This month Half Baked turned 5! I can't believe it's been 5 years since I started this little blog. My own birthday is also just a couple days away. How better to celebrate than with some hand pies! I really love cherries so I filled the pies with a sweet cherry filling....move over cupcake, there's a new kid in town!
Cherry Hand Pies
Yield: about 6 hand pies
Printable recipe
FOR THE CRUST:
1 1/4 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons sugar
1/2 cup(1stick) cold butter, cut in small pieces
1/8 cup shortening- chilled
3 to 4 tablespoons ice cold water
Put the flour and salt in the bowl of a food processor and pulse a few times to combine. Scatter the pieces of butter and shortening over the dry ingredients and pulse until it is coarsely cut in-you should have pieces the size of oatmeal flakes and some the size of peas. Drizzle the water over the mixture. Using on/off pulses, pulse just until the dough holds together when pinched. Turn dough out onto a lightly floured surface. Form into a disk, wrap with plastic wrap and chill for at least one hour.
1/2 cup(1stick) cold butter, cut in small pieces
1/8 cup shortening- chilled
3 to 4 tablespoons ice cold water
Put the flour and salt in the bowl of a food processor and pulse a few times to combine. Scatter the pieces of butter and shortening over the dry ingredients and pulse until it is coarsely cut in-you should have pieces the size of oatmeal flakes and some the size of peas. Drizzle the water over the mixture. Using on/off pulses, pulse just until the dough holds together when pinched. Turn dough out onto a lightly floured surface. Form into a disk, wrap with plastic wrap and chill for at least one hour.
FOR THE FILLING:
8 ounces fresh or frozen sweet cherries, pitted and roughly chopped
2 tablespoon sugar
1/4 teaspoon almond extract
1 teaspoon lemon juice
1 1/2 tablespoons cornstarch
Preheat oven to 375°
Pit and roughly chop the cherries. Place in a bowl and add the sugar, almond extract, lemon juice, and corn starch. Mix well and set aside.
On a lightly floured surface, roll out the pastry dough to about 1/4 inch thick. Using a 4 inch cutter cut out circles. (I got five 4 inch and 1 smaller circle out of my dough) Place the cut out pieces of dough onto a rimmed baking sheet lined with parchment or a silicone mat.
Place about 2 tablespoons of the cherry mixture onto one-half of each round. Lightly brush a little milk around the edge of the covered half of each round. Fold remaining dough over to enclose, forming a half moon. Gently press edges together with the tines of a fork to seal. Brush the tops of each pie with milk. Using a paring knife, slash the top of each pie.
Bake until golden brown, 25 to 30 minutes. Transfer pies to a wire rack to cool slightly before serving. Dust with powdered sugar. Pies can be stored in an airtight container at room temperature up to 3 days.
*NOTE: I used Rainer cherries because they are my favorite but Bing cherries are great too.You could also use sour cherries if you want, just add a little more sugar to the filling.
8 ounces fresh or frozen sweet cherries, pitted and roughly chopped
2 tablespoon sugar
1/4 teaspoon almond extract
1 teaspoon lemon juice
1 1/2 tablespoons cornstarch
Preheat oven to 375°
Pit and roughly chop the cherries. Place in a bowl and add the sugar, almond extract, lemon juice, and corn starch. Mix well and set aside.
On a lightly floured surface, roll out the pastry dough to about 1/4 inch thick. Using a 4 inch cutter cut out circles. (I got five 4 inch and 1 smaller circle out of my dough) Place the cut out pieces of dough onto a rimmed baking sheet lined with parchment or a silicone mat.
Place about 2 tablespoons of the cherry mixture onto one-half of each round. Lightly brush a little milk around the edge of the covered half of each round. Fold remaining dough over to enclose, forming a half moon. Gently press edges together with the tines of a fork to seal. Brush the tops of each pie with milk. Using a paring knife, slash the top of each pie.
Bake until golden brown, 25 to 30 minutes. Transfer pies to a wire rack to cool slightly before serving. Dust with powdered sugar. Pies can be stored in an airtight container at room temperature up to 3 days.
*NOTE: I used Rainer cherries because they are my favorite but Bing cherries are great too.You could also use sour cherries if you want, just add a little more sugar to the filling.
Just in case you thought that having pie meant you'd have to sacrifice your sprinkles, who says you can't have sprinkles on your pie? Just top the hand pie with a powdered sugar glaze and add sprinkles. Be afraid cupcakes, be very afraid!
