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Cherry Hand Pies

Flaky tender crust, filled with a luscious cherry filling, in a hand-held size for a delicious cherry hand pie.
Course Dessert
Cuisine American
Keyword pie
Servings 6 pies

Ingredients

  • 2 cups black cherries, pitted frozen or fresh
  • 3 tbsp white sugar
  • ¼ tsp ground mahlab sub: vanilla or almond extract
  • 1 tbsp lemon juice
  • 2 tbsp cornstarch
  • 2 tbsp water
  • 1 tbsp butter
  • 1 sheet puff pastry
  • 1 egg wash (1 large egg + 1 tsp water + pinch of salt)
  • 1 ½ tbsp turbinado sugar

Instructions

  • In a small skillet combine frozen or fresh pitted cherries, sugar, mahlab, and lemon juice. Bring to a boil, stirring occassionally until the sugar has dissolved.
    Meanwhile, whisk together 2 tablespoons of cornstarch and 2 tablespoons water until dissolved. Pour into cherries, stir well and bring to a boil, stirring frequently until the mixture has thickened, about 2 minutes.
    Remove from heat and stir in 1 tablespoon of butter until melted. Pour onto a plate to cool.
    To prepare the pastry: dust a clean countertop with a little flour and unwrap the sheet of puff pastry. Cut it into 12 equal squares.
    Make the egg wash by whisking together 1 large egg, 1 teaspoon of water, and a pinch of salt. Use a pastry brush to brush egg wash along the edges of 6 of the 12 squares.
    Once filling is cooled, add 1 tablespoon of filling to the center of each square brushed with the egg wash along the edges. Top with another square of dough, press along the edges to seal and use a fork to gently but firmly crimp the edges.
    Brush the tops of each pie with egg wash, cut a vent hole with a knife or kitchen shears, and sprinkle with a pinch of turbinado sugar.
    Place the pies on a parchment lined sheet and freeze for 15 minutes.
    Preheat the oven to 400 degrees F and bake until golden brown.
    Cool for at least 5 to 10 minutes and enjoy warm or at room temperature.