• Begin by combining the butter, mascarpone, granulated sugar, salt, heavy cream, and grated lemon zest in a food processor. Pulse these ingredients until the mixture is smooth and evenly incorporated. The lemon zest adds a bright, subtle aroma that complements the apricots beautifully.
• Next, add the all-purpose flour to the mixture. Continue to pulse until a sticky, cohesive dough forms. It’s important not to overmix at this stage; just enough to bring the ingredients together.

• Carefully divide the sticky dough into two equal pieces, each weighing approximately 1 3/4 cups. Shape each portion into a neat ball.
• Wrap each dough ball tightly with plastic wrap, ensuring that no part of the dough is exposed to air. This prevents it from drying out and forming a crust.
• Refrigerate the dough for a minimum of 3 hours. For best results and easier handling, chilling it overnight is highly recommended. This allows the butter to firm up and the gluten to relax, making the dough less sticky and more pliable for rolling. While the dough is chilling, you can prepare the delicious apricot filling.

• Melt one tablespoon of unsalted butter in a skillet over medium heat. Watch for the butter to stop foaming, indicating it’s ready.
• Carefully toss in the dried bay leaf. It will crackle and pop, releasing its subtle, earthy aroma into the butter. This unexpected addition provides a wonderful depth of flavor.
• Add the diced apricots to the skillet and stir gently to coat them in the fragrant butter.
• Stir in the freshly squeezed lemon juice, granulated sugar, coarse sea salt, chopped fresh rosemary, and a pinch of good cinnamon. These ingredients will beautifully enhance the apricots’ natural sweetness and tartness, creating a complex and inviting flavor profile.
• Continue to cook the mixture over medium heat for 12 to 15 minutes, or until the apricots are very tender and the liquid has thickened into a syrupy consistency. The aroma filling your kitchen will be absolutely delightful.
• Once cooked, remove the skillet from the heat and allow the filling to cool completely to room temperature. This is essential to prevent the delicate dough from tearing or becoming warm and difficult to work with.

• When you’re ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper; this will prevent sticking and make cleanup a breeze.
• Prepare your primary work surface by lining it with a large sheet of parchment paper. Sprinkle a generous amount of flour over the parchment paper. Retrieve one ball of chilled dough from the refrigerator.
• On your well-floured parchment, roll out the dough ball to form a rectangle approximately 10 inches wide by 20 inches long. Use a round cutter, a bowl, or the rim of a drinking glass (about 4 1/2 inches wide) to cut out eight circles from the rolled-out dough.
• Carefully transfer these dough circles to your prepared baking sheet. An offset spatula, well-floured, can be incredibly helpful for lifting and moving the delicate rounds without tearing. Spoon about 1 tablespoon of the cooled apricot filling into the center of each dough circle. The recipe is designed so that the entire apricot mixture should perfectly fill 16 pies.

• In a small bowl, lightly beat the two eggs for your egg wash. This will help seal the pies and give them a beautiful golden sheen.
• For each filled dough circle, brush half of the outer edge with the beaten egg. This acts as a ‘glue’ to ensure a tight seal.
• Gently fold the dough over the filling to create a perfect half-moon shape. Press the edges together firmly with your fingers. Then, use the tines of a fork to press down all the way around the half-circle. This not only creates a decorative crimped edge but also ensures the filling is securely sealed inside.
• Using a small, sharp knife, cut four small slits into the top of each pie. These vents are crucial for allowing steam to escape during baking, preventing the pies from bursting and ensuring an even bake.
• Finally, brush the tops of all the sealed hand pies with the remaining beaten egg wash and sprinkle generously with turbinado sugar. The turbinado sugar adds a lovely sparkle and a delightful crunch to the crust.

• Repeat the rolling, cutting, filling, and sealing steps with your remaining ball of dough until all hand pies are formed and ready.
• Bake the hand pies in your preheated oven for 25 to 30 minutes, or until they achieve a beautiful golden brown color and the filling is bubbly.
• For even baking, halfway through the cooking time (around 12-15 minutes), switch the top baking sheet to the bottom rack and vice versa. Also, rotate both baking sheets 180 degrees. This ensures all pies bake evenly and achieve that perfect golden hue.
• Once baked to perfection, carefully remove the hand pies from the oven and transfer them to wire racks to cool. Allowing them to cool on a rack prevents the bottoms from becoming soggy.
• These delicious apricot hand pies can be enjoyed warm, straight from the oven, or at room temperature. Both ways offer a delightful experience!

NOTE: If you’re running short on time or if apricots are not readily available, you can easily skip making the homemade filling. Instead, fill each circle of dough with one thinly sliced strawberry and two teaspoons of your favorite jam (apricot, peach, or raspberry would all be delightful). This shortcut still yields incredibly delicious hand pies with minimal effort.