August 13th, 2014
So, I’ve got this lime curd problem. It started with the discovery of my new favorite snack, Yogurt with Lime Curd and Raspberries. I’ve been eating it like crazy, sneaking small, plain spoonfuls of lime curd in between. Now I’ve taken lime curd to new places, places from which I cannot return. Now I’ve paired tangy lime custard with sweet summer plums in a hand pie that goes down all too easily. It’s summer deliciousness all wrapped in pie dough which, by the way, is how all deliciousness should be delivered.
I used crazy sweet, overripe plums in my recipe, so I kept the sugar to a minimum. Plus, I like things on the tangier side. If your plums are a little sour, as plums can be (this is not a euphemism) or you like your pies sugary sweet, you can up to double the sugar.
As for the lime curd, I’ve been making batches to use in all different ways and, yes, to eat plain, too. (Don’t judge me.) Use this recipe for lemon curd and substitute lime juice for the lemon juice called for and you can do the same, too.
Fresh Plum and Lime Custard Hand Pies
(Can be shared with kids 12+ mos)*
Makes 8-10 hand pies
1 1/4 cup chopped plums
2-4 tablespoons sugar (see note above)
1 tablespoon cornstarch or arrowroot powder
Enough pie dough for one double crust pie
8-10 tablespoons lime curd (about 1 tablespoon per pie)
1 egg, lightly whisked
Demerara sugar, for sprinkling (optional)
1. Preheat oven to 350 degrees. In a medium bowl, combine plums, sugar and corn starch; set aside.
2. Roll pie dough to about 1/8″ thickness in one or two rectangles (two is easier to manage; they do not need to be perfect rectangles). Using a sharp knife or pizza cutter, cut strips that are about 4″ wide and 10″ long (again, these are rough measurements that don’t need to be exact).
3. Place about a tablespoon of lime curd in the middle of the strip, about 2 1/2″ from the bottom edge. Pile a spoonful of plums on top and fold each strip in half, making a hand pie that is roughly 4″ wide and 5″ long. Line up the three cut edges and crimp closed with a fork. Transfer finished hand pies to a parchment lined baking sheet.
4. Add a splash of water to the egg and whisk some more to make an egg wash. Using a pastry brush, brush egg wash over the top of each hand pie. Sprinkle with demerara sugar and bake in preheated oven for 20-22 minutes, until the crust is golden brown. Remove from oven and allow pies to cool on the baking sheet for 2 minutes before carefully transferring them to a wire rack to finish cooling completely. Serve warm or keep for up to 2 days on the counter or up to 4 in the refrigerator.
*Note: While there is nothing in these that is unsafe for younger eaters, I recommend these pies beginning at 12 months due to the relatively high sugar content. No matter how old your eaters, be sure to serve an age appropriate portion. A little of these sweet treats goes a long way with wee ones.