Inspired by the hue and texture of a beautiful straw hat, these fruit-filled pies are meticulously fashioned to not only gift your treasured afternoon-tea guests with edible art but also present an unforgettable dessert that tastes just as good as it looks.
Apricot Hat Pies
Serves: Makes 8
Ingredients
- 2 (14.1-ounce) packages refrigerated piecrust dough (4 sheets)
- 4 teaspoons light brown sugar
- 1⁄2 teaspoon ground cinnamon
- 8 canned apricot halves in light syrup, drained and patted dry
- 2 tablespoons butter, cut into 8 equal pieces
- 1 large egg, room temperature
- 1 teaspoon water, plus more for edges
- Garnish: edible flowers*
Instructions
- Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.
- On a lightly floured surface, unroll piecrust dough sheets. Using a 3-inch fluted round cutter, cut 8 rounds from each sheet, reserving scraps. Place 8 circles onto prepared baking sheet.
- Using a rolling pin, roll remaining 8 circles into 3 3⁄4-inch rounds.
- In a small bowl, whisk together brown sugar and cinnamon. Fill the center of each apricot with 1⁄2 teaspoon brown sugar mixture and butter piece. Carefully invert apricot half (so that filling does not fall out) on the center of each 3-inch dough circle on baking sheet. Using fingers, lightly moisten edges of circles with water. Top each with a 3 1⁄2-inch dough circle. Press pie dough lightly to mold to the apricot, and then press edges of pie dough together.
- Using a fork, press dough together to create texture for the brim of the hat. With a sharp paring knife, cut vertical and then horizontal slits across the rounded crown of the hat. (This will provide vents for steam to escape as the pie cooks, as well as produce a woven texture to resemble a straw hat.) Using dough scraps, cut long strips to form a band for the base of the brim of each hat, letting ends sit on top of one another, and extend onto the brim of the hat.
- In a small bowl, whisk together egg and water to make an egg wash. Brush egg wash over surface of each hat pie.
- Bake until tops are dry and lightly browned, 8 to 10 minutes. Let cool slightly on baking sheet, approximately 5 minutes. Let cool completely on wire racks.
- Just before serving, garnish with edible flowers, if desired.
Notes
*We used edible flowers from Gourmet Sweet Botanicals, 800-931-7530 or gourmetsweetbotanicals.com.
