several hand pies on a blue plate next to cherries and a glass of milk
Cherry Hand Pies
Author: Jackie
Ingredients
Crust
  • 2 and 1/2 cups of all-purpose flour plus more for rolling
  • 1/2 teaspoon of salt
  • 1 cup butter , cold and cut into 16 slices
  • 2/3 cup ice water
Cherry Pie Filling
  • 4 cups pitted tart red cherries
  • 2 tablespoons water
  • 1 cup white sugar
  • 1/4 cup cornstarch
Assembly
  • 1 egg slightly beaten
  • 1 and 1/2 cups powdered sugar
  • 1/3 cup of milk
  • 1/2 teaspoon almond flavoring (optional)
Instructions
Crust
  1. Combine flour and salt in a large bowl or your food processor.
  2. Add butter slices and either cut into flour or pulse until it forms small pea like clumps.
  3. Add ice water and mix until dough forms a large ball (do not over mix). This is best done manually that way the dough is not overworked and will be flaky after baking.
  4. Separate dough into two balls and gently flatten. Wrap disks in plastic wrap and refrigerate for at least an hour.
  5. While your dough is chilling, make the filling.
Filling
  1. Place cherries and water into a saucepan over medium heat.
  2. Stirring often, heat cherries until they release their juice and come to a simmer about 10 to 15 minutes.
  3. In a bowl, whisk the sugar with cornstarch until smooth; pour the mixture into the pan with the cherries and thoroughly combine. Reduce to low heat, bring to a simmer, and cook until the filling has thickened, about 2 minutes; remove from heat and let cool.
  4. Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
  5. On a clean, floured surface, roll out your dough to 1/4 inch thick.
  6. Using a 5-inch-diameter cookie cutter or saucer cut out circles. Re-roll the dough as necessary.
  7. Lay the pastry circles on one of the baking sheets and top with half of the cherry filling,
  8. Fold the dough in half, and use your fingers to gently press the edges together. Using the back of a fork, gently press down to create a fluted seal along the edge, or pinch together the sides to create a ripple.
  9. Lightly beat one egg and baste each hand pie with egg wash.
  10. Bake at 350 degrees for 15 minutes or until the tops and edges are golden brown.
  11. Place baked pies on a cooling rack and cool thoroughly.
  12. To make the glaze combine powdered sugar, milk, and extract in a small bowl until smooth.
  13. Pour a spoonful of the glaze over each pie and spread it slightly.
  14. Store in airtight container until ready to serve or give. Can be made one day ahead of time.