Make it Yourself...Hand Pie Fillings

This is an excellent filling for hand pies. The filling is cooked and chilled before using in the pies, which works very well because the small pies bake for just enough time to brown and bake the crust. Raw fillings don’t get done in that length of time.

  If using the filling with the hand pies from Midwest Living there will be some filling left over. Spooned over ice cream is a good way to use it up or spooned on plain cake with a little whipped cream or ice cream.

Chose one of the summer fruits for your filling. Each recipe makes a bit more than enough for a full batch of hands pies. 
Fruit Fillings

 Cherry

3 cups pitted fresh or thawed frozen unsweetened tart cherries (with their juices)

1 cup sugar

2 tablespoons cornstarch

1 teaspoon orange zest

2 tablespoons orange juice

 Blueberry

3 ½ cups blueberries

¾ cup sugar

¼ cup all purpose flour

2 teaspoons lemon zest

1 tablespoon lemon juice

⅛ teaspoon each of nutmeg and cinnamon (optional)

Peach or Plum

3 ½ cups peeled, pitted and chopped peaches or plums (1 ½ pounds)

½ cup sugar

3 tablespoons butter

1 tablespoon lemon juice

⅛ teaspoon ground cloves

For all fillings

In a large saucepan, combine all the ingredients listed under the fruit you chose and cook over medium heat, stirring constantly, until thickened and bubbly. Set filling aside to cool or cover and chill about 2 hours or overnight.