Sour Cherry Hand Pies

Hand Pies alle amarene

For the crust

  • 2 cups plus 2 tablespoon (320 g) flour
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 1 cup (2 sticks, 230 g) butter, chilled and cut into 1 cm pieces
  • 2 teaspoons apple cider vinegar
  • 4 to 7 tablespoons ice water

In a food processor with a metal blade, briefly pulse together the flour, baking powder and salt. Add the butter and quickly pulse until chunks are the size of peas.
Add vinegar and smallest amount ice water, and pulse briefly. Mixture will be powdery but should hold together when pinched. Add more water and pulse again if necessary. Transfer to a bowl and briefly knead until mixture holds together. Divide dough evenly and form into two balls, wrap with plastic and flatten into disks. Refrigerate at least 1 hour (preferably overnight) before rolling out and baking.

For the filling

  • Flour (for dusting)
  • 2 cups ripe sour cherries, pitted (about 10 ounces)
  • 1/2 cup (100 g) sugar, plus more for decorating
  • 1/4 teaspoon salt
  • 1 tablespoon corn starch
  • 1 large egg, whisked with 1 teaspoon water
Per 8 hand pies

Roll out dough on a lightly-floured surface to form a large, thin disk. Cut into 16 equal-sized circles (about 3 1/2 inches across) and transfer dough to the refrigerator for at least 15 minutes.

In a medium sauce pan, combine sour cherries, sugar, and salt. Cook over medium heat until juices have reduced and are syrupy, about 20-30 minutes. If juices are still too runny, remove cherries with a slotted spoon and set aside. Continue to reduce juices until syrupy. Add cherries back to the syrup and set aside to cool. Once cooled, stir in corn starch.

Remove dough from the refrigerator, brush the edges of 8 of the disks with water and spoon some cherry mix in the center. Place another disk on top, like a sandwich, and seal with your fingertips. If desired, use a fork to crimp the edges. Transfer to a parchment-lined baking sheet and refrigerate until firm, about 20 minutes.

Preheat oven to 375°F/190°C.  Remove pies from refrigerator, Brush with egg wash, and sprinkle with raw sugar. Cut slits in tops.

Bake hand pies, rotating sheet halfway through, until juices are bubbling and pastry is golden brown, 20 – 30 minutes (juices will bubble over). Serve warm or at room temperature.

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