Cherry Handpies


Handpies

Makes 8

I love sour cherries in general, but definitely in baking - they are so delicious! You can adjust the sugar in this recipe - if you like them a bit sweeter, you can add up to ½ cup granulated sugar. Just a reminder, if you drizzling with glaze, this will add sweetness when you eat it. You’ll have extra filling wth this recipe. You can eat with yogurt or ice cream or make an extra batch of dough and freeze the extras.

1 recipe pie dough

1 pint cherries (pitted and chopped) or use blueberries

1/3 cup granulated sugar

2 tablespoons cornstarch

2 tablespoons water

1 teaspoon finely grated lemon zest

1 tablespoon butter

Egg wash (1 egg beaten with 1 tablespoon water and a pinch of salt)

Preheat the oven to 375°F

To Make the Filling:

Combine 1 cup of the cherries with the sugar in a saucepan. Cook over medium heat, occasionally stirring, until the sugar is dissolved and the cherries soften and begin excusing liquid, about 7 minutes.

Combine the cornstarch and water in a small bowl and whisk into the cherry mixture. Cook, constantly stirring, over medium heat, until the mixture comes to a boil, thickens, and becomes translucent.

Pour into a large bowl and stir in the remaining filling ingredients. Cool.

Roll out the dough and cut it into 4-5 inch circles. Alternately, cut into 4- 5 inch squares. Place about 2-3 tablespoons of the mixture onto one-half of each round. Lightly brush egg wash around the edge of the covered half of each round. Fold the remaining dough over to enclose, forming a half-moon. Gently press edges together to seal. Brush the tops of each pie with egg wash. Using a paring knife, score the top of each pie.

Place the hand pies in the oven. Bake for about 40 minutes, until the crust is baked through and a deep golden brown and the filling is gently bubbling. Remove from oven and cool.



Pie Dough

Makes enough for 8 hand pies

If you don’t want any extra cherry filling, double this recipe.

1¼ cup all-purpose flour

½ teaspoon salt

1 stick (4 ounces) cold unsalted butter, cut into 8 pieces

¼ cup heavy cream

1 egg, beaten

Combine flour and salt in a bowl.

Add in butter, and using a pastry blender, work butter until in small pea-size pieces. Stir in heavy cream and egg until just combined. If the mixture appears dry, add 1 tablespoon of water.

Flatten dough into a disk, wrap in plastic and refrigerate for about 2 hours.

To roll the dough:

Place a piece of parchment paper on your work surface and lightly dust with flour. Place the dough on the parchment and then lightly dust with flour. Begin rolling dough in a circle, making sure to pick up and rotate the dough after each roll. Roll dough approximately ⅛-inch-thick. Place approximately ¼ cup of the filling on the front half of the dough, leaving about ½-inch border. Lightly egg wash the edges of the dough and fold over the top half of the dough over the filling. Press the dough lightly with your fingertips. Using a knife or pastry wheel, trim the edges of the dough to make the dough even. Using a fork, press lightly on the edges to completely seal. Place on a parchment lined baking sheet and bake until lightly golden.




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