Fig Raspberry Handpie Recipe

Combine dry ingredients

In a large bowl, whisk together the all-purpose flour, 1 tablespoon granulated sugar, and 1/2 teaspoon salt until evenly combined.

Cut in fats

Add the cold cubed butter and cold vegetable shortening to the flour mixture. Using a pastry cutter or two forks (or pulse in a food processor), cut the fats into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining (about 8–10 strokes/pulses).

Add liquid

In a small measuring cup, combine the ice water and apple cider vinegar. Drizzle the liquid over the flour mixture a few tablespoons at a time, gently folding with a rubber spatula until the dough just comes together and holds when pinched. You may not need all the water; stop when the dough is cohesive but not wet or sticky.

Form and chill

Turn the dough onto a lightly floured surface, gather it into a disk about 1 inch thick, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days). Chilling relaxes gluten and firms the butter for flaky layers.

Prepare fruit

If using dried figs, rehydrate by chopping and briefly simmering with 2 tablespoons water until soft (about 3–4 minutes) then drain excess liquid. If using fresh figs, simply chop into small pieces. Place chopped figs and raspberries in a medium bowl.

Combine filling ingredients

Add 1/2 cup granulated sugar, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1 tablespoon cornstarch, 1/2 teaspoon vanilla extract, 1/8 teaspoon ground cinnamon, and 1/8 teaspoon fine sea salt to the fruit. Gently fold until fruit is coated and cornstarch is evenly distributed. Let the mixture sit for 10 minutes so the cornstarch begins to bind released juices.

Adjust consistency

If the filling seems very loose after sitting, sprinkle an additional 1/2 teaspoon cornstarch and gently mix. The filling should be thick enough to hold shape but still spoonable.

Preheat and prepare

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.

Roll out dough

Remove dough from refrigerator and let sit 5–10 minutes to soften slightly but remain cold. On a lightly floured surface, roll the dough to about 1/8-inch thickness. Using a 4.5–5 inch round cutter (or a bowl), cut out 8 circles. Gather scraps, re-roll once, and cut additional circles if needed.

Portion filling

Place about 2 tablespoons of the fig-raspberry filling in the center of each dough circle, leaving a 1/2-inch border around the edge. Do not overfill to avoid leakage.

Seal handpies

Brush the border with a little beaten egg wash (beat the egg with 1 teaspoon water). Fold each dough circle in half over the filling to form a semicircle. Press edges gently to seal, then crimp with the tines of a fork to ensure a tight seal. Use a small knife to cut two small steam vents in the top of each handpie.

Egg wash and sugar

Place sealed handpies on the prepared baking sheet. Lightly brush the tops with the remaining egg wash and sprinkle with turbinado or coarse sugar (about 1/4 teaspoon per handpie).

Bake

Bake in the preheated oven for 18–22 minutes, rotating the pan halfway through, until the handpies are golden brown and the filling is bubbling through vents.

Cool

Transfer handpies to a wire rack and let cool for at least 15 minutes to allow filling to set. Cooling fully (30–45 minutes) makes them easier to handle.

Optional dusting

Once the handpies are cooled to warm, dust lightly with powdered sugar if desired. Serve warm or at room temperature.

Storage

Store cooled handpies in an airtight container at room temperature for up to 2 days, or refrigerate up to 5 days. Reheat in a 350°F (175°C) oven for 8–10 minutes to refresh the crust.