Cherry Hand Pies
User Reviews
5
Cherry Hand Pies
Description
Cherry Hand Pies feature pitted cherries cooked with caster sugar, lime zest and juice, and vanilla extract to create a bright and flavorful filling. The addition of cornstarch and water thickens the fruit to a suitable texture that holds together well when baked inside the shortcrust pastry.
The dough is cut into squares, filled with the cherry mixture, sealed by crimping the edges, then brushed with milk and slashed on top for steam release. Baking produces a crisp, golden crust around a warm, slightly jammy cherry center with citrus notes from the lime. These portable pies are great for serving as a snack or dessert, and their size makes them convenient for individual portions.
Preparation involves making the filling on the stove, assembling the pies with care to seal the edges to avoid leaking, and baking them on a parchment-lined sheet. This recipe highlights fresh fruit flavors combined with the classic shortcrust texture.
Ingredients
- 1 ½ cups cherries pitted, 200g, fresh
- 2 tablespoons caster sugar
- lime zest and juice of ½
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch or cornflour
- 2 teaspoons water
- 1 shortcrust pastry defrosted if frozen, 375g package
- milk for brushing
Instructions
- Preheat oven to 190°C/375°F. Line a baking sheet with baking parchment paper (or use the parchment from the pastry packet)
- Remove the pits from the cherries with a pitter gadget (much easier!) or carefully with a knife.
- Add the cherries to a large saucepan over a medium heat with the sugar, lime zest and juice and vanilla. Bring to the boil, then reduce the heat to low and cook for 5 minutes, stirring occasionally.
- Make a cornstarch slurry by dissolving it in the water, then add it to the cherry mixture and stir to combine. Bring back to the boil, heat for 1 minute, then remove the pan from the heat. It will be thick but not overly gelatinous.
- Unroll the dough and cut into 6 equal-sized squares. Spoon 2 heaped teaspoons of the filling onto one side of each pastry square. Brush a little milk around the edges, fold the dough over and use a fork to crimp and seal the edges. Brush with some more milk, then use a sharp knife to cut slits in the pastry. Sprinkle with the demerara sugar and bake for 20-25 minutes, or until golden. Serve warm or cold.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Calories | 169kcal | 8% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Sodium | 116mg | 5% |
| Potassium | 101mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 20IU | 0% |
| Vitamin C | 2.3mg | 3% |
| Calcium | 10mg | 1% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
