These Cherry Hand Pies are delightful individual pastries filled with sweet and tart cherry filling, wrapped in a flaky crust. Perfect for a snack or dessert, these hand pies are easy to make and delicious to eat.
Ingredients
For the pie crust:
* I pie crust(you can find my pie crust recipe HERE)
For the cherry filling:
* 2 cups fresh or frozen cherries, pitted and halved
* 1/2 cup granulated sugar
* 2 tablespoons cornstarch
* 1 tablespoon lemon juice
* 1 teaspoon vanilla extract
* Pinch of salt
For assembly:
* 1 egg (for egg wash)
* 1 tablespoon milk (for egg wash)
* Granulated sugar (for sprinkling)
Instructions
- Divide the pie crust dough into two equal disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Prepare the cherry filling: In a mixing bowl, combine the pitted cherries, granulated sugar, cornstarch, lemon juice, vanilla extract, and a pinch of salt. Stir gently to combine and set aside.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll out the dough: On a lightly floured surface, roll out one disk of dough to about 1/8 inch thick. Use a round cutter or a glass to cut out circles (about 4-5 inches in diameter).
- Place half of the circles on the prepared baking sheet. Spoon about 1-2 tablespoons of cherry filling onto the center of each circle, leaving a border around the edges.
- Top each filled circle with another dough circle and press the edges together to seal. Use a fork to crimp the edges for a decorative touch.
- In a small bowl, whisk together the egg and milk to create an egg wash. Brush the tops of the hand pies with the egg wash and sprinkle with granulated sugar.
- Bake: Bake the hand pies for 25-30 minutes, or until golden brown.
- Cool and serve: Allow the hand pies to cool slightly before serving. Enjoy warm or at room temperature, optionally with whipped cream or vanilla ice cream.
Aprile's Kitchen 