, and the crushed cookies. Run until evenly combined.
9. Add cubed, cold butter to the food processor and pulse until the butter is in pea-sized chunks and incorporated into the flour.
10. With the machine running, drizzle in ice-cold water until the dough comes together when pressed.
11. Dump the dough onto the counter and gently push it together to shape a rough circle. Do not overwork the dough.
12. Wrap the dough in plastic wrap and refrigerate for about an hour until firm.
13. Flour your work surface and rolling pin. Roll out the chilled pie dough, turning it a quarter turn after each roll.
14. Dust a heart-shaped cookie cutter with flour and cut out heart shapes from the dough. You should get about six hearts for three hand pies.
15. Place a small amount of cooled jam onto three of the heart shapes, being careful not to overfill.
16. Brush egg wash around the edges of the jam-filled hearts.
17. Place another heart shape on top of each jam-filled heart and press around the edges to seal. Crimp the edges for extra security.
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