Cherry Hand Pie Recipe
Servings: hand pies
Ingredients
For the cherry pie filling
- 1 (12-ounce) package frozen sweet cherries
- ⅔ cup dried cherries
- ⅔ cup granulated sugar
- 1 tablespoon corn starch
- 1 tablespoon fresh lemon juice
- 1 tablespoon unsalted butter
- 2 teaspoons pure almond extract, or vanilla extract
- ⅛ teaspoon salt
For the cherry hand pies
- 1 (14.1-ounce) package refrigerated pie dough, (2 pie crusts)
- 1 egg white
- 1 tablespoon cold water
- raw cane sugar
Instructions
For the cherry pie filling:
- Whisk the sugar and cornstarch together. A mixture to a sauce pan, along with the remaining cherry pie filling ingredients .
- Bring to a boil over medium heat, stirring frequently. When the mixture thickens, turn the burner off and allow to cool to room temperature, stirring occasionally.
For the cherry hand pies:
- Adjust oven rack to lower-middle position; heat oven to 400℉.
- Pull the refrigerated pie dough out and set on the countertop for about 10 minutes to thaw slightly so it's more pliable. Unroll the dough and cut it using a heart-shaped cookie cutter or any desired shape.
- Place a one of the dough shapes on a parchment-lined baking sheet. Top with a couple of room temperature spoonfuls of the cherry pie filling. Be sure to leave a clean area around the edges for sealing. Lay another dough shape on top, and use a fork to tightly crimp the pie shut on all sides.
- Repeat for the remaining hand pies, then place the baking sheet in the refrigerator to chill for about 30 minutes.
- When the pies are ready to bake, pull them out of the fridge. Cut an X-shaped slit in the top of each one.
- Make an egg wash mixture by whisking together one egg white and one tablespoon of water. Brush each cherry hand pie with the egg wash mixture and sprinkle with coarse sugar.
- Bake at 400℉ for approximately 18 minutes or until golden brown and bubbling. Cool before serving.
