Baking| Apple Strawberry Basil Hand Pies from Beantown Baker {SRC}

“Looks like you could use an extra hand.”
American Pie

Apple Strawberry Basil Hand PiesWe’re already trotting through the second week of September, the days are whizzing by! Just when I thought I’d done the SRC for the month, a Plum Almond Ginger Summer Fruit, I found a reminder in my inbox. Whoa we’re into the next month, a race against time as always, yet this club is fun! I made delicious Apple Strawberry Basil Hand Pies that I picked & adapted from Beantown Baker, my secret blog for September.

The Secret Recipe Club is the brainchild of Amanda of Amanda’s Cookin’.

Secret Recipe Club'The idea behind the club – Each month you are “assigned” a participating food blogger to make a recipe from. It’s a secret, so don’t tell them you are making something from their blog! Click on the link if you want to join the fun!!

Apple Strawberry Basil Hand PiesJen @ Beantown Baker lives in Boston with her hubby and two cats. She works as an engineer by day, and is baker by night when she gets home and enjoys spending her free time in the kitchen. She loves all desserts and has a huge to-bake list. Her hubby serves as her number one taste tester and her lucky coworkers and friends get to enjoy baked goods on a regular basis.Apple Strawberry Basil Hand Pies It was wonderful to explore her blog as we seem to have so much in common, beginning with a ‘love for baking’!  It was like a treasure chest, I flitted from one post to another, so much to do and so little time! I thought I’d bake these utterly delicious looking Strawberry Peach Basil Bars but sadly the stone fruit season has drawn to an end. Then I chanced upon these Strawberry Hand PiesApple Strawberry Basil Hand PiesYES!! I’ve been charmed by hand pies forever but have never got down to making these sweetly delicious sorts! They reminded me of pop tarts! I went with whatever fruit I had on hand… apples and frozen strawberries. In a last minute moment of inspiration, I threw in some fresh basil! YUM! I also tried a few different shapes, including a roll up and a lattice!Apple Strawberry Basil Hand PiesThey turned out to be delicious, though I think I rolled the dough a tad too thin. As Jen says, “The pastry dough is VERY easy to work with. And quite tasty.”  I kept my pies vegetarian and gave the pastry a low fat cream wash, followed with a sprinkling of vanilla sugar. Hand pies are convenient food, great grub on the go and and can be sweet or savoury. Almost every culture has a version of their own, mostly baked. Apple Strawberry Basil Hand Pies

Hand pies are semilunar-shaped pastries with either a sweet or savory filling, formed by placing a dollop of filling onto a circular piece of biscuit-style dough and then folding it over and crimping it shut. They may be baked, fried or deep-fried.

Apple Strawberry Basil Hand Pies English Cornish pasties are said the most famous in this category, and go back to the 1800’s when miners wives would freshly bake shortcrust pastry with a beef filling, and pop the pies wrapped in a towel or newspaper into the miners pockets. Miners would hold the pies with the crimped edges, their hands dirty with arsenic and coal etc, eat the pie and throw away the crimped edge.Apple Strawberry Basil Hand Pies
Apple Strawberry Basil Hand PiesMany countries have popular versions of hand pies. India has the addictive samosa, a  savoury patty, deep fried and absolutely delicious. Traditionally with a stuffing of potatoes, peas {and sometimes cottage cheese and raisins}, the filling is wrapped in a triangle of pastry and deep fried. We munched through cartloads of these in school, college and while I was working. I have a Chicken Mince Cocktail Samosa posted here which makes for great cocktail / party snacks. Apple Strawberry Basil Hand PiesOther versions include the Spanish empanada, the Italian calzone & Jamaican patties. Have you heard of any others? OK we have more … Malaysian curry puffs {thank you Jehanne@ The Cooking Doctor}, Indian gujiya {thank you Fahad @ Simply Fahad-istic}.

Recipe: Apple Strawberry Basil Hand Pies

your picture

Summary: Delicious and comforting hand pies, charming bites somewhat like pop tarts. Dough from Alton Brown, filling from Dinner and Dessert, originally from Smitten Kitchen – makes about 15. Adapted from Beantown Baker

Prep Time: 15 minutes
Total Time: 45 minutes

  • Pastry Dough
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 3/4 tsp salt
  • 75gm unsalted butter, chilled
  • 3/4 cup milk
  • Juice of 1/2 lime
  • Filling
  • 3-4 apples, peeled, cored, diced small
  • 1 cup frozen strawberries, chopped fine in processor
  • Juice of 1/2 lime
  • 1/4 cup flour
  • 1/4 cup sugar
  • Pinch of salt
  • 1/2 vanilla bean, scraped
  • Handful of fresh basil, chiffonaded
  • Glaze
  • 2 tbsp low fat cream { or an egg wash of 1 egg mixed with 1 to 2 teaspoons water}
  • 1 sachet vanilla sugar


  1. Make the Filling
  2. Toss all ingredients well in a big bowl, and keep aside.
  3. Make the Pastry Dough
  4. In the bowl of a food processor, combine the flour, baking powder and salt. Pulse for a few seconds and then pour into a large mixing bowl.
  5. Add the shortening and knead it into the flour with your hands until it is crumbly.
  6. Add the milk all at once and mix in with a spatula until it begins to come together.
  7. Lightly flour your hands and the countertop and turn the dough out onto the countertop. Knead the dough ball, folding over 10 to 20 times. {Thermomix: Add flour, baking powder and salt to TM bowl. Run on Speed 6/5 seconds. Add remaining ingredients and run on Speed 6/ 7 seconds. Turn to knead and run for 1 minute.}
  8. Using a rolling pin roll the dough to 1/3 to 1/2-inch thickness, then cut into rounds using a 2 1/4-inch ring. Roll each round as thinly as possible or to 5 to 6 inches in diameter.
  9. Spoon 1 to 2 tablespoons of filling onto the dough, brush the edges of half of the dough lightly with the cream / egg wash, fold over and seal the edges together with the tines of a fork, dipping it into flour as needed. Gently press down to flatten and evenly distribute the filling and snip or cut 3 slits in the top of the pie.
  10. Brush a little bit of cream / egg wash on the outside of the pie and sprinkle with vanilla sugar.
  11. To bake pies, preheat the oven to 180C. Place finished pies onto a lined cookie sheet and bake for 25 to 30 minutes or until golden brown.
  12. Serve warm {after about 20 minutes as the filling can be very hot} or at room temperature. We liked them chilled too with a drizzle of unsweetened low fat cream as dessert!



Don’t miss a post Also find me on The Rabid Baker, The Times of India


Print Friendly
The following two tabs change content below.
About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.


Leave A Comment

CommentLuv badge

Related Posts

%d bloggers like this: