Recipes

Cherry Hand Pies

2 Mins read
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Introduction

Cherry Hand Pies, a delightful combination of flaky puff pastry and sweet cherries, offer an easy-to-make dessert that’s perfect for any occasion. These little bites are not only visually appealing but also packed with the rich flavors of cherries, making them an irresistible treat to indulge in.

Tips for this recipe

To ensure your Cherry Hand Pies turn out perfectly flaky and full of cherry goodness, it’s crucial to handle the pastry with care. Keep all ingredients as cold as possible during preparation to prevent the butter in the puff pastry from melting too quickly.

Why you will love this recipe

The blend of tart cherries and sweet, rich puff pastry makes these Cherry Hand Pies a delightful dessert that’s both nostalgic and comforting. They can be made ahead of time and stored in the freezer for last-minute gatherings or as an indulgent treat during your lazy Sundays at home.

Ingredients

– 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
– 1/2 cup sugar
– 1 teaspoon vanilla extract
– 1/8 teaspoon kosher salt
– 1 14-ounce package all-butter puff pastry (preferably Dufour), thawed in refrigerator
– Flour (for dusting)
– 1 large egg white
– 1 1/2 teaspoon raw sugar

Adviced equipments

– Baking Sheet
– Pastry Cutter or Food Processor (for dough)
– Rolling Pin (optional, depending on the method used to flatten pastry)
– Cherry Pitter
– Mixing Bowls (2-3 for various stages of preparation)
– Silicone Baking Mat or Parchment Paper (for rolling dough)
– Pie Dish with a removable bottom
– Whisk
– Measuring Cups and Spoons
– Kitchen Scale (optional, for precise measurements)

History of the recipe

Cherry Hand Pies have their roots in traditional American cooking, where fruits like cherries are abundantly used to create sweet treats. The concept of a hand pie has been around since medieval times when various fillings would be enclosed in a pastry crust. Over time, these pies evolved into the modern version we enjoy today with diverse ingredients and techniques that emphasize both flavor and presentation.

Fun facts about this recipe

Did you know? Cherry Hand Pies can be enjoyed at any time of the year, thanks to frozen cherries which are available throughout the seasons. Moreover, using all-butter puff pastry not only adds a luxurious texture but also elevates the taste, making these pies an indulgent treat worth savoring.

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Cherry Hand Pies

Cherry Hand Pies

amanda

Equipment

  • Baking Sheet

  • Pastry Cutter or Food Processor (for dough)

  • Rolling Pin (optional, depending on the method used to flatten pastry)

  • Cherry Pitter

  • Mixing Bowls (2-3 for various stages of preparation)

  • Silicone Baking Mat or Parchment Paper (for rolling dough)

  • Pie Dish with a removable bottom

  • Whisk

  • Measuring Cups and Spoons

  • Kitchen Scale (optional, for precise measurements)

Ingredients

  • 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

  • 1/2 cup sugar

  • 1 teaspoon vanilla extract

  • 1/8 teaspoon kosher salt

  • 1 14-ounce package all-butter puff pastry (preferably Dufour), thawed in refrigerator

  • Flour (for dusting)

  • 1 large egg white

  • 1 1/2 teaspoon raw sugar

Instructions

1

Instruction 1

Line a large rimmed baking sheet with parchment paper. 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.
2

Instruction 2

Roll out pastry on a lightly floured surface to an 18x15" rectangle. Using a sharp knife or pizza cutter, cut dough into nine 6x5" rectangles. Whisk egg white and 1 tablespoon water in another small bowl for egg wash.
3

Instruction 3

Working with 1 pastry rectangle at a time, place on a work surface and brush edges with egg wash. Scoop 3 tablespoons cherry mixture onto one side; fold dough over filling so that short ends meet, forming a 5x3" 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.
4

Instruction 4

Brush tops with egg wash, then sprinkle with raw sugar. Chill for 30 minutes. Preheat oven to 375°F. 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. DO AHEAD: Can be made 1 day ahead. Let stand at room temperature.
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