Cherry Hand Pies

45 minutesServes 6-9
Cherry Hand Pies


For the crust:

  • 2½ c All-purpose flour, plus more for work surface
  • 1 tbsp Granulated sugar
  • 1 tsp Kosher salt
  • 1 c Unsalted butter, cubed
  • 6-8 tbsp Ice-cold water

For the filling:

  • 1¾ c Pitted, stemmed cherries, halved
  • ¼ c Granulated sugar
  • 1 tbsp Cornstarch
  • 1/8 tsp Ground black pepper
  • ½ tsp Fiori di Sicilia extract

Additional ingredients:

  • 1 Large egg, lightly beaten
  • 1 tbsp Turbinado sugar


Make the crust: Combine flour, sugar and salt in a food processor and pulse just to combine, about five times. Add cubed butter and pulse until butter is cut to small, pea-size pieces, evenly coated in flour. Transfer mixture to a large bowl and add ice water, starting with 6 tbsp, and stir with a fork to combine. Use your hand to pull dough together into a ball. Divide dough into two equal portions. Shape each into a flat square, about 6-inch by 6-inch. Wrap each in plastic and chill for at least 30 minutes, or up to three days.

Make the filling: Combine cherries, sugar, cornstarch and pepper in a small saucepan over medium heat. Cook, stirring constantly, until sugar dissolves and mixture comes to a simmer, about 6 minutes. Continue to cook until cherries release their juices and begin to thicken, about 3 minutes more. Remove from heat and stir in Fiori Di Sicilia extract. Let stand until cooled to room temperature.

Make the pies: Preheat oven to 375. Make an egg wash by whisking together beaten egg and 1 tsp water. Set aside. Working with one piece of dough at a time, roll out to roughly a 10-inch by 10-inch rectangle, about 1/8-inch thick, on a lightly floured surface. Using a ruler and a paring knife, cut 3-inch by 4-inch rectangles, place on a parchment-lined baking pan and chill until ready to use. Repeat with remaining dough, rerolling scraps once to yield 16 to 18 rectangles total. Spoon 1 heaping tbsp of cherry filling into the center of half of the rectangles. Brush the edges with the prepared egg wash, top with an additional dough rectangle and press edges together to seal. Use a fork to crimp as desired. Brush the tops of each pie with remaining egg wash and sprinkle with turbinado sugar. Make three to four 1/2-inch slits in the top of each pie to release steam. Bake until golden, about 18 minutes. Let cool for at least 15 minutes before serving. Serve warm or room temperature.

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