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Cherry Hand Pies

Course Pie
Prep Time 40 minutes
Cook Time 18 minutes
Total Time 58 minutes
Servings 8 hand pies
Author Melanie - Gather for Bread

Ingredients

Dough:2 cups all-purpose flour

  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup 16 tablespoons cold unsalted butter
  • 1/2 cup cold sour cream

Cherry Pie Filling:

  • 2 cups cherries fresh pitted or frozen
  • 1/4 cup sugar
  • 2 tablespoons cornstarch
  • 2 teaspoons lemon juice

To glaze:

  • 1 large egg beaten

Instructions

For the dough:

  1. In a food processor, combine the flour, salt and baking powder. Add butter until the mixture crumbles. Using dough blade add sour cream through the top chute and mix for about 1 minute or until mixture comes together and forms a dough ball.
  2. Remove the dough gently flatten into a log about 8" x 10" rectangle. Fold it into thirds.Wrap in plastic wrap and place in refrigerator to chill for at least 30 minutes.

For the Filling:

  1. Meanwhile combine the cherries, sugar, cornstarch and lemon juice in a small saucepan. Cook until it thickens, about 5 minutes. Remove from heat and let cool to room temperature.
  2. Preheat oven to 425 degrees. Line a baking sheet with baking liner or parchment paper.
  3. Roll out the dough into a large square, about 14" x 14" . With a pastry cutter or pizza cutter cut dough into 3 1/2" squares, making 16 all together.
  4. Place a heaping tablespoon of cherry pie filling onto 8 of the squares. Brush a bit of the beaten egg along edge for sealing. Cut slits or a decorative shape in the empty squares. Place over top of the cherry squares. Use a fork to crimp edges closed.
  5. Bake the hand pies for about 18-20 minutes. Allow to cool 20 minutes before serving. Serve warm.