Cherry Hand Pies Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item"><strong>For the pastry:</strong></li> <li class="ingredients-single-item">300g all-purpose flour</li> <li class="ingredients-single-item">1 tbsp granulated sugar</li> <li class="ingredients-single-item">1/2 tsp salt</li> <li class="ingredients-single-item">225g unsalted butter, cold and cubed</li> <li class="ingredients-single-item">60-80ml ice-cold water</li> <li class="ingredients-single-item"><strong>For the filling:</strong></li> <li class="ingredients-single-item">500g fresh cherries, pitted and halved (or frozen cherries, thawed and drained)</li> <li class="ingredients-single-item">100g granulated sugar</li> <li class="ingredients-single-item">2 tbsp cornstarch</li> <li class="ingredients-single-item">2 tbsp lemon juice</li> <li class="ingredients-single-item">1/4 tsp almond extract (optional)</li> <li class="ingredients-single-item">Pinch of salt</li> <li class="ingredients-single-item"><strong>For assembly:</strong></li> <li class="ingredients-single-item">1 egg, beaten with 1 tbsp water</li> <li class="ingredients-single-item">2 tbsp coarse sugar for sprinkling</li> <li class="ingredients-single-item"><strong>For the glaze (optional):</strong></li> <li class="ingredients-single-item">120g powdered sugar</li> <li class="ingredients-single-item">2-3 tbsp milk</li> <li class="ingredients-single-item">1/4 tsp vanilla extract</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Food processor (optional for pastry)</li> <li class="equipment-single-item">Rolling pin</li> <li class="equipment-single-item">10cm (4-inch) round cookie cutter or template</li> <li class="equipment-single-item">Pastry brush</li> <li class="equipment-single-item">Baking sheets</li> <li class="equipment-single-item">Parchment paper</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Make the pastry first by combining flour, sugar, and salt in a large bowl or food processor. Add the cold cubed butter and pulse or use a pastry cutter to work the mixture until it resembles coarse breadcrumbs with some pea-sized butter pieces still visible. These butter pockets are critical for creating flaky layers in your finished pastry. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Gradually add the ice-cold water, tablespoon by tablespoon, mixing gently until the dough just comes together when pinched. Be careful not to overmix or add too much water – the dough should not be sticky. Cold ingredients and minimal handling prevent gluten development, ensuring your pastry stays tender. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Divide the dough into two equal portions, shape into discs, wrap in plastic, and refrigerate for at least 1 hour or up to 2 days. This resting period allows the gluten to relax and the butter to firm up again, which is essential for flaky pastry. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Meanwhile, prepare the cherry filling. In a medium saucepan, combine the cherries, sugar, cornstarch, lemon juice, almond extract (if using), and salt. Cook over medium heat, stirring frequently, until the mixture thickens and begins to bubble, about 5-8 minutes. The cornstarch needs to reach boiling point to achieve its full thickening power. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Remove the filling from heat and transfer to a bowl. Allow it to cool completely at room temperature, then refrigerate to chill thoroughly. Cold filling is easier to work with and won't melt your pastry during assembly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> When ready to assemble, preheat your oven to 190°C (375°F) and line two baking sheets with parchment paper. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> On a lightly floured surface, roll out one disc of chilled dough to about 3mm (1/8-inch) thickness. Using your round cutter or template, cut as many circles as possible. Re-roll scraps once to cut more circles. Repeat with the second disc of dough. You should have 16 circles total. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Place 8 of the circles on your prepared baking sheets. Spoon about 1-2 tablespoons of the chilled cherry filling into the center of each circle, leaving a 1cm border around the edges. Be careful not to overfill, as this will cause the filling to leak during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Brush the exposed edges with beaten egg mixture, then place the remaining dough circles on top. Press the edges firmly with your fingers to seal, then crimp with a fork. Cut 2-3 small vents in the top of each pie to allow steam to escape during baking—this prevents your pies from bursting at the seams. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Brush the tops of the pies with remaining egg wash and sprinkle generously with coarse sugar. The egg wash creates a beautiful golden-brown color and helps the sugar adhere, while the sugar adds a delightful crunch and sparkle. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Chill the assembled pies in the refrigerator for 15 minutes before baking. This final chilling firms up the butter in the pastry again, ensuring maximum flakiness. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the filling is bubbling through the vents. If your pies are browning too quickly, tent them loosely with aluminum foil. </li> <li class="MethodStepper"> <h4 class="step-title">Step 13</h4> Allow the pies to cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely. The filling needs time to set properly, so resist the temptation to eat them immediately (difficult as that may be!). </li> <li class="MethodStepper"> <h4 class="step-title">Step 14</h4> If making the optional glaze, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled pies and allow to set for about 15 minutes. The glaze adds a beautiful finishing touch and extra sweetness that complements the tart cherries. </li> <li class="MethodStepper"> <h4 class="step-title">Step 15</h4> Enjoy your cherry hand pies at room temperature. Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. They also freeze beautifully for up to 3 months—simply thaw at room temperature before serving. </li> </ol>