Cherry Hand Pies

Total Time:
2 hr 10 min
Prep:
1 hr 5 min
Cook:
1 hr 5 min

Yield:
8 pies
Level:
Easy

Ingredients
  • For the dough:
  • 2 cups all-purpose flour, plus more for dusting
  • 2 tablespoons granulated sugar
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons unsalted butter, cut into 1/2-inch pieces
  • 2 tablespoons vegetable shortening
  • Vegetable oil, for frying
  • Confectioners' sugar, for dusting
  • For the filling:
  • 3 cups pitted cherries, roughly chopped (1 to 1 1/2 pounds whole cherries)
  • 1/3 cup granulated sugar
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt
  • 1 tablespoon cornstarch
  • 1 tablespoon fresh lemon juice
Directions
  • Make the dough: Pulse the flour, granulated sugar, baking powder and salt in a food processor. Add the butter and shortening and pulse until the mixture looks like coarse meal. Drizzle in 6 tablespoons ice water and pulse until the dough starts coming together.

  • Turn the dough out onto a piece of plastic wrap and lightly knead to bring together. Form into a disk, wrap in the plastic wrap and refrigerate until firm, about 1 hour.

  • Meanwhile, make the filling: Combine the cherries, granulated sugar, cinnamon and salt in a medium saucepan over medium heat. Cook, stirring, until the cherries are juicy and the sugar dissolves, about 5 minutes. Bring to a simmer and cook, stirring, 5 more minutes. Spoon about 2 tablespoons of the juice into a small bowl; stir in the cornstarch until dissolved. Pour the cornstarch mixture into the saucepan and continue to simmer, stirring, until very thick, 6 to 8 more minutes. Transfer to a bowl, stir in the lemon juice and let cool.

  • Divide the dough into 8 pieces and roll each into a ball. On a lightly floured work surface, roll out each ball into a 6 1/2-inch round, using as little flour as possible. Stack the rounds between pieces of parchment paper and refrigerate until firm, about 30 minutes.

  • Remove the dough from the refrigerator and let stand 5 minutes. Place 2 tablespoons cherry filling in the center of each round, then fold in half to enclose and crimp the edges to seal.

  • Heat 1 inch of vegetable oil in a deep skillet until a deep-fry thermometer registers 360 degrees F. Fry the pies in 2 batches, turning once, until golden brown, about 3 minutes. Transfer to a rack to cool. Dust with confectioners' sugar.

  • Photograph by Andrew Purcell


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