Jammy Hand Pies
|2 hr 25 mins||10|
- 16 oz frozen strawberries
- 1/3 cup granulated sugar
- 1 tbsp fresh lemon juice
- 2 tsp cornstarch
- All-purpose flour, for work surface
- 14.1-oz. pkg. refrigerated piecrusts (2 crusts)
- 1 large egg, beaten
- Turbinado sugar, for sprinkling
- Cooking spray
- 1 cup confectioner’s sugar
- 1 1/2 tbsp milk
- 1/2 tsp pure vanilla extract
- 1/4 cup freeze-dried strawberries, crushed
Cook frozen strawberries and granulated sugar in a medium saucepan over medium-high, stirring often, until berries begin to break down, about 8 minutes. Whisk lemon juice and cornstarch in a small bowl. Stir into berry mixture. Cook, stirring, until thickened, about 4 minutes. Let cool to room temperature.
Roll each piecrust into a 12-inch circle on a lightly floured work surface. Cut 4 (5-inch) rounds from each crust. Roll scraps and cut 2 more rounds. Place 1 heaping tablespoon jam in center of each round. (Reserve any remaining jam for toast.) Brush edges of dough with egg and fold in half, pinching edges to seal. Transfer pies to a baking sheet lined with parchment paper; refrigerate for 15 minutes. Brush pies with remaining egg and sprinkle with turbinado sugar. Cut 3 small slits in top of each pie.
Preheat air fryer to 350°F for 10 minutes. Coat bottoms of pies with cooking spray. Working in batches as needed, add pies in a single layer and cook until golden brown, 8 to 10 minutes. Transfer to a wire rack and let cool for at least 20 minutes. (Pies can be baked in a 425°F oven until golden brown, 12 to 15 minutes.)
Whisk confectioners’ sugar, milk, and vanilla in a small bowl until smooth. Drizzle over cooled pies and sprinkle with freeze-dried strawberries.
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