Outdoor Entertaining

Jammy Hand Pies Our jammy hand pies have a buttery, flaky crust and a delicious fruit filling. They’re fun to assemble and bake and perfect for those of us who prefer a higher crust to filling ratio in our pies.

INGREDIENTS CREAM CHEESE PASTRY DOUGH 2 ½ cups Bob’s Red Mill ® Organic Unbleached All-Purpose White Flour 1 Tbsp Sugar ½ tsp Kosher Salt 1 cup cold Unsalted Butter, cut into 1-inch pieces 6 oz cold Cream Cheese, cut into 1-inch pieces

1 cup Jam 1 Egg, beaten 1 Tbsp Water CREAM CHEESE ICING 2 oz room temperature Cream Cheese 2 Tbsp room temperature Unsalted Butter ¾ cup Powdered Sugar 2 Tbsp Jam ½ cup Sprinkles, if desired

2 tsp Apple Cider Vinegar 3–5 Tbsp Ice Cold Water

INSTRUCTIONS • Combine flour, sugar, salt, butter and cream cheese in a food processor. Pulse until the butter is the size of peas. Drizzle in apple cider vinegar, followed by water, one tablespoon at a time, until the dough just comes together. Turn dough onto the counter and divide into two equal pieces. Gently shape each piece into a rectangle, wrap and chill for 30 minutes. • Lightly flour the work surface and rolling pin. Working with one piece at a time, roll the chilled dough into an 18 x 8-inch rectangle. With a sharp knife, cut the dough into twelve 3 x 4-inch pieces. Brush the edges of one piece with egg wash, add 1 ½ tablespoons of jam and top with a second piece. Press edges, crimp with the tines of a fork and puncture 2–3 times on top. Repeat with remaining dough. Freeze for 30 minutes or until solid. • Preheat oven to 400°F. Brush the hand pies with egg wash and bake on a parchment lined tray, about 26–28 minutes or until golden brown. Let cool completely. • Soften the butter and cream cheese in the microwave for 15–30 seconds until very soft, but not hot. Whisk in powdered sugar and jam, drizzle over the cooled hand pies and top with sprinkles. Make 12 hand pies.

BOB’S RED MILL E-BOOK | OUTDOOR ENTERTAINING