Cherry Hand Pies
User Reviews
5
Cherry Hand Pies
Description
Cherry Hand Pies feature a crust made from flour, butter, sour cream, and a touch of sugar and baking powder, which is folded like a pastry dough to build layers before chilling. The cherry filling is cooked on the stove to thicken the fresh or frozen fruit with sugar, lime juice, and cornstarch, balancing sweetness with a bright citrus note. The pies are assembled with the chilled dough rolled thin, filled with the cherry mixture, and then sealed with an egg wash applied to the surface. Baking produces a crisp, golden crust that contrasts with the warm, slightly syrupy cherry interior.
The hand pies provide a portable dessert option that pairs well with coffee or tea. Serving warm highlights the melted cherry filling, while cooled pies offer a firmer texture. The use of sour cream in the crust adds richness and tenderness without making the dough overly heavy.
Preparation involves careful chilling and folding of the dough for the desired texture and simmering the cherries gently until thickened but not reduced to jam. The lime juice brightens the flavor, and the optional turbinado sugar adds a rustic finish to the pies' tops.
Ingredients
For the crust:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 teaspoon baking powder
- 1 tablespoon granulated sugar
- 2 butter unsalted, very cold, 8 ounces, cut into cubes
- 1/2 cup sour cream cold, full fat
For the filling:
- 2 sweet cherries 1/2 cups, pitted, fresh or frozen
- 1/4 cup granulated sugar
- 1 corn starch 1/2 tablespoon
- 1 tablespoon lime juice fresh
For the topping:
- 1 egg large, beaten
- turbinado sugar optional
Instructions
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.
User Reviews
Overall Rating
5
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