May 21, 2018
Desserts, Fruit, Strawberry,
Oven Bake, Stove Top, Vegetarian, Flour, Pies, Kosher Dairy more
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"Recipe source: Sift (Spring 2017)"
Whisk together the dry ingredients (flour - salt) and then work in the butter until it is dime-size pieces.
In a small bowl, whisk together the egg and milk and stir into the flour mixture, mixing to make a cohesive dough. Divide the dough in half and pat each ball into a 3" x 5" rectangle, wrap in plastic and refrigerate one hour.
Combine all the filling ingredients except for the egg (strawberries - lemon juice) in a saucepan set over medium heat. Cook, stirring occasionally, until the mixture starts to thicken (5 minutes). Remove from the heat, transfer to a bowl and cool to room temperature.
Preheat oven to 350 degrees F. Lightly grease baking sheet or line baking sheet with parchment.
On a floured work surface, roll half the dough to a 9" x 12" rectangle. Trim the edges to make them straight, and cut into nine 3" x 4" rectangles. Repeat with the other half of the dough.
Place a heaping tablespoon of filling on nine of the rectangles. Brush some beaten egg along the edges.
Cut a vent into the remaining rectangles with a knife. Place each of these rectangles over the ones with the filling. Press the edges with the tines of a fork to seal. Transfer the pies to the prepared baking sheet.
Brush the tops of the pies with the rest of the beaten egg, and sprinkle with sparkling sugar. Bake for 28-33 minutes or until light golden brown. Remove from the oven and cool in pan.
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