Still toasty from the oven, Cherry Hand Pies boast a nostalgic look and ease of portability. These scrumptious pastries delight youngsters and adults alike.
Cherry Hand Pies
2016-06-17 19:29:13
Makes 12 hand pies and 1 (9-inch) piecrust or 12 (5½-inch) piecrusts
Ingredients
- 1 cup sugar
- ¼ cup cornstarch
- 1 ⁄8 teaspoon salt
- 3 cups fresh pitted cherries, coarsely chopped
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- Flaky Pie Dough (recipe follows)
Flaky Pie Dough
- 2¼ cups all-purpose flour
- 1½ teaspoons salt
- 2 tablespoons sugar
- 1 cup cold unsalted butter, cut into ½-inch pieces
- 1 ⁄3 cup cold buttermilk
Instructions
- In a small bowl, whisk together sugar, cornstarch, and salt.
- In a medium saucepan, combine cherries, lemon juice, and vanilla extract. Add sugar mixture to cherries, stirring to combine. Simmer cherries over medium heat, stirring often, until thick, about 20 minutes. Remove from heat, and let cool to room temperature. Cover, and refrigerate for at least 2 hours.
- Remove Flaky Pie Dough from the refrigerator 15 minutes prior to rolling out. On a lightly floured work surface, roll dough to a 1⁄8-inch thickness. Using a 5½-inch round cutter, cut as many rounds as possible, rerolling dough no more than twice.
- Place 1 heaping tablespoon cherry filling in the center of each round. Fold each round in half, pressing ends together to form a seal. Crimp edges of pies. Using a small knife, cut slits in pies. Chill for at least 1 hour.
- Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
- Place pies on prepared baking sheet, and bake until golden brown, 20 to 25 minutes.
- Remove from oven, and let cool slightly. Serve warm or at room temperature. Store, covered, in refrigerator for up to 3 days.
Flaky Pie Dough
- In the work bowl of a food processor, pulse together fl our, salt, and sugar. Add butter; pulse until crumbly. With processor running, add buttermilk, a little at a time, just until dough comes together. Remove dough from food processor. Shape into a disk. Wrap disk in plastic wrap, and refrigerate for at least 2 hours or up to overnight.
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