Mini Jam Pies
These little treats are a leftover pie dough creation. I’m sure you have had leftover pie dough – the stuff you cut off the edges when you fit it into a pie pan? Waste not one bit!
Gather scraps of dough into a ball. Press it together but don’t knead it like you would bread dough. You’ll make it tough, and this dough has already been worked once so you want to be gentle. Roll it out to about 1/4″ thick and cut out circles or squares with a cookie cutter. Place a small amount of jam on each circle, then working a few at a time, dampen the edges of the circles with a bit of water. I use my finger. I hate washing dishes. This cutter was 2″ in diameter and I used a scant teaspoon of jam.
Fold the circles over to make – get this – SEMICIRCLES! TADAAAA! Press the edges with a fork to seal. Be sure to dip the fork in flour occasionally.
Arrange the little pies on a baking sheet lined with parchment. AGAIN with the parchment! You’ll thank me at clean-up time. Jam will inevitably leak out of these and form a cement-like bond with your baking sheet. Poke them each with a fork once to allow steam to escape.
Brush the tops with a bit of cream, milk or half and half then sprinkle with raw sugar. The raw sugar adds nice textural contrast, but if you don’t have any, feel free to use regular white sugar. Add some cinnamon, too, if that works with your choice of filling.
Bake these in a preheated (important!) 400° oven for about 15 minutes. Keep an eye on them because you don’t want them to burn. You can make them as small or as large as you like and (obvi) small ones will require less time to cook. Cool on a wire rack while you try to keep little hands from stealing them.
For more wonderful articles by Kasha please visit her at The Farm Girl Cooks