-
1
When you make the pastry, divide the dough into 4 equal-size balls.
-
2
Flatten the balls into 1/2-inch-thick disks and wrap the disks in plastic wrap.
-
3
Refrigerate until fairly firm, 1 to 1 1/2 hours, but not overly so, or it will be difficult to roll.
-
4
To make the filling, put the raisins, walnuts, brown sugar, coconut, and cinnamon in a food processor and pulse repeatedly, until the nuts are finely chopped-but not too finely; you want some larger pieces, too.
-
5
Transfer to a medium-size mixing bowl and add the apple, pear, and lemon juice.
-
6
Mix well and set aside.
-
7
Working with one piece of dough at a time, roll it into an 8-inch circle on a sheet of lightly floured waxed paper with a floured rolling pin.
-
8
Spoon about one-quarter of the filling over half of the dough, leaving a 3/4-inch border along the edge.
-
9
Moisten the edge of the pastry with a finger, then fold the empty half over the filling.
-
10
Fold up the border and pinch the edges together, rolling them between your fingers into a son of rope edge.
-
11
Place the turnover on a large, lightly buttered baking sheet.
-
12
Refrigerate while you make the remaining hand pies, putting each on the sheet as it is assembled.
-
13
Preheat the oven to 400 degrees.
-
14
Remove the sheet from the refrigerator and brush each hand pie with a little milk.
-
15
Sprinkle them with granulated sugar, then poke the surface 2 or 3 times with a fork to make steam vents.
-
16
Place on the center oven rack and bake for 10 minutes.
-
17
Reduce the oven temperature to 375 degrees and bake for 20 minutes longer, until golden brown.
-
18
You may see steam coming from the vents.
-
19
Transfer the pies to a cooling rack and let cool slightly.
-
20
While theyre still warm, dust them with a little confectioners sugar, if you like.
-
21
I just put a tablespoon or two of sugar in a sieve and shake it right over the pies.
-
22
I think these are best eaten warm.
