Cherry Hand Pies Recipe
How to make Cherry Hand Pies
Method
- 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.
- Add sour cream, stir in with a spoon, until the mixture starts to clump together and form a dough.
- 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.
- 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.
- 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.
- Preheat the oven to 190°C (170°C fan-forced). Line a baking tray with baking paper.
- On a floured surface, roll out 1 piece of dough at a time, to approximately 3mm thick.
- 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.
- Divide cherry filling between 12 pastry pieces, leaving approximately 1cm of space around the edges.
- 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.
- 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).
- Brush each pie with beaten egg and sprinkle with extra brown sugar.
- 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.
- Allow the pies to cool on the tray for a few minutes, then transfer to a wire rack to cool completely.