Sweet Cherry Hand Pies

Sweet Cherry Hand Pies

Well, here it is – the end of summer. This weekend we usher in the first of September, Labor Day weekend, and fall will begin. I thought I would share with y’all my final cherry dessert for the season, and trust me, it’s a good one. I’m a little sad to see summer go, but I’m getting pumped for all that fall has to offer. This blog will definitely be celebrating it!

making cherry hand pies

So here’s what you can expect from this little url in the coming months. First of all, Matt and I love our fruits and vegetables, so I’ll be sharing some recipes featuring and highlighting fall produce. First there will be things like green beans, and eggplant, and pears. We are absolutely going apple picking again in the Catskills – so much fun, so get ready for a ton of apple recipes!

cherry hand pies, before baking

Then we’ll move on to lovely items like sweet potatoes, Brussels sprouts, pumpkins, parsnips, and cranberries. And of course, don’t forget all the beautiful squash of the season, including butternut, acorn and spaghetti.

cherry hand pies, before baking

Blackberries seem to have bloomed late this year, so I plan to drown myself in them for another week or two. And the beginning of September sees the extremely short Italian prune plum season, a fruit I’ve never tried but have heard great things about, so you will see at least one recipe featuring those little beauties.

sweet cherry hand pies

Oh, and we cannot possibly forget, fall ushers in one of the best things in the universe – FOOTBALL SEASON!!! I promise you lots and lots of game day and tailgating deliciousness.

sweet cherry hand pies

For the rest of today though, we shall enjoy sweet cherries. These little hand pies were incredibly tasty, and they might have also been consumed for breakfast the next day. Oh, and if you’re wondering why there is a fork in my picture, that’s because I was so excited to try these, I couldn’t wait until they cooled enough to pick up with my hands!

Sweet Cherry Hand pies

Other Cherry recipes you might enjoy: Cherry Sorbet, Cherry Streusel Muffins, Cherry Upside Down Cake, Peach and Cherry Frittata, Cherry Almond Galette, Rainier Cherry Mojitos, Sour Cherry Cobbler

{One year ago: Grilled Salmon with Tamarind-Peach Barbecue Sauce}

Source: slightly adapted from Homemade with Love by Jennie Perillo

1 ½ cups all-purpose flour
¾ tsp salt
¼ cup granulated sugar
1 ½ sticks unsalted butter, chilled, sliced thin
3-5 tbs ice cold water

7 oz. sweet or Bing cherries, pitted and cut into quarters
2 tbs granulated sugar
1 ½ tsp all-purpose flour, plus more for dusting
Pinch of salt
1 large egg, beaten with a splash of water
Turbinado or other coarse sugar, for sprinkling

First make the pastry crust. Add the flour, salt, and sugar to a large bowl and whisk to combine. Scatter the butter pieces over the flour mixture, and using a pastry cutter or 2 butter knives (or even your fingers), cut in the butter. Sprinkle the cold water over the dough and stir with a rubber spatula or fork until the dough forms a rough ball. Use your hands to make sure there are no straggly flour pieces left. Wrap the dough ball in plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 400 F. Line a rimmed baking sheet with a silpat or parchment paper. Set aside away from the heating oven.
Add the cherries, sugar, flour, and salt to a bowl. Stir to mix well.
On a lightly floured surface, roll the pastry dough out to 1/8” thick. Use a regular cereal bowl to cut out 6 circles, rerolling the scraps as needed. The circle is about 5 inches around. If you can do this away from the preheating oven, you definitely should. The residual heat softens the pastry dough and makes it hard to work with. Alternatively, you can make the pies first, then store in the refrigerator while you preheat the oven.
Spoon about 1 tbs of cherry filling onto each circle of dough, making sure to leave a ¼” border. Fold the dough over itself in a semi-circle and press the edges closed. Crimp the edges with a fork. Gently pierce the tops three times across with the fork, or make a slit with a sharp paring knife, to allow steam to escape.
Brush the tops of the pies with egg wash and sprinkle with the turbinado. Bake for 15-20 minutes or until the tops are golden. Let the pies sit on the sheet for about 2 minutes, then transfer them, using a spatula, to a wire rack to cool further. Serve warm or at room temperature.

3 responses to “Sweet Cherry Hand Pies

  1. Julie,
    I just love the name, hand pie. It’s a simply charming turn of phrase.
    I think it’d make a good breakfast, too.
    And I’m going to celebrate summer for 3 more weeks, until the equinox. The weather will probably be celebrating right along with me, sad to say.


  2. Pingback: Peach and Cherry Frittata | The Texan New Yorker

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