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Apricot-Sweet Potato Hand Pies

Yield: 16 to 20 hand pies
Prep 1 hr 30 mins Bake 375°F 18 mins to 20 mins Cool 10 mins
Apricot-Sweet Potato Hand Pies
  • 1  Hand Pie Dough (see Recipe Center)
  • 1  cup  dried apricots, chopped
  • 1/4  cup  bourbon
  • 2  medium  sweet potatoes (1 lb.)
  • 1/2  cup  sugar, plus 2 tsp. for topping
  • 2  tablespoons  unsalted butter
  • 1/2  teaspoon  ground cinnamon
  • 1/2  teaspoon  freshly grated nutmeg
  • 1/2  teaspoon  ground cardamom
  • 1/2  teaspoon  kosher salt
  • 2  tablespoons  heavy cream
  • 1  large  egg, lightly beaten

1. Prepare Hand Pie Dough.

2. In a small bowl, combine apricots and bourbon; soak for 1 hour, until fruit is softened and most liquid is absorbed. Preheat oven to 400 degrees F.

3. Wrap sweet potatoes in foil. Bake for 45 to 55 minutes, until soft. Remove from oven. Discard foil; cool potatoes. When cool enough to handle, remove and discard peels.

4. Reduce oven to 375 degrees F. For filling, in a bowl combine potatoes, apricots and bourbon, sugar, butter, cinnamon, nutmeg, cardamom, and salt. Mash to consistency of mashed potatoes.

5. Lightly grease two rimmed baking sheets; set aside. On a lightly floured surface, roll Hand Pie Dough slightly less than 1/4-inch thickness. With a 4- to 5-inch round cookie cutter or small knife, cut 16 to 20 rounds (reroll dough as necessary). Place about 2 Tbsp. filling on one side of each round, leaving 1/2-inch unfilled border.

6. For egg wash, in a small bowl mix cream and egg. Brush edges of rounds with egg wash; fold unfilled side over filling. Crimp edges with a fork to seal. With a paring knife, cut small slits in top of each pie to vent steam.

7. Place pies on prepared baking sheets. Brush tops with remaining egg wash; sprinkle with sugar. Bake for 18 to 20 minutes, rotating sheets halfway through baking, until golden brown.

8. Remove from oven; cool slightly. Serve warm or at room temperature.

From the Test Kitchen
  • After cooling, wrap and refrigerate pies up to 3 days. Or wrap, label, and freeze pies up to 1 month. Unwrap and thaw frozen pies at room temperature before serving.
Nutrition Facts (Apricot-Sweet Potato Hand Pies)
  • cal. (kcal) 435,
  • Fat, total (g) 26,
  • chol. (mg) 107,
  • sat. fat (g) 16,
  • carb. (g) 44,
  • Monounsaturated fat (g) 7,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 2,
  • sugar (g) 17,
  • pro. (g) 5,
  • vit. A (IU) 3353,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 65,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 141,
  • Potassium (mg) 200,
  • calcium (mg) 30,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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