Whisk the salt and sugar into the flour. Cut the cold butter into cubes and work it into the flour mixture until crumbly. (Or use a food processor.) Add the cold water and stir until a soft dough forms. Flatten into a disk and wrap in plastic. Chill at least one hour. Roll the dough out on a floured surface, ¼” thick. Using a 4” round cookie cutter (or a saucer), cut rounds of dough. Rework the scraps and cut more rounds. You should have 12 rounds of dough. Fill the center of each round with a rounded tablespoon of the Conserve. Brush the edges of each round with a little water and fold over each pastry to seal. Crimp the edges with a fork. Brush with egg wash and sprinkle with cinnamon sugar. Make a small slit in the tops with a small knife or the tines of a fork. Carefully transfer the pastries to a parchment-lined baking sheet. Bake at 375 degrees for 20-25 minutes or until lightly browned. Makes 12 hand pies.
You can use store-bought pastry dough, but the one above is highly recommended.
Harvest Shop and Greenhouse
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