Plum Hand Pies

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  • Each pie
  • 290cal
  • 17g fat (4.5g sat)
  • 30mg chol
  • 260mg sodium
  • 30g carb
  • 2g fiber
  • 8g sugars
  • 5g protein


  • 1 1/2 cups diced plums or pluots
  • 3 tablespoons brown sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • 3 tablespoons chèvre cheese, at room temperature
  • 2 teaspoons chopped fresh basil
  • 1 prepared double pie crust
  • 1 egg beaten with 1 tablespoon water, for egg wash
  • Coarse sugar, for sprinkling


Preheat oven to 400° F. Line a baking sheet with parchment paper.

In a bowl, combine plums, sugar, cornstarch, zest and juice; set aside. In a separate bowl, mix together chèvre and basil.

Roll out pie crust on a lightly floured surface until 1/8-inch-thick. Using a cookie cutter, cut out as many 5- to 6-inch rounds as you can. Re-roll dough scraps and cut out more rounds.

Place 1 teaspoon chèvre in the center of each round. Top with a generous tablespoon of plum filling, making sure to leave a 1/2-inch border. Brush border with egg wash and fold dough over to enclose filling. Press tightly shut with fingers, then crimp edges with a fork to seal.

Transfer pies to the prepared baking sheet, brush tops with egg wash and sprinkle with coarse sugar. Cut a small vent in the top of each pie. Bake until crust is golden and filling is bubbling from vent, about 20 minutes. Cool for a few minutes before serving.

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