Apricot Hand Pies

• 2 cups water
• 3/4 cup granulated sugar
• 2 strips (1 1/2 inches long) fresh lemon peel, pith removed
• 1 piece (about 1/2 inch) fresh ginger, peeled
• 4 cardamom pods, cracked
• 1/2 vanilla bean, halved lengthwise, seeds scraped
• 6 small just-ripe apricots (3/4 pound), halved and pitted
• All-purpose flour, for dusting
• Pate Brisee (page 322)
• 2 tablespoons ice water
• Fine sanding sugar, for sprinkling

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.

water, sugar, lemon peel, fresh ginger, cardamom pods, vanilla bean, flour, brisee, water, sanding sugar

Taken from www.epicurious.com/recipes/food/views/apricot-hand-pies-389751 (may not work)