Baking. There’s nothing quite like it. The warmth of the oven. The smell of pie crust. Sweet notes of a fresh fruit filling bubbling up for the tasting. Sugar glistening on the surface.
The process of making preserves is both easy and intimidating. It’s the color of ripe fruit that calls you to the stove. It’s the promise of homemade jam decorating the table in the wee morning hours that makes you stay. And although my nieces are still a little too young to stir through the “fruity pebbles” popping on the surface, they love picking their flavor combinations and, most importantly, the name.
It’s rather a short story, but perhaps an important one, as to how jam jars landed on the pages of our favorite fairy tales. You see, it comes down to the color. Auntie’s Winter Blueberry Jam was quickly announced as Malefiscent’s Jam, both for its vibrant velvet color … and Auntie’s nickname, of course. (Though the story of the nickname shall ever remain a mystery!)
Story aside, isn’t that what good jams are?? The fruits of the fair folk preciously frozen in time, perfectly captured so as to be enjoyed again & again. Today, we’re wrapping a little Roasted Red Apricot Jam in a flaky hand pie and marveling at the ruby red sweetling peeking out at us from the edges of the crust. What a wonderful reimagining of a simple treat!
- For the Pie Crust
- 1/3 cup flour
- 1/8 teaspoon salt
- 1/8 teaspoon granulated sugar
- 2 tablespoons chilled butter, cubed
- 2-3 tablespoons ice cold water
- 2 tablespoons oven roasted red apricot jam
- 1 teaspoon granulated sugar
- 1 teaspoon Egg Beaters with two drops of water for the Egg Wash
- 1 teaspoon cinnamon sugar
- For the Pie Crust
- Pulse the flour, salt and sugar together in the bowl of a mini food processor. Add the cubed butter and 1 tablespoon of cold water pulsing for 2-3 spins. Continue adding water 1/2 tablespoon at a time pulsing 2-3 times until the dough forms a ball and begins to pull away from the sides of the processor. Wrap in saran wrap and chill for at least 15 minutes.
- Preheat the oven to 450°.
- Gently flour a work surface, rolling out the crust to cover a mini pie dish.
- Generously sprinkle with granulated sugar. Spread a thin layer of oven roasted red apricot jam on top. Fold the hand pie in half crimping with your fingers or a fork to seal.
- Gently stir two drops of water into a teaspoon of Egg Beaters and brush on top of the hand pie. Generously sprinkle with cinnamon sugar, for decoration, and bake at 450° for 15-18 or until the crust is golden brown and the filling is bubbly! Delicious!