Description
These Mango Strawberry Hand Pies are a delightful combination of tropical mango and tart strawberries, all wrapped in a flaky pastry. Perfect for picnics or a sweet treat, they are sure to bring a smile to your face!
Ingredients
- Store-bought refrigerated pie crusts (like Pillsbury or similar brands)
- Ripe mangoes (Ataulfo or Alphonso recommended)
- Fresh strawberries
- Granulated sugar
- Cornstarch (or Tapioca Starch)
- Fresh lemon juice
- Vanilla extract
- Egg (for egg wash)
- Turbinado sugar (optional)
Instructions
- Prepare Your Fruit Filling: First, peel and dice your ripe mangoes into small, roughly 1/2-inch pieces. Next, wash, hull, and dice your strawberries into similar-sized pieces. In a medium bowl, gently combine the diced mangoes and strawberries. Add the granulated sugar, cornstarch (or tapioca starch), fresh lemon juice, and vanilla extract to the fruit mixture. Stir everything together until the fruit is well-coated. Let the mixture sit for about 10-15 minutes at room temperature.
- Prepare the Pie Dough: If using store-bought refrigerated pie crusts, remove them from the refrigerator about 10-15 minutes before you plan to use them. Unroll one pie crust onto a lightly floured surface. Using a sharp knife or a cookie cutter, cut out your desired shapes. You should get about 4-6 pieces from each crust. Gather any scraps, re-roll gently, and cut more shapes.
- Assemble Your Hand Pies: Place your cut-out dough shapes on a parchment-lined baking sheet. Spoon about 1-2 tablespoons of the fruit filling onto one half of each dough piece, leaving a clear border of about 1/2 inch around the edges. Dip your finger in a small bowl of water and lightly moisten the edges of the dough around the filling. Carefully fold the other half of the dough over the filling, aligning the edges. Using the tines of a fork, firmly press down along the sealed edges to crimp and create a decorative, secure seal. Make 2-3 small slits on the top of each hand pie.
- Bake the Hand Pies: Preheat your oven to 400°F (200°C). In a small bowl, whisk the egg with a teaspoon of water or milk to create an egg wash. Gently brush the tops of each assembled hand pie with the egg wash. If using, sprinkle a generous pinch of turbinado sugar over the top of each pie. Bake in the preheated oven for 18-25 minutes, or until the crust is deeply golden brown and the filling is visibly bubbling through the vents.
- Cool and Enjoy: Once baked, carefully transfer the hot hand pies from the baking sheet to a wire rack to cool completely. Let them cool for at least 30-60 minutes. Serve warm or at room temperature.
- Prep Time: 30 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 hand pie
- Calories: 250
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg
Keywords: Ensure your fruit is ripe for the best flavor. Chill your dough to maintain a flaky crust, and avoid overfilling to prevent leaks.