Spring has arrived and with it fruity and citrus flavored desserts – at least for me anyway =). If you like fried pies, you’ll like these hand pies as they are basically just a baked version of a fried pie. Usually I prefer sour cherries over sweet ones because I like the sweet/sour combination and I was worried that using only sweet cherries would result in a one dimensional too sweet filling, but I decided to follow the recipe (for once haha). I was pleasantly surprised at how much I liked the filling – it wasn’t too sweet at all. I guess the craisins helped to balance out the flavor. In fact, I think they would be even better with a powdered sugar glaze. Jordan thought they were perfect as is so I left them naked, but if anyone tries them with a glaze let me know how they turn out. These would be perfect to take on a picnic, so bake up some pies and head outside to soak up some of this beautiful sunshine we’re having =). Enjoy!
Dark Cherry Hand Pies
1 1/2 tablespoons cornstarch
2 cups fresh cherries, stemmed and pitted, or about 12 ounces frozen pitted cherries, unthawed
2/3 cup dried cherries or craisins
1/2 cup sugar
1 teaspoon vanilla extract
2 cup all purpose flour
1 tsp salt
1/2 cup cold butter
3-4 tbsp ice water
1 large egg white
1 1/2 teaspoons raw sugar
1. Line a large rimmed baking sheet with parchment paper.
2. Stir cornstarch and 1 1/2 tablespoons cold water in a small bowl to blend. Combine fresh cherries and next 4 ingredients in a large saucepan. Cook over medium heat, stirring occasionally, until cherry juices are released, about 5 minutes. Add cornstarch mixture; bring to a boil, stirring often. Remove from heat and let cool to room temperature, stirring occasionally.
3. Combine flour and salt. Cut butter into flour mixture until pea sized crumbs. Add ice water until dough forms a ball. Wrap in plastic wrap and refrigerate a couple hours.
3. Roll out pastry on a lightly floured surface to an 18×15″ rectangle. Using a sharp knife or pizza cutter, cut dough into nine 6×5″ rectangles. Whisk egg white and 1 tablespoon water in another small bowl for egg wash.
4. Brush edges of each rectangle with egg wash. Scoop 3 tablespoons cherry mixture onto one side; fold dough over filling so that short ends meet, forming a 5×3″ packet. Crimp edges with a fork to seal. Using a sharp knife, cut a few slits in top of pie to vent. Place on prepared baking sheet; repeat with remaining dough and filling.
5. Brush tops with egg wash, then sprinkle with raw sugar. Chill for 30 minutes. Preheat oven to 375Â°. Bake pastries until tops and bottoms are golden brown, 30-40 minutes. Let cool for 10 minutes on baking sheet. Transfer to wire racks; let cool completely.
*adapted from Bon Appetite