-
1
Bring the water, granulated sugar, lemon peel, ginger, cardamom, and vanilla-bean seeds to a boil in a saucepan.
-
2
Cook until sugar dissolves; reduce heat, and simmer, uncovered, until liquid has thickened slightly, about 10 minutes.
-
3
Add apricots to pan.
-
4
Rinse a double thickness of cheesecloth under cold water, and drape over apricots so fruit is covered by cloth and submerged in liquid.
-
5
(Alternatively, cut a round of parchment to fit pan and cover fruit.)
-
6
Continue simmering until apricots soften slightly, 2 to 4 minutes, depending on ripeness.
-
7
Remove from heat, and let cool completely.
-
8
Use immediately, or transfer apricots and poaching liquid to a storage container.
-
9
Make sure apricots are completely submerged in liquid at all times.
-
10
Refrigerate until ready to use, up to 4 days.
-
11
On a lightly floured surface, roll out 1 disk of dough into a large round, about 1/8 inch thick.
-
12
Cut out twelve 3-inch rounds.
-
13
Transfer rounds to a parchment-lined rimmed baking sheet; refrigerate or freeze until firm, about 30 minutes.
-
14
Repeat process with remaining dough, using a 4-inch cookie cutter to make 12 more rounds; do not refrigerate.
-
15
Using paper towels, blot poached apricots halves to eliminate excess liquid.
-
16
Place 1 in center of each chilled 3-inch round.
-
17
Brush ice water around edges of dough; cover each with an unchilled 4-inch round.
-
18
Gently press edges together to seal.
-
19
Refrigerate about 30 minutes.
-
20
Preheat oven to 425F.
-
21
Using a paring knife, slash top of each hand pie in a crosshatch fashion.
-
22
Brush with water, and generously sprinkle with sanding sugar.
-
23
Bake 15 minutes.
-
24
Reduce heat to 350F.
-
25
Continue baking until pastry is golden brown, 15 to 20 minutes more.
-
26
Transfer pies to a wire rack to cool slightly before serving.
-
27
Or let cool completely, and store in an airtight container at room temperature up to 4 days.
