Cherry Hand Pies are a delightful and portable dessert that combines a flaky, golden pastry with a sweet and tart cherry filling. Perfect for picnics, parties, or a cozy treat at home, these hand pies capture the essence of summer in every bite. The homemade cherry filling is enhanced with a touch of almond extract and lemon juice, bringing out the cherries’ natural flavors while the buttery crust provides a satisfying crunch. Whether enjoyed warm or at room temperature, these hand pies are sure to be a hit with everyone.
Ingredients:
- For the Pastry:
- 2 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 1/4 to 1/2 cup ice water
- For the Cherry Filling:
- 2 cups fresh or frozen cherries, pitted and halved
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon almond extract
- For Assembly:
- 1 egg, beaten (for egg wash)
- 1 tablespoon milk (for egg wash)
- Coarse sugar, for sprinkling
Instructions:
- Make the Pastry:
- In a large bowl, whisk together the flour, sugar, and salt.
- Add the cold, cubed butter and use a pastry cutter or your fingers to blend it into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix.
- Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Prepare the Cherry Filling:
- In a medium saucepan, combine the cherries, sugar, cornstarch, lemon juice, and almond extract.
- Cook over medium heat, stirring frequently, until the mixture thickens and begins to bubble, about 5-7 minutes.
- Remove from heat and let cool completely.
- Assemble the Hand Pies:
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out one disk of dough to about 1/8-inch thickness.
- Use a round cutter (about 4 inches in diameter) to cut out circles of dough. Repeat with the second disk of dough.
- Place a spoonful of cherry filling in the center of half the circles, leaving a border around the edges.
- Brush the edges with the egg wash (beaten egg mixed with milk) and top with the remaining dough circles, pressing the edges to seal.
- Crimp the edges with a fork and cut a small slit on top of each pie for steam to escape.
- Bake the Hand Pies:
- Place the hand pies on the prepared baking sheet.
- Brush the tops with egg wash and sprinkle with coarse sugar.
- Bake for 20-25 minutes, or until the pies are golden brown.
- Cool and Serve:
- Allow the hand pies to cool on a wire rack before serving.
Enjoy your Cherry Hand Pies, a sweet and satisfying treat that captures the deliciousness of cherries in every bite!
