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Cherry Hand Pies

Scrumptious cherry hand pies topped with hibiscus sugar 

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 9 3x3 inch hand pies
Author Beth Meyer

Ingredients

  • 342 grams frozen sweet cherries (12 ounces)
  • 55 grams dried tart cherries
  • 50 grams golden brown sugar
  • 110 grams sugar
  • pinch salt
  • 1 tsp vanilla
  • 1/2 tsp fresh lemon juice
  • 1/2 tsp lemon zest
  • 14 grams cornstarch 1 1/2 TBSP
  • 16 grams cold water 1 1/2 TBSP
  • 1 17oz package puff pastry thawed

Instructions

  1. Put frozen cherries, dried cherries, brown sugar, sugar, salt, vanilla, lemon juice and zest in a medium size pot. 

  2. Over a medium heat, cook until for a 3-5 minutes until the cherry juice is released. While that is cooking, mix together the cornstarch and cold water in a small bowl. 

  3. Once the cherry juices are released, stir the mixture and then add the corn starch water mixture. Stir to combine. 

  4. Bring the mixture to a boil. As it starts to boil, stir and let cook for another minute. Remove the mixture from heat and let cool. As it cools, it should thicken. 

  5. Cut the thawed puff pastry into 3"x3" squares using a sharp knife. In a small bowl, mix egg whites with a touch of water for your egg wash. 

  6. Spoon 1-1.5 TBSP of mixture onto the puff pastry square. With a pastry brush, brush the perimeter of the square. Place matching puff pastry square on top and push down around the edges to seal. Crimp with a fork around the edges to seal in the mixture. With a sharp knife cut a few slashes in the top of the pie to vent. Continue until all are filled. 

    Cherry Hand Pie Filling
  7. Egg wash all of the pies with the egg white wash mixture. Sprinkle with hibiscus (or plain) sugar. Chill in the fridge for 20 minutes. 

    Cherry Hand Pie Pre-Bake
  8. Bake at 375 degrees Fahrenheit for 20-25 minutes or until golden brown, rotating midway through baking. 

Recipe Notes

Recipe was adapted from the Bon Appetit recipe

The filling mixture yields a bit more than my puff pastry. Granted, you might want super filled cherry pies, so you could always evenly divide among the puff pastry squares. Or you could decrease the amount of filling quantities, or get more puff pastry and make extra pies! :) 

For the dried cherries, I used the Costco Kirkland brand Tart Montmorency Cherries