Side Pannel
Cherry Hand Pies
Cherry Hand Pies
- Recipe Submitted by maryjosh on 04/18/2018
Ingredients List
- For the Crust:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 teaspoon baking powder
- 1 tablespoon granulated sugar
- 2 sticks (8 ounces) VERY cold, unsalted butter, cut into cubes
- 1/2 cup cold FULL FAT sour cream
- For the filling:
- 2 and 1/2 cups pitted sweet cherries, fresh or frozen
- 1/4 cup granulated sugar
- 1 and 1/2 tablespoons cornstarch
- 1 tablespoon fresh lime juice
- For the topping:
- 1 large egg, beaten
- Turbinado sugar, optional
Directions
To make the crust:
In a large bowl whisk together the flour, salt, baking powder, and sugar. Add the butter, working it in with your hands or a pastry cutter, until it's a coarse meal. The butter should still be in large, pea-sized pieces. Using a rubber spatula, stir in the sour cream. The dough will be very shaggy at this point. Turn it out onto a well floured work surface, and bring it together with a few quick kneads.
Pat the dough into a 10 inch log, then roll it out into a 10" x 12" rectangle. Dust both sides of the dough lightly with flour, and starting with the shorter end, fold it in three - like a letter. Flip the dough over, and roll it again into a 10" x 12" rectangle. Fold it in three again. Wrap the dough in saran wrap, and chill for 1 hour.
To make the cherry filling:
Combine all the ingredients in a saucepan over medium-high heat. Simmer, stirring almost constantly, until the mixture starts to thicken – about 6 minutes. Reduce heat to low and cook for another 2 minutes before removing from the heat. Transfer to a heatproof bowl and cool to room temperature.
Assembly and cooking:
Preheat the oven to 425°F. Place a rack on the middle shelf. Line a large baking sheet with parchment paper, set aside until needed.
Roll the dough into a large square that’s about 1/8 of an inch thick. With a straight edge and pastry wheel, cut out sixteen 3 inch squares. Place squares on prepared baking sheet. Using a small knife, make three tiny slashes across 8 of the squares. Fill the other 8 squares with two tablespoons of the cherry filling, then match up each one with a vented piece of dough. Lightly brush the edges and tops of each pie and crimp the sides together using a small fork.
Bake the pies for 20 to 22 minutes, or until golden brown. Remove from the oven, and cool for at least 10 minutes before serving.
In a large bowl whisk together the flour, salt, baking powder, and sugar. Add the butter, working it in with your hands or a pastry cutter, until it's a coarse meal. The butter should still be in large, pea-sized pieces. Using a rubber spatula, stir in the sour cream. The dough will be very shaggy at this point. Turn it out onto a well floured work surface, and bring it together with a few quick kneads.
Pat the dough into a 10 inch log, then roll it out into a 10" x 12" rectangle. Dust both sides of the dough lightly with flour, and starting with the shorter end, fold it in three - like a letter. Flip the dough over, and roll it again into a 10" x 12" rectangle. Fold it in three again. Wrap the dough in saran wrap, and chill for 1 hour.
To make the cherry filling:
Combine all the ingredients in a saucepan over medium-high heat. Simmer, stirring almost constantly, until the mixture starts to thicken – about 6 minutes. Reduce heat to low and cook for another 2 minutes before removing from the heat. Transfer to a heatproof bowl and cool to room temperature.
Assembly and cooking:
Preheat the oven to 425°F. Place a rack on the middle shelf. Line a large baking sheet with parchment paper, set aside until needed.
Roll the dough into a large square that’s about 1/8 of an inch thick. With a straight edge and pastry wheel, cut out sixteen 3 inch squares. Place squares on prepared baking sheet. Using a small knife, make three tiny slashes across 8 of the squares. Fill the other 8 squares with two tablespoons of the cherry filling, then match up each one with a vented piece of dough. Lightly brush the edges and tops of each pie and crimp the sides together using a small fork.
Bake the pies for 20 to 22 minutes, or until golden brown. Remove from the oven, and cool for at least 10 minutes before serving.
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