These Plum-Licorice Hand Pies come from Good Girl Dinette’s Diep Tran.
Tran says the recipe is inspired by Vietnamese preserving traditions, which favor candying over jams and jellies.
Looking for a way to use up those last summer apricots? Try Michael Chiarello’s Apricot Hand Pies, from his book Live Fire.
Live Fire explores cooking with a variety of hard-core outdoor grills. Chiarello makes these pies in a hot box (known otherwise as a box roaster or a Caja China). Originally used to prepare whole, charred pigs, it’s a large box made of wood and metal. You put the pig (or pie) inside, close the box, and burn charcoal over the lid.