Cherry Hand Pies
These cherry hand pies with buttery flaky pie crust, fresh fruity centers, and almond icing are a delicious summer dessert!
For the Pie Crust:
- 2 ½ cup all-purpose flour (300 grams)
- 1 tablespoon granulated sugar
- 1 teaspoon coarse salt
- 1 cup Challenge Salted Butter , cold and cubed (226 grams)
- ½ cup buttermilk , cold
For the Cherry Filling:
- 12 oz fresh sweet cherries , pitted and halved (340 grams, about 3 cups)
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
For the Almond Icing:
- 1 cup powdered sugar (115 grams)
- 2-3 tablespoons milk or heavy cream
- ½ teaspoon almond extract
To prepare the pie crust:
Combine flour, sugar, and salt in a bowl. Add butter and use a pastry blender to cut butter into dry ingredients until bits of butter are about the size of small peas.
Add buttermilk and use a spatula and then your hands to bring the mixture together into a ball. If you need to add more buttermilk, do so a tablespoon at a time. It's okay it's a little shaggy, as long as it stays together.
Shape into a disk, wrap in plastic, and chill in the fridge for 2 hours.
To assemble Hand Pies:
Preheat oven to 400°F and line a sheet pan with parchment paper.
On a lightly floured surface, roll out pie crust into a large rectangle about 12 x 15 inches, though you don’t need to be exact. Trim edges so they’re straight and cut dough into 12 rectangles of even size.
In a bowl, combine the cherries, sugar, and cornstarch.
Place a mound of the cherry filling into the center of 6 rectangles, leaving about a ½-inch border. Brush edges of crust with egg wash and place the remaining 6 rectangles on top. Use your finger to press dough together to seal and then crimp edges with a fork. Brush tops with egg wash and poke a few holes with a toothpick.
Place hand pies on prepared sheet pan and bake until crusts are golden brown, about 30 minutes.
Let hand pies cool slightly while you prepare the icing.
Whisk powdered sugar, milk or heavy cream, and almond extract together. Add only enough milk or cream to make a thick but pourable glaze.
Drizzle icing over hand pies. Let set up for a few minutes before serving.
Hand pies will keep in an airtight container at room temperature for several days.
Calories: 635kcal, Carbohydrates: 82g, Protein: 7g, Fat: 32g, Saturated Fat: 20g, Cholesterol: 84mg, Sodium: 683mg, Potassium: 224mg, Fiber: 3g, Sugar: 39g, Vitamin A: 1015IU, Vitamin C: 4mg, Calcium: 53mg, Iron: 3mg