Purim is almost here and it’s time to start thinking about hamantashen (the triangular cookies that are supposed to remind us of evil Haman’s hat). Hamantashen, like all Jewish foods, can be made with a variety of different doughs and fillings. Family traditions are influenced by great-grandmothers who toted recipes from the old country.
It’s “pie” time for a change, so I’m twisting tradition by creating this hamantashen pie. The pie’s top crust is a veritable hat shop with its selection of triangular hamantashen. However, the whole hamantashen pie, not just the crust, tastes like the famous cookie.
The pie’s crust is hamantashen dough. It’s topped with layer of jam (lots of jam gives the pie a hamantashen feel). Next comes the berries. Using jam alone as a pie filling would yield an overly sweet pie. The berries meld with the jam during the bake to create a generally jammy flavor without extreme sweetness. Of course, the top crust is actual hamantashen cookies!
Hamantashen Pie Recipe
- 1 to 1 1/2 recipes of hamantashen dough You should be able to make this pie with a single recipe, but you might want to make some extra dough just in case. You can also make some extra cookies with it.
- 1 1/3 cups jam for pie filling You can choose any flavor or even multiple flavors. All of the fruit flavors go well with each other.
- 10 ounces blueberries
- 1 tablespoon cornstarch
- 1/4 cup jam for hamantashen filling Again, any flavor will work. It would be pretty to use a variety of differently-colored jams.
Preheat oven to 400 F.
Spray a 9" pie pan with non-stick cooking spray.
Roll out half of the hamantashen dough to a 1/8" thick circle to fit in a 9" pie pan and transfer to the pan. If the dough breaks at all during transfer, just press it back together.
Top the pie dough with the jam filling.
Coat blueberries in cornstarch and pour over jam.
Cover edge of the crust with foil or a pie guard.
Bake for 40 minutes. The blueberries should be nice and bubbly and not super liquidy.
While the pie is baking, make hamantashen with the second half of the dough and the hamantashen jam filling. There are detailed instructions for shaping hamantashen in my hamantashen recipe post. I used a 2" circle cookie cutter.
Remove the pie from the oven and cover the whole top with unbaked hamantashen - a little overlap is OK, but aim for a single layer.
Bake for another 15-20 minutes with the pie guard still on. Check on the pie frequently to ensure that the hamantashen don't burn. They should be a nice golden brown.
Cool to room temperature.
Slice and enjoy!
If You Love This Pie…
If you love the pie, don’t miss my hamantashen cupcakes!