Cherry Hand Pies Recipe

How to make Cherry Hand Pies

Method

1. Start with making your pastry. While filling is cooling (step 5 below), prepare the pastry. In a large bowl, mix the flour, sugar, salt and the cold butter. Use your fingers to press and toss the mixture until it resembles coarse crumbs, alternatively use a food processor.
2. Add sour cream, stir in with a spoon, until the mixture starts to clump together and form a dough.
3. Divide the dough into 2 equal portions. Flatten each portion and store in an airtight container. Rest the dough in the fridge for at least 30 minutes before rolling.
4. Next, prepare the filling. Add pitted cherries, ½ cup sugar, pinch of salt and vanilla (or almond) extract into a medium-sized saucepan. Mix until everything is well combined. 
5. Place saucepan over medium heat and cook the filling for 5-10 minutes. Stir constantly – the mixture will become thick and jammy. Set aside to cool.
6. Preheat the oven to 190°C (170°C fan-forced). Line a baking tray with baking paper. 
7. On a floured surface, roll out 1 piece of dough at a time, to approximately 3mm thick. 
8. Cut both dough portions into 12 pieces (a total of 24 pieces) – this will make 12 pies, with a top and bottom crust for each. 
9. Divide cherry filling between 12 pastry pieces, leaving approximately 1cm of space around the edges. 
10. Place the remaining 12 pie crusts over the top and press the edges with a fork to seal. Brush the edge with some water to help sticking.
11. Make a small slit on the top of each pie for ventilation. Or use a small cookie cutter to make the cut-outs beforehand (when you are preparing to add filling). 
12. Brush each pie with beaten egg and sprinkle with extra brown sugar.
13. Place hand pies on a baking tray and bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbling.
14. Allow the pies to cool on the tray for a few minutes, then transfer to a wire rack to cool completely.