Description
Buttery, flaky pastry hugs luscious sour cherry hand pies, inviting sweet-tart indulgence with each bite. Crisp edges and ruby-red filling promise a delightful dessert you’ll savor to the last crumb.
Ingredients
Scale
Main Ingredients:
- 2 ½ cups (300 grams) all-purpose flour
- 2 cups pitted sour cherries (fresh or frozen)
- 1 cup (226 grams) unsalted butter, cold and cubed
- 1 large egg
Filling Ingredients:
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
Seasoning and Topping Ingredients:
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 6 tablespoons ice water
- 1 tablespoon milk
- 2 tablespoons coarse sugar (for sprinkling)
Instructions
- Craft a delicate pastry dough by whisking flour, sugar, and salt together in a spacious mixing bowl.
- Incorporate cold butter into the dry ingredients using a pastry cutter or fingertips until the mixture resembles sandy crumbs.
- Gradually introduce ice water, blending carefully until the dough forms a cohesive mass.
- Partition the dough into two equal portions, shape into flat discs, encase in plastic wrap, and refrigerate for half an hour to firm up.
- Prepare the cherry filling by combining cherries, sugar, and lemon juice in a saucepan over medium heat.
- Simmer the mixture, stirring intermittently, allowing cherries to release their natural juices for approximately 5 minutes.
- Create a cornstarch slurry by mixing cornstarch with water, then fold into the cherry mixture to enhance thickness.
- Continue cooking for an additional 2-3 minutes until the filling reaches a luscious, jam-like consistency.
- Remove from heat, infuse with vanilla extract, and allow the filling to cool completely.
- Roll out the chilled dough on a flour-dusted surface to a uniform thin layer.
- Use a circular or rectangular cutter to shape precise dough portions, arranging them on a parchment-lined baking sheet.
- Briefly return the cut dough to the refrigerator to maintain its structure.
- Delicately spoon cherry filling onto one half of each dough round, leaving a small border around the edges.
- Brush the edges with an egg wash mixture to help seal the pies.
- Carefully overlay a second dough round atop the filled portion, pressing edges with a fork to create a secure seal.
- Craft small ventilation slits on the pie tops to allow steam escape.
- Enhance the pies’ appearance by brushing with additional egg wash and sprinkling with coarse sugar.
- Preheat the oven to 375F (190C), creating an ideal baking environment.
- Bake the hand pies until they transform into a golden, crisp delicacy, approximately 18-22 minutes.
- Optionally, for an alternative preparation, heat oil to 350F (175C) and briefly fry the pies until achieving a crispy exterior.
- Allow the hand pies to cool slightly before serving, optionally drizzling with a delicate powdered sugar glaze for added indulgence.
Notes
- Chill dough thoroughly to ensure flaky, tender pastry that separates into delicate layers when baked.
- Adjust cherry filling sweetness by tasting before adding sugar, allowing natural fruit tartness to shine through.
- Use frozen or fresh sour cherries interchangeably, thawing and draining frozen cherries completely to prevent excess moisture.
- Create gluten-free version by substituting all-purpose flour with a reliable 1:1 gluten-free baking blend, maintaining similar texture and structure.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 450
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 30 g
- Saturated Fat: 19 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 60 mg