Cherry Hand Pies Recipe
Prep Time:
1 hour, 10 minutes
Cook Time:
42 minutes
Servings:
12 Pies
Ingredients
  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon
  • 2 sticks cold butter, cut into cubes
  • ½ cup sour cream
  • 2 cups fresh, pitted cherries
  • ⅓ cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon lemon juice
  • ½ teaspoon vanilla extract
  • 1 egg, beaten
  • 1 tablespoon turbinado sugar, for topping
Directions
  1. To make the pie dough, whisk the flour, sugar, baking powder, salt, and cinnamon in a bowl.
  2. Add the butter cubes and combine into the dry ingredients using your hands, working into pea-sized pieces.
  3. Add the sour cream and use a spatula to combine into the mixture to form a very shaggy dough.
  4. Turn onto a floured surface and knead until a smooth dough forms. Do not overwork the dough.
  5. Form the dough first into a cylinder, then roll out into a rectangle.
  6. Fold the dough in thirds, then roll out again.
  7. Repeat, folding and rolling into a rectangle, then fold once more into thirds.
  8. Wrap the dough in plastic and chill for 30 minutes.
  9. In the meantime, make the cherry filling. Add the cherries, sugar, cornstarch, lemon juice, vanilla, and ½ cup water to a saucepan over medium heat.
  10. Bring to a boil, then set the heat to low and cook until thick, about 5 to 10 minutes. The color will be deep red and the consistency will be that of a loose jam.
  11. Preheat the oven to 425 F and arrange a baking sheet with parchment.
  12. Remove the dough from the refrigerator and roll out to a large, thin square.
  13. Use a circle cutter to cut 12 (3-inch) circles from the dough. Roll, fold, and wrap the remaining dough and chill.
  14. Add 1 tablespoon water to the beaten egg in a small bowl.
  15. Place 6 dough circles on the baking sheet and brush with the egg wash along each outer edge.
  16. Add a spoonful of cherry filling to the center of each circle.
  17. Add the remaining 6 circles on top of the first, sealing to adhere to the egg wash. Use a fork to seal each by crimping.
  18. Slice small slits into the tops of each pie, then use the egg wash to brush across the tops of each pie and sprinkle with turbinado sugar.
  19. Bake for 18 to 20 minutes, until golden brown and flaky. Repeat with the remaining dough and filling to make 12 total hand pies.