Cherry Hand Pies
- Level: Easy
- Yield: 8 pies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 442
- Total Fat
- 26
- Saturated Fat
- 5
- Carbohydrates
- 49
- Dietary Fiber
- 2
- Sugar
- 22
- Protein
- 4
- Cholesterol
- 11
- Sodium
- 199
- Total: 2 hr 10 min
- Prep: 1 hr 5 min
- Cook: 1 hr 5 min
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.