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Cherry Hand Pies

Ingredients

  • - FOR THE HAND PIES -
  • 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 of 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
  • 1 large egg
  • - FOR THE 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 of salt
  • Freeze-dried strawberries, crushed, optional

Cooking Instructions

Step 1: 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.

Step 2: Preheat oven to 400 degrees F.  On a lightly floured surface, roll half the dough to a 14″ x 9″ rectangle.  Cut out eight 3 1/2″ x 4 1/2″ rectangles.  Repeat with remaining dough.

Step 3: Transfer 8 rectangles to parchment-lined baking sheets; spoon about 3 tablespoons of cherry mixture in the center of each.  Whisk egg and remaining two tablespoons water.  Brush edges of crust with egg wash.  Top with remaining 8 rectangles; press edges with a fork to seal.  Brush tops with egg wash; cut slits in tops.

Step 4: Bake until crust is golden brown and slightly puffed, 25-30 minutes.  Remove from pans to wire racks to cool.  Combine confectioners’ sugar, hot water, melted butter, extracts and salt; drizzle over pies.  Garnish with freeze-dried strawberries if desired.  Let stand until set.

Extra: Pastry for Double-Crust Pie (9-inches): Combine 2 1/2 cups all-purpose flour and 1/2 teaspoon 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.

Enjoy these mouth-watering hand pies from TasteOfHome!