Homemade Hostess Fruit Pies

For the pastry

1. Whisk together the flour, sugar, salt, and baking powder in a large bowl.

2. Cut or rub in the cold butter until the pieces are smaller and more finely incorporated than for a standard flaky pie dough, aiming for a shortbread-like texture.

3. Drizzle in the ice water and mix just until a dough forms.

4. Divide the dough into two equal rectangular blocks, wrap each tightly in plastic wrap, and chill in the refrigerator for at least 2 hours or overnight.

   Then 120 min of waiting

For the apple filling

5. Toss the diced apples with the lemon juice in a medium saucepan to prevent browning.

6. Add the cinnamon, butter, vanilla paste, Grand Marnier, sugar, and enough water to just cover the apples.

7. Cut a round cartouche from parchment paper, place it directly over the surface of the apples, and bring the mixture to a gentle simmer over medium-low heat.

8. Simmer gently under the cartouche until the apples are translucent and tender, 10–12 minutes.

9. Strain the apples over a bowl, collecting the poaching liquid, and set the apple pieces aside.

10. Return the poaching liquid to the saucepan over medium-high heat and boil until slightly reduced.

11. Whisk in the cornstarch slurry and boil until the liquid is clear, thick, and glossy, 1–2 minutes.

12. Pour the thickened liquid over the poached apples, stir in a extra pinch of cinnamon if desired, and chill the filling thoroughly.

    Then 30 min of waiting

For the cherry filling

13. Coarsely chop the drained sour cherries and set aside in a bowl.

14. Pour the reserved cherry juice and the sugar into a small saucepan and bring to a boil over medium-high heat.

15. Whisk in the cornstarch slurry and cook, stirring constantly, until the liquid is thick and glossy, 1–2 minutes.

16. Pour the thickened syrup over the chopped cherries, stir well, and chill completely in the refrigerator.

    Then 30 min of waiting

To assemble and bake

17. Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.

18. On a lightly floured surface, roll out one block of chilled pastry dough to a square roughly 1/8-inch thick.

19. Trim the edges and cut the dough into 4 equal smaller squares.

20. Whisk the egg in a small dish to make an egg wash.

21. Brush egg wash along the edges of each dough square.

22. Place a portion of chilled apple filling onto one side of each square, leaving a clear border around the edges.

23. Fold the dough over the filling to form a rectangle, gently pressing around the mound to expel any trapped air pockets.

24. Crimp the edges firmly with the tines of a fork to seal the pie completely.

25. Transfer the assembled apple pies to one prepared baking sheet and place in the freezer until firm, about 15 minutes.

    Then 15 min of waiting

26. Repeat rolling, filling, folding, crimping, and freezing with the second block of dough and the cherry filling.

27. Trim the frozen edges of the pies with kitchen shears or a knife to create neatly rounded corners and smooth borders.

28. Brush the tops of the pies lightly with egg wash, and slice 2 or 3 tiny vent slits into the top crust of each pie with the tip of a sharp knife.

29. Bake at 375°F (190°C) until the crusts are lightly puffed, set, and golden brown, 45–50 minutes.

    Then 45 min of waiting

30. Transfer the baked pies to a wire cooling rack and let cool completely before glazing.

    Then 30 min of waiting

For the glaze

31. Whisk the confectioners' sugar, heavy cream, and a pinch of salt together in a shallow bowl until smooth.

32. Whisk in water, 1 teaspoon at a time, until the glaze reaches a fluid, pourable dipping consistency.

33. Dip the top face of each cooled pie into the glaze, turning slightly to coat evenly, then place back on the wire rack to let the excess drip off and set.

    Then 10 min of waiting

34. Working with frozen, pre-shaped hand pies helps preserve their shape and keeps the edges neat during trimming and baking.

35. A small amount of baking powder in the dough gives the baked crust a slightly puffed, tender, cake-like layer reminiscent of packaged fried hand pies.