Cherry
Hand Pies Recipe
Ingredients
:
6
tablespoons water, divided
2
tablespoons sugar
2
tablespoons cherry brandy
4-1/2
teaspoons cornstarch
1-1/2
teaspoons lemon juice
1
teaspoon quick-cooking tapioca
1/4
teaspoon grated lemon zest
Dash
salt
2
cups fresh or frozen pitted tart cherries, thawed and halved
1
cup fresh or frozen pitted dark sweet cherries, thawed and halved
Pastry
for double-crust pie (9 inches)
1
large egg
ICING:
2-2/3
cups confectioners' sugar
3
to 4 tablespoons hot water
2
tablespoons butter, melted
1/2
teaspoon almond extract
1/4
teaspoon vanilla extract
Dash
salt
Freeze-dried
strawberries, crushed, optional
How
To Make Cherry Hand Pies :
In
a large saucepan, whisk 4 tablespoons water, sugar, brandy, cornstarch, lemon
juice, tapioca, lemon zest and salt until combined. Add cherries. Bring to a
boil; cook and stir until thickened, 3-5 minutes. Remove from heat. Set aside
to cool.
Preheat
oven to 400°. On a lightly floured surface, roll 1 portion of dough to a
14x9-in. rectangle. Cut out eight 3-1/2 x 4-1/2 -in. rectangles. Repeat with
remaining dough. Transfer 8 of the rectangles to parchment-lined baking sheets.
Spoon
about 3 tablespoons cherry mixture in center of each of 8 rectangles. Whisk egg
and remaining 2 tablespoons water. Brush edges of pastry with egg wash. Top
with remaining 8 rectangles; press edges with a fork to seal. Brush tops with
egg wash; cut slits in tops.
Bake
until crust is golden brown and slightly puffed, 25-30 minutes. Remove from
pans to wire racks to cool. Combine icing ingredients; drizzle over pies.
Garnish with freeze-dried strawberries if desired. Let stand until set.
Pastry
for double-crust pie (9 inches): Combine 2-1/2 cups all-purpose flour and 1/2
tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup
ice water, tossing with a fork until dough holds together when pressed. Divide
dough in half. Shape each into a disk; wrap. Refrigerate 1 hour to overnight.
