Pies with no Pan

Apple Cherry Hand PIes

Pies without a Pan

by Valerie Belt

After washing up on our second day of class, we rolled out dough to make these apple pies. They weren’t made in a traditional pan, but they tasted and looked even better than a regular pie. Instead of using a pan, we cut out (using the circular shape of a bowl) circle shaped pieces of dough, then placed our chosen mixture in the middle, with the dough now folded over, it cooked to make a delicious little pocket.

We made the pie filling with cinnamon apples and cherry preserves which left the insides with a deep purplish look.With everything prepared the actual making part was simple, all we had to do is roll it out, fill it, and fold the dough in half over the insides. With the sweet apple filling piled on top the circle of dough, we almost couldn’t fold over all the way, but it stretched and it turned out to fold over like a glove.

Before we placed it carefully in the oven, we cut holes in the top of the dough to let the air circulate while it cooked, otherwise it could explode! In the end  the crescent shaped dough bloomed with a crispy golden brown color which crumbled into layers like a sweeter pillsbury biscuit, as for the now warm filling, the taste was perfect:  it was sweet and savory and basically to die for. From that moment I knew this was going to be a great class. :)