Cajun
Cajun Sweet Dough Pies
Tender Cajun hand pies made with a soft, lightly sweet dough and filled with fig preserves, a common bayou-country favorite. The crust bakes up golden and cakey at the edges, with warm fruit filling tucked inside.
Ingredients
- all-purpose flour1 cup, plus more for rolling
- granulated sugar2 tbsp
- baking powder1/2 tsp
- fine salt1/8 tsp
- vegetable shortening2 tbsp
- unsalted butter, softened1 tbsp
- large egg, beaten1
- whole milk2 tbsp
- vanilla extract1/4 tsp
- fig preserves1/3 cup
- ground cinnamon1 pinch
- lemon zest1/4 tsp
- coarse sugar1 tsp, optional
Method
- Whisk the flour, granulated sugar, baking powder, and salt together in a bowl.
- Cut in the shortening and softened butter with your fingertips or a pastry cutter until the mixture looks like coarse meal.
- Stir in 2 tablespoons of the beaten egg, the milk, and the vanilla just until a soft dough forms; reserve the remaining beaten egg for brushing.
- Turn the dough onto a lightly floured surface, pat it into a disk, wrap it, and chill for 20 minutes.
- Stir the fig preserves with the cinnamon and lemon zest in a small bowl.
- Heat the oven to 375°F and line a baking sheet with parchment paper.
- Roll the chilled dough about 1/8 inch thick and cut two 5- to 6-inch rounds, re-rolling scraps if needed.
- Spoon half of the fig filling onto one side of each round, leaving a clean border around the edge.
- Fold each round over into a half-moon, press the edges closed, and crimp firmly with a fork.
- Place the pies on the prepared baking sheet, cut a small vent in the top of each, and brush lightly with the reserved beaten egg.
- Sprinkle with coarse sugar if using.
- Bake for 18 to 22 minutes, until the pies are golden brown and the bottoms are lightly browned.
- Let the sweet dough pies cool for at least 10 minutes before serving, as the fruit filling will be very hot.
Common questions
Can I substitute the fig preserves with another filling?
Yes. Apricot, peach, or apple preserves work well, and you can keep the cinnamon and lemon zest or swap in a little nutmeg. Use a thick jam so the pies don’t leak while baking.
How long does it take to make Cajun Sweet Dough Pies from start to finish?
Plan on about 45 to 60 minutes total. The dough needs 20 minutes to chill, then rolling, filling, and baking usually take another 25 to 35 minutes depending on your pace.
What are the most common mistakes when making sweet dough pies?
Overworking the dough makes it tough, and overfilling causes leaks. Also avoid rolling it too thin or skipping the chilled rest. Crimp the edges firmly so the pies stay sealed in the oven.
How should I store leftover sweet dough pies?
Cool them completely, then store in an airtight container at room temperature for 1 day or in the refrigerator for up to 4 days. Rewarm briefly in a low oven so the crust stays crisp.
What’s the best way to serve Cajun Sweet Dough Pies?
Serve them slightly warm or at room temperature, with a light dusting of coarse sugar if desired. They’re good plain, but a little whipped cream or vanilla ice cream makes them feel more dessert-like.