Ingredients
1 15.5-oz. box refrigerated pie crust, 1 crust thawed (the other crust reserved for another use)
1 16.5-oz. roll refrigerated sugar cookie dough
3/4 cup all-purpose unbleached flour, divided
3/4 cup natural creamy peanut butter
3 large free-range eggs
1 cup granulated sugar, divided
1/2 teaspoon pure vanilla extract
1/2 teaspoon salt
1 POM Fresh Pomegranate, seeds removed
2 tablespoons whole milk
1 cup salted dry-roasted peanuts, finely crushed
1 16.5-oz. roll refrigerated sugar cookie dough
3/4 cup all-purpose unbleached flour, divided
3/4 cup natural creamy peanut butter
3 large free-range eggs
1 cup granulated sugar, divided
1/2 teaspoon pure vanilla extract
1/2 teaspoon salt
1 POM Fresh Pomegranate, seeds removed
2 tablespoons whole milk
1 cup salted dry-roasted peanuts, finely crushed
Preparation
In a mixing bowl, beat together 1 thawed pie crust, sugar cookie dough and 6 tablespoons of flour until just combined. Divide the mixture into 4 equally-sized balls, press the balls into discs, wrap the discs with plastic wrap and chill for 20 minutes.
In a separate small clean mixing bowl, beat together the peanut butter, 2 eggs, 3/4 cup granulated sugar, vanilla and salt until smooth. Fold in the POM Fresh Pomegranate seeds and refrigerate peanut butter-pomegranate mixture until ready to fill the hand pies.
Line 2 large baking sheets with parchment paper and set aside. Also, preheat your oven to 400 degrees F.
Dust your clean work counter with some of the remaining flour. Working with one chilled dough disc at a time, dust the top of the disc with flour and roll each disk to 1/4-inch thickness. Using a pizza cutter or a sharp clean paring knife, cut the dough into 4, 4-inch by 4-inch squares, reserving any scraps. Brush any extra flour off of the squares and, using a thin, wide spatula, transfer the squares to your prepared baking sheets. Retrieve your peanut butter-pomegranate mixture from its resting place in the refrigerator and place a heaping tablespoon of the peanut butter-pomegranate mixture into the middle of each square. Use your fingers to spread the fillings evenly on each square, leaving about a 1/4-inch border. Fold each hand pie into a triangle and crimp the edges with a crimping pasta roller or the tongs of a form. Using your fingers, re-shape the crimped pies into triangles if they have become misshapen and patch any holes on top with the reserved scraps from cutting the squares. Repeat with remaining 4 discs and the remaining of the filling.
In a small bowl, whisk together the remaining egg and milk until combined. In a separate small bowl, combine the remaining granulated sugar and the finely-crushed peanuts. Using a brush, generously glaze each hand pie with the egg mixture. Sprinkle the hand pies evenly with the sugar-crushed peanut mixture and transfer the baking sheets to your refrigerator to chill for 15 minutes.
Bake the hand pies for 15 to 18 minutes, or until golden brown. Allow the hand pies to cool on your baking sheets for at least 10 minutes before serving, then serve and enjoy! Thanks!
In a separate small clean mixing bowl, beat together the peanut butter, 2 eggs, 3/4 cup granulated sugar, vanilla and salt until smooth. Fold in the POM Fresh Pomegranate seeds and refrigerate peanut butter-pomegranate mixture until ready to fill the hand pies.
Line 2 large baking sheets with parchment paper and set aside. Also, preheat your oven to 400 degrees F.
Dust your clean work counter with some of the remaining flour. Working with one chilled dough disc at a time, dust the top of the disc with flour and roll each disk to 1/4-inch thickness. Using a pizza cutter or a sharp clean paring knife, cut the dough into 4, 4-inch by 4-inch squares, reserving any scraps. Brush any extra flour off of the squares and, using a thin, wide spatula, transfer the squares to your prepared baking sheets. Retrieve your peanut butter-pomegranate mixture from its resting place in the refrigerator and place a heaping tablespoon of the peanut butter-pomegranate mixture into the middle of each square. Use your fingers to spread the fillings evenly on each square, leaving about a 1/4-inch border. Fold each hand pie into a triangle and crimp the edges with a crimping pasta roller or the tongs of a form. Using your fingers, re-shape the crimped pies into triangles if they have become misshapen and patch any holes on top with the reserved scraps from cutting the squares. Repeat with remaining 4 discs and the remaining of the filling.
In a small bowl, whisk together the remaining egg and milk until combined. In a separate small bowl, combine the remaining granulated sugar and the finely-crushed peanuts. Using a brush, generously glaze each hand pie with the egg mixture. Sprinkle the hand pies evenly with the sugar-crushed peanut mixture and transfer the baking sheets to your refrigerator to chill for 15 minutes.
Bake the hand pies for 15 to 18 minutes, or until golden brown. Allow the hand pies to cool on your baking sheets for at least 10 minutes before serving, then serve and enjoy! Thanks!
Note
Makes 16 hand pies. Thanks!
