Sweets | Cherry Hand Pies

Posted on September 22, 2016

These were tasty and fun to make!

Yield: 8 to 10 hand pies

Ingredients

1 pound frozen red cherries, cut in half

1/4 cup to 3/4 cup granulated sugar (to taste)

2 tablespoons almond meal (optional)

2 tablespoons cornstarch

1/8 teaspoon almond extract (or vanilla)

1/8 teaspoon sea salt

1 Perfect Pie Dough recipe

1 large egg, beaten for egg wash

sparkling sugar, for garnish (optional)

 

Method

Preheat oven to 400°F.

To make filling: In a medium bowl, toss together cherries, sugar, almond meal, cornstarch, almond extract and salt to combine; set aside.

To assemble hand pies: Remove pie dough from the refrigerator about 15 minutes before rolling. Generously flour a work surface and place chilled dough disk on the flour. Dust the top of the dough with flour. Using a rolling pin, roll chilled dough into a circle, turning and flipping the dough as needed using a bench scraper to prevent sticking, until the circle measures 15 inches and 1/8-inch thick. Using a 4 1/2-inch round cookie cutter cut 8 circles of dough, rerolling once as needed.

Place 1 tablespoon (or more) of cherry filling in the center of each dough circle. Using a silicone pastry brush, lightly brush the dough edge halfway around with egg wash. Fold un-brushed dough edge over filling to create half-circle shape and press to seal and remove any air bubbles. Press edge with fork tines to create a decorative edge and ensure sealing. Place assembled hand pies on a parchment paper-lined baking sheet. Continue with remaining dough circles and freeze assembled pies for 15 minutes before baking. Save remaining egg wash.

Remove hand pies from freezer and cut a small "x" in the top of each with a paring knife. Use a silicone pastry brush to lightly glaze the top with a thin layer of the egg wash; sprinkle with sparkling sugar (if using) and place baking sheet in preheated oven. Bake until hand pies are golden brown, about 12 to 15 minutes. Remove from oven and allow pies to cool for 5 minutes. Using a large spatula, transfer pies to a cooling rack.

 

(Ref. Sur La Table's "Sweet Cherry Hand Pies" recipe, "Perfect Summer Pies" class.)