Forget the plates and utensils! This is the best way to bring a pie to a cookout or picnic! As I have mentioned numerous times I am a huge fan of fruit pies, but sometimes they are just too messy to bring to a cookout. That’s where these hand pies come in! No plate or utensils needed for this pie…it’s all right there in its own little pie crust that fit right in your hand! A sweet cherry pie filling stuffed into a flaky, tender crust…how can you go wrong? 🙂 So what are you waiting for? Ditch the fork and bring these tasty hand-held pies to your next summer get together!
One Year Ago: S’mores Whoopie Pies
Cherry Hand Pies
- 2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour, plus more for work surface
- 1 teaspoon table salt
- 2 tablespoons sugar
- 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch pieces
- 1/2 cup cold vegetable shortening, cut into 4 pieces
- 1/4 cup vodka, cold
- 1/4 cup cold water
- 1 large egg, lightly beaten with 1 teaspoon water
- Turbinado sugar
For the Cherry Filling:
- 1 red plum, halved and pitted
- 3 cups (about 1 pound) pitted sweet cherries or 3 cups pitted frozen cherries, halved
- 1/4 cup sugar
- pinch table salt
- 1/2 tablespoon juice from 1 lemon
- 1 teaspoons bourbon
- 1 tablespoons instant tapioca, ground
- dash ground cinnamon
- For The Pie Dough: In the bowl of a food processor fitted with the metal blade, process 1 1/2 cups flour, salt, and sugar until combined, about two 1-second pulses. Add butter and shortening and process until dough just starts to collect in uneven clumps, about 15 seconds; dough will resemble cottage cheese curds and there should be no uncoated flour. Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 pulses. Transfer mixture into medium bowl.
- Sprinkle vodka and water over mixture. Using a folding motion, use a rubber spatula to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into 2 even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
- Remove 1 disk of dough from refrigerator and roll out on floured work surface to 12-inch circle, about 1/8 inch thick. Using a 4-inch round biscuit cutter, cut circles out of the rolled dough. Transfer the circles to a parchment-lined baking sheet and place in the refrigerator to chill for about 30 minutes. Repeat the rolling, cutting and chilling process with the remaining half of dough.
- In the bowl of a food processor fitted with the metal blade, process the plum and 1/2 cup halved cherries in food processor until smooth, about 1 minute, scraping down sides of bowl as necessary. Strain puree through fine-mesh strainer into large bowl, pressing on solids to extract liquid; discard solids. Stir remaining halved cherries, sugar, salt, lemon juice, bourbon, tapioca, and cinnamon into puree; let stand for 15 minutes.
- Remove the chilled dough from the refrigerator, and let stand at room temperature until just pliable, about 2 to 3 minutes. Spoon about 1 tablespoon of filling onto one half of each circle of dough. Fold it in half so the other side comes down over the filling, creating a semicircle. Seal the hand pie by pressing with tines of a fork. Repeat process with remaining dough and filling. Place the hand pies back on the parchment-lined baking sheet and return to the refrigerator to chill for another 30 minutes.
- Preheat oven to 400 degrees F. Remove the chilled hand pies from the refrigerator, cut a small slit in each and lightly brush with the egg wash. Sprinkle sanding sugar generously over the pies, and place pies in the oven to bake. Bake until the hand pies are golden brown and filling is bubbling, about 20 minutes. Remove the pies from the oven, and let stand to cool slightly before serving.
Yields: about 24 hand pies
Bake Time: 20 minutes