Apple and Pear Hand Pies with Raisins and Walnuts
- 1 recipe Flaky Cream Cheese Pastry, divided as instructed in step 1 and refrigerated
- 1/3 cups raisins
- 1/3 cup walnut halves or pieces
- 1/4 cup firmly packed light brown sugar
- 1/4 cup sweetened flaked coconut
- 1/4 teaspoon ground cinnamon
- 1 apple, peeled, cored, and cut into bite-size chunks
- 1 ripe pear, quartered, cored, and cut into bite-size chunks
- 1 tablespoon fresh lemon juice
- Granulated sugar
- Confectioners sugar (optional)
- When you make the pastry, divide the dough into 4 equal-size balls.
- Flatten the balls into 1/2-inch-thick disks and wrap the disks in plastic wrap.
- Refrigerate until fairly firm, 1 to 1 1/2 hours, but not overly so, or it will be difficult to roll.
- To make the filling, put the raisins, walnuts, brown sugar, coconut, and cinnamon in a food processor and pulse repeatedly, until the nuts are finely chopped-but not too finely; you want some larger pieces, too.
- Transfer to a medium-size mixing bowl and add the apple, pear, and lemon juice.
- Mix well and set aside.
- Working with one piece of dough at a time, roll it into an 8-inch circle on a sheet of lightly floured waxed paper with a floured rolling pin.
- Spoon about one-quarter of the filling over half of the dough, leaving a 3/4-inch border along the edge.
- Moisten the edge of the pastry with a finger, then fold the empty half over the filling.
- Fold up the border and pinch the edges together, rolling them between your fingers into a son of rope edge.
- Place the turnover on a large, lightly buttered baking sheet.
- Refrigerate while you make the remaining hand pies, putting each on the sheet as it is assembled.
- Preheat the oven to 400 degrees.
- Remove the sheet from the refrigerator and brush each hand pie with a little milk.
- Sprinkle them with granulated sugar, then poke the surface 2 or 3 times with a fork to make steam vents.
- Place on the center oven rack and bake for 10 minutes.
- Reduce the oven temperature to 375 degrees and bake for 20 minutes longer, until golden brown.
- You may see steam coming from the vents.
- Transfer the pies to a cooling rack and let cool slightly.
- While theyre still warm, dust them with a little confectioners sugar, if you like.
- I just put a tablespoon or two of sugar in a sieve and shake it right over the pies.
- I think these are best eaten warm.