Sweet Cherry Hand Pies
Buttery flaky pastry holds the sweet and juicy cherries that bake into these delicious Sweet Cherry Handpies that make a perfect anytime snack or dessert.
Servings 8 pies
Calories 350kcal
Equipment
Ingredients
Sweet Cherry Filling
- 3 cups red cherries pitted and halved
- ⅓ cup sugar
- ¼ teaspoon cinnamon
- 1 tablespoon cornstarch
- ½ teaspoon lemon juice
Pie Crust
- 2 ½ cups AP flour
- ½ teaspoon salt
- ½ cup butter cubed and cold
- ½ cup solid vegetable shortening cold
- 6-7 tablespoons ice water
Topping Ingredients
- 1 egg beaten
- 1 tablespoon sugar
Instructions
Sweet Cherry Filling
- In a medium saucepan combine the cherries⅓ cup of sugar, and cinnamon. Over medium heat, cook until the cherries are juicy and the sugar has melted about 4-5 minutes.
- Turn the heat to simmer and cook 5 more minutes. Continue stirring.
- In a small bowl add 2 tablespoons of the cherry juice, then add the cornstarch. Stir to combine. Pour this mixture into the pan with the cherries, stir and cook over simmer until the mixture becomes thick; about 6 minutes.
- When the cherries are cooked and the juice has thickened, remove the pan from the burner and stir in the lemon juice. Pour into a small bowl to cool.
Making the Pie Dough
- In a large bowl mix the flour and salt.
- Cut the butter into small cubes, then add to the flour along with with the cold shortening. Cut the butter and shortening into the flour with a pastry cutter or two knives, until you have pea-sized crumbs.
- Add the ice water one tablespoon at a time to the flour mixture, and mix with a fork until the dough forms into a ball.
- On a floured surface, turn out the dough and form it into a disk. Cut the dough in half and wrap them in plastic wrap and chill for 15 minutes or longer.
Filling and forming the hand pies
- Preheat the oven to 350 degrees and line a baking pan with parchment.
- Roll one of the pie dough disks on a floured surface to make a large round. Then cut circles using a 4 or 5-inch round cutter.
- Place a large spoonful (about a heaping tablespoon) of the mixture into the center of each round. Fold half of the round over on top of itself (creating a half-moon shape) and press the edges firmly together. Use the back of a fork to crimp and seal.
- Repeat with the other disk of pie dough. Reroll any scrapes and cut more circles if you have enough dough.
- Cut two or three small slits in the top of the pies to let the steam escape while baking.
- Place the pies on the prepared baking sheet. Break the egg into a small bowl and beat with a fork, then brush on the top of the pie and sprinkle with sugar.
- If the hand pies are no longer cool to the touch, freeze them for 10 minutes before baking. The colder they are going into the oven, the better they’ll hold their shape.
- Bake for 25 - 30 minutes until the pies are golden brown. Remove from the oven and let cool for 5 minutes then place on a cooling rack.
- Serve warm or at room temperature
Storing the hand pies
- Place the pies in an airtight container for a couple of days. For warm days, store in the refrigerator.
Notes
Make ahead tips
Assembled and unbaked hand pies can be covered and refrigerated for up to 3 days.Freeze the unbaked or baked pies
Unbaked pies To freeze unbaked hand pies, make as directed, then place the pies on a parchment-lined tray and place them in the freezer for a half-hour. When frozen place the pies in a freezer container, or a plastic freezer bag for up to three months. When ready to bake, there is no need to thaw; simply add an extra couple of minutes to the baking time. Baked pies To freeze baked pies, make sure they are completely cooled, then place them in an airtight container for a freezer bag and freeze. Thaw in the refrigerator, then bring to room temperature before serving.Nutrition
Calories: 350kcal