Makes 16 handpies
I love sour cherries in general, but definitely in baking - they are so delicious! Recipe adapted from Nick Malgieri.
1 recipe pie dough
2 pints cherries (pitted and chopped)
2/3 cup granulated sugar
¼ cup cornstarch
¼ cup orange juice
Zest of 1 orange
2 tablespoons butter
Egg wash (1 egg beaten with 1 tablespoon water and a pinch of salt)
Preheat the oven to 375°F
Combine 1 cup of the cherries with the sugar in a saucepan and cook over medium heat, occasionally stirring, until the sugar is dissolved and the cherries soften and begin excluding liquid, about 7 minutes.
Combine the cornstarch and orange juice in a small bowl and whisk into the cherry mixture.
Cook, constantly stirring, over medium heat, until the mixture comes to a boil, thickens, and becomes translucent. Remove from heat.
Stir in the remaining cherries, zest, and butter. Cool.
To roll the dough:
Roll out the dough and cut it into 4-5 inch circles. Alternately, cut into 4- 5 inch squares.
Place about 2-3 tablespoons of the mixture onto one-half of each round.
Lightly brush egg wash around the edge of the covered half of each round.
Fold the remaining dough over to enclose, forming a half-moon. Gently press edges together to seal.
To Bake:
Brush the tops of each pie with egg wash. Using a paring knife, score the top of each pie.
Place the hand pies on a parchment lined baking tray and place in the oven.
Bake for about 30-40 minutes, until the crust is baked through and a deep golden brown and the filling gently bubbles. Remove from oven and cool.
Pie Dough
Makes enough for 16 hand pies
2 1/2 cups all-purpose flour
1teaspoon salt
2 sticks (8 ounces) cold unsalted butter, cut into 8 pieces
½ cup heavy cream
2 eggs, beaten
In a medium bowl, whisk the flour and salt.
Add in butter, and using a pastry blender, work the butter until in small pea-size pieces.
Stir in heavy cream and egg until just combined. If the mixture appears dry, add 1 tablespoon of water.
Flatten the dough into a disk, wrap it in plastic, and refrigerate for about 2 hours.
Roll out the dough and cut it into 4-5 inch circles. Alternately, cut into 4- 5 inch squares.
Place about 2-3 tablespoons of the mixture onto one-half of each round.
Lightly brush egg wash around the edge of the covered half of each round.
Fold the remaining dough over to enclose, forming a half-moon. Gently press edges together to seal.
Not everyone in my family loves cherries. I used apricot jam in some of my hand pies. If you are looking for a quick filling, use any kind of jam as a quick filling.
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