Quick and Easy Jam Filled Hand Pies Recipe
This super easy jam filled hand pies recipe is the perfect individual dessert for your friends and family. It uses pre-made pie dough and jarred jam or preserves and bakes in under 30 minutes.
I have made jam filled hand pies for years and have varied the recipe very little. The fact is why change something that works well? I won’t.
I’ve mentioned in a number of my other recipes that I love, love, love Pillsbury’s Refrigerated Pie Dough. And, for good reason. It’s consistent quality allows me to bake up savory and sweets, time after time.
Now, I’m not getting paid to say this by Pillsbury. This is my own biased opinion. And, trust me, like I’ve also mentioned in other posts, I’m not a pastry chef by no means. That is why I love the simplicity of this go-to dough.
You’ll find that you can treat it like you would any homemade dough. It comes rolled up in the package and you can easily unroll it onto a floured surface.
You can see that I’ve used a glass as a template for my round hand pies.
Next, you’ll want to melt a half of stick of butter (approximately 4 tablespoons). You can line your sided cookie sheet with parchment paper, but I just put the dough directly on the pan sans paper.
Lay out your bottom crust on the cookie sheet.
Now what you probably never thought of is to first butter the base of the hand pie. The reason is that you can easily butter the edges of the bottom crust so that the top crust quickly melds with the bottom.
Time to add your filling. Over the years, I have used both jams and preserves for my filling. In all honesty, it doesn’t really matter which you choose. That being said, what is important is that the filling isn’t runny but firm. That way you won’t have a drippy pie.
The next step is to add the top crust. Center it over the filling and bottom crust.
Then, crimp the sides with the tines of a fork. Be sure to be gentle with this, as I’ve found out the hard way that you can easily pierce the dough.
Now it’s time to butter the top crust and add sugar. The sugar helps to add a bit of crunch and more sweetness to the cooked crust.
Finally, it’s time to bake. The pies will take approximately 20-25 minutes to brown. Remove when cooked through.
Serve and Enjoy!
For more quick and easy dessert recipes, be sure to check out Wisconsin Homemaker’s Recipe Section.
Quick and Easy Jam Filled Hand Pies
- 2 Pillsbury Refrigerated Pie Crusts (9 inch)
- 7 ounces Apricot Preserves
- 4 tbsp butter melted
- 1/2 cup sugar
- Flour for flouring countertop
- Parchment paper optional
- Preheat oven to 375 degrees F.
- For the crust, roll out the refrigerated pie crusts on floured surface.
- Using a water glass, press into the dough to make equal number of both top and bottom hand pie crusts.
- Place bottom crusts on cookie sheet. (You can line cookie sheet with parchment paper if you’d like.)
- Brush melted butter on bottom crust, then add approximately 1 teaspoon of preserves in the center. Place top crust on top and press the dough around the sides. Crimp edges gently with a fork.
- Brush tops with melted butter and bake in oven for approximately 20-25 minutes or until golden brown.
- Remove from oven. Serve warm or at room temperature.