Hey Guys, today we are making these adorable “Banana Hand Pies”. These hand pies is decadent  and really easy to make.

Slices of fresh bananas, brown sugar and cinnamon, baked to perfection inside of an individual pie crust. The most perfect, amazing pie crust I’ve ever made.

The key to a really good pie crust is to have super cold butter, so, make sure you freeze them well in advance.
Instead of that classic ice water, we are gonna use sour cream to make the pie crust. Not only the dough extremely easy to work with, but the crust also buttery, light and flaky.

The pie crust dough can be prepared in advance and have it ready for whenever you are craving for some delicious snack.
You also can choose each time a different filling, there are so many options apple, pineapple, chocolate and various savory fillings.

The great thing about this dough is we don’t need store them in the fridge for a few hours before rolling. But even you can roll the dough immediately, I suggest to finish with all the pie details first to avoid the filling sit to long and becomes watery.

It’s really hard not to fall in love with them…

I like these best when they are still warm from the oven, when the filling is hot and the brown sugar is melted.

They will still be delicious the day after they were baked. You just need to reheating them a few minutes in the oven to crisp up the pastry.

And a scoop Vanilla ice cream served alongside makes a perfect combination with these adorable pie.

Hm..mm it’s really smells good. I hope that you will love these recipe and give them a try, enjoy the recipe!

BANANA HAND PIES
Yield: 5 Pieces
Active time: 1/2 hour
Total time: 1 hour

INGREDIENTS
Pie Dough:

• 150 grams All-Purpose Flour
• 1/4 teaspoon Salt
• 1 1/2 teaspoons Granulated Sugar
• 1/4 teaspoon Tumeric Powder
• 105 grams Unsalted Butter (Frozen)
• 90 grams Sour Cream (Not Lowfat or Light)

Filling:

• 2 Bananas (Overripe)
• 30 grams Brown Sugar
• 1 teaspoon Cinnamon Powder
  
  Cocoa and Red Food Colouring
  Egg Whites (For Glue)

INSTRUCTIONS
Design Template
Tracing the outline template to some greaseproof paper and gently cut the outline.

Pie Filling
Cut the bananas into small pieces, mix it with the brown sugar and cinnamon, set aside.


Pie Dough

1. Preheat the oven to 200°C
2. In a medium bowl, lightly whisk together all the dry ingredients the flour, salt, granulated sugar and turmeric powder.
3. Using the large holes of a box grater, grate the frozen butter into the dry ingredients.Using a fork, toss the butter and flour mixture.
   Do not break down the butter pieces in this step, just lightly toss until they are coated with flour or until you see a crumbly consistency.
4. Add in the sour cream
   Using the same fork, mix the sour cream into the butter flour mixture. Pressing the fork down into the sour cream, in order to mash the large clumps of sour cream into the flour and butter.
   Try not to overwork the dough, if the butter pieces get too small and overprocessed, the crust will be tough.
   Then use hands to pull out the dough together (it will look a bit shaggy at first, but as you press it quickly and firmly together, it should start to form a cohesive ball).
   *If the dough seems overly wet, you can add a tablespoon of flour and if it’s too dry, add a teaspoon of sour cream at a time.
5. Spare some pie dough for the details
   About 10 grams for the dark chocolate and 2 grams for the red.
   I am using cocoa powder and red food colouring powder for colouring, you can also use liquid food colouring if you want.
6. Making pie details
   – Combine the oval shape of dark brown and red dough to create his mouth and tongue.
   – Using a dark brown dough to create his eyes, eyebrows and hands.
   – A bit of red dough for his cheeks.
7. Roll the pie dough
   Divide the dough into 2 batches, for the bottom and top, so it’s easier to handle.
   Using a rolling pin, roll this out into about a half centimetre thick, then cut 5 pieces out of the each batch according to the design template (total 10 pieces of the cut dough).
8. Fill the doughLay the bottom side of the cut dough on the tray with a parchment paper, place banana filling in the middle of the dough.
   Brush the egg whites as a glue on the underside rim and then place the top cut dough on top of the filling.
   Gently pasting the edges dough with fingers, and then using the prongs of a fork press the edges to seal the pies.
9. Pie details
   Using egg whites as a glue to stick all the details to each position.
10. Bake for about 20 minutes. Take off from the heat, let it cool on the pans for 5 minutes before transferring to a cooling rack to finish cooling. 

NOTES

1. The key to a really good pie crust is to have super cold butter. So, make sure you freeze them well in advance.
2. Best serve when they are still warm from the oven, when the filling is hot and the brown sugar is melted.
3. A scoop Vanilla ice cream served alongside makes a perfect combination with these adorable pie.
4. They will still be delicious the day after they were baked, just store them in the fridge and reheat them a few minutes in the oven to crisp up the pastry.
5. The pie dough can also be pressed into a flat disc and wrapped in plastic to be refrigerated for 1-2 days or frozen for up to a month.
6. The uncooked pie can be assembled a day ahead of time and stored in the fridge on the baking sheet until ready to bake.
7. To freeze uncooked the pies, assemble the uncooked pies on a baking sheet, place the sheet in the freezer for one hour in order to harden and then transfer the frozen pies to a freezer bag.
   To prevent the pies from sticking to each other, place a sheet of parchment paper between them. Can be frozen for up to 3 months.
   And when you are ready to bake them, place desired amount of pies 2-3 inches apart on a rimmed parchment lined pan and bake them in preheated 200°C oven for about 20-25 minutes.