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Summer Fruit Hand Pies




Finger Food

We can always count on our friend and food expert, Kim Byer, to create recipes that are delicious, and images that jump off the page and into your dreams. No exception here. Her Summer Fruit Hand Pies are equally delicious no matter what fruit you choose. (My spouse will always pick blueberries; when the time is ripe, peaches are my choice.) If you have little ones around, let them help. And, although these can be happily eaten with no utensils, there’s something to be said for a spoon, a plate and a fat scoop of homemade vanilla ice cream.

Photography by Kim Byers



Approximately 7 hand pies



2 9-inch round pie crusts (homemade or purchased)
1 pint cut peaches, strawberries or blueberries
1/4 cup of sugar
1 Tablespoon cornstarch
1 Tablespoon lemon juice
1 egg white + 1 tablespoon water, mixed


1. Preheat oven to 375 degrees.

2. In a medium saucepan, cook half of the fruit over medium heat with the sugar and cornstarch until juices are thick and bubbling.

3. Meanwhile, roll out the dough and cut approximately fourteen 4-inch diameter circles using a small bowl as a guide for your knife. Place half of the circles onto a baking sheet lined with parchment paper or a Silpat.

4. Add the remaining fruit along with the lemon juice to the pot. Stir until heated. Remove from heat.

5. Spoon a few tablespoons of fruit mixture into the center of each piecrust. Place second crust over the top and press the sides with tines of a small fork.

6. When pies are sealed, brush them with the egg white mixture and bake for up to 45 minutes or when crusts turn golden. May be eaten warm or served at room temperature.


Tip: For hand-pies, a store-bought crust ensures a more consistent and level working dough.

More from Kim Byer’s kitchen:

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