Sour cherry hand pies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 10 servings
Ingredients
Crust:
  • 1½ cups flour
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 1½ sticks chilled unsalted butter, cut into small pieces
  • ¼ cup ice water
Filling:
  • 1½ pounds fresh sour cherries, pitted
  • 2 tablespoons unsalted butter
  • ⅔ cup sugar
  • ¼ tsp. ground cinnamon
  • 2 tablespoons cornstarch
  • 1 tsp. lemon juice
  • 1 egg, lightly beaten, for eggwash
Instructions
  1. To make the dough, pulse the flour, salt and sugar in a food processor to combine. Add the butter and pulse until the mixture is pea-sized pieces. Add the water and pulse until the dough comes together. (Add a little more water if needed).
  2. Turn out onto a lightly floured surface and form it into a ball with your hands. Divide it in half and wrap each half in plastic wrap. Refrigerate at least 1 hour.
  3. To make the filling, melt the butter in a medium saucepan over medium heat. Add the cherries, sugar and lemon juice and stir. Whisk a couple spoonfuls of the juices from the pan with the cornstarch. Simmer cherries for 6 minutes then stir in the cornstarch mixture. When the cherries have thickened, transfer to a bowl to cool. Once cooled, refrigerate for at least an hour.
  4. Preheat oven to 375F.
  5. To make the hand pies, roll out on of the pieces of dough to ⅛ inch thick. Cut out 6-inch rounds (I used a bowl). Transfer rounds to a baking sheet lined with parchment. Roll any scraps into a ball and return to the refrigerator. Repeat with other piece of dough and then with the scraps until you cannot make anymore rounds. You should have about 10.
  6. Place about ⅓ cup of the filling on one side of each round. Fold the other half of the dough over to form a semicircle and crimp edges with a fork to seal. Brush each with egg. With a sharp knife, cut three small vents in each pie. Return to the refrigerator for 15 minutes.
  7. Bake for 25 minutes or until crust is golden brown.
  8. Cool for about 10 minutes. Serve warm or at room temperature.
Recipe by white plate blank slate at https://whiteplateblankslate.com/sour-cherry-hand-pies/