Homemade APRICOT JAM HAND PIES
about 1 cup apricot jam or preserves (or whatever flavor you like)
4-6 TB melted butter
about 2 TB granulated sugar or plain white Splenda mixed with about 1 TB cinnamon (set aside)
1-1/4 cups flour, plus extra for rolling
1/2 tsp. salt …………………………………. 1/2 tsp. sugar or plain white Splenda
1/2 cup (8 TB) cold unsalted butter, cut into 1/2-inch cubes
4 TB ice water
Preheat oven to 400. Line baking sheet(s) with parchment paper and set aside.
In a food processor, pulse the flour, salt, and sugar until combined. Scatter the butter pieces over the flour mixture and process with 1-second pulses until butter bits are no larger than small peas, about 10 pulses. Sprinkle ice water over it and quick pulse until it's a ball.
Turn the dough ball out onto a floured surface. (I use a floured silpat mat, next to the sink, which makes for easier clean-up.) It might be easier to work with half of the dough at a time (or not). Flour your rolling pin and roll it out to about 1/4" thick. Sometimes I use a big 3" circle cookie cutter, or sometimes I just cut about 4" squares (freehand). Put 1-2 tsp. jam on one half of the circle/square and lightly spread over half of the form (do NOT over-fill). Then flip the other half over it and crimp closed with the tines of a fork. Put it onto the baking sheet. Do this with the rest of the dough (you should get about 12 hand pies/turnovers). (NOTE: I don't overstuff them because then the jam leaks out the seams and is a mess. Truthfully, this crust is so flaky and delicious with the crisp buttery cinnamon sugar top, that you only want the jam to be an accent flavor.)
I prick the tops of each with a fork. Then brush with the melted butter and lightly sprinkle with cinnamon sugar. Bake for about 10 minutes, or until they're lightly golden brown.