Lunch: Sour Cherry Hand Pies

Recipe by Marian Cooper Cairns Grab a piece of pie—no utensils required!

Ingredients

3 1/2 c. all-purpose flour, spooned and leveled, plus more for work surface
1/2 c. plus 1 tbsp. sugar, divided, plus more for sprinkling
1 3/4 tsp. kosher salt, divided
1 c. (2 sticks) unsalted butter, sliced
1/4 c. vegetable shortening
2 large eggs, divided
3 1/2 c. pitted sour cherries
2 tbsp. cornstarch
1/4 tsp. pure almond extract

Instructions

Whisk together flour, 1 tablespoon sugar, and 1 1/2 teaspoons salt in a bowl. Cut butter and shortening into flour mixture with two forks until it resembles small peas. Whisk together 1 egg and 1/3 cup ice water. Gradually stir egg mixture into flour mixture with a fork, just until dough begins to form a ball (add more water, 1 tablespoon at a time, if necessary).
Divide dough into 12 balls. Working one piece at a time, on a lightly floured surface, flatten balls and roll into 6-inch circles. Stack circles between layers of parchment, cover with plastic wrap, and chill, at least 1 hour and up to 24 hours.
Pulse cherries in a food processor until chopped, 6 to 8 times. Cook cherries (and any accumulated juices), cornstarch, remaining 1/2 cup sugar, and remaining 1/4 tea- spoon salt in a medium saucepan over medium heat, stirring often, until thickened, 5 to 7 minutes. Stir in almond extract. Cool completely.
Preheat oven to 425 °F. Line two baking sheets with parchment.
Let dough rounds stand at room temperature for 15 minutes. Beat remaining egg in a bowl. Working with one circle of dough at a time, brush edges with egg and spoon 2 rounded tablespoons cherry mixture into center. Fold dough over filling and press edges with a fork to seal. Place on pre- pared baking sheets. Brush pies with egg and sprinkle with additional sugar. Freeze 20 minutes.
Bake, rotating pans once, until golden, 22 to 25 minutes. Cool on a wire rack 15 minutes before serving.

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