Cherry Hand Pies

Some things are definitely worth re-posting.  When my friend Miss Sophie wanted to write about cherries in her weekly food column in the Savannah Morning News, sweet and juicy memories of this hand pie flooded my mind.  And I couldn't resist sharing the recipe with Miss Sophie and her readers.

Frozen cherries are used, but why not make your own favorite version of fruit hand pies?  

Apples or peaches would be great here. 

    

And seriously, if you don't have time to make a homemade crust, get already made ones!  Make life easier on yourself.  

These photos and other great cherry recipes are published in the

Savannah Morning News.  

Click to Print This Recipe!

Cherry Hand Pies

Makes about 8 hand pies

Adapted from Bon Appetite

12 ounces frozen pitted cherries, slightly thawed, coarsely chopped

2 tablespoons tapioca

1/2 cup dried cranberries

1/2 cup granulated sugar, and extra for sprinkling

2 tablespoons fresh lemon juice

1 tablespoon lemon zest

1 teaspoon almond extract

1/8 teaspoon table salt

1-double pie crust of your choice, rolled out and chilled well (click here for pie crust recipe)

1 large egg white

1 tablespoon water

Preheat oven to 375°F.

Toss together in a bowl the first 8 ingredients.  Refrigerate while preparing dough.

Whisk egg white and 1 tablespoon water in another small bowl for egg wash, set aside.

Take the chilled crust, roll out to a large rectangular shape about 18" x 16".  Using a pie crust cutter and a clean ruler, cut the crust into smaller rectangles, about 4x5, or so.  Chill the pastry and work with one rectangle at a time. 

Using your finger or a pastry brush, apply the egg white mixture on the edges of the small rectangles.  Scoop a heaping tablespoon of filling mixture, and fold over the dough, forming a packet.  Seal the edges well by using a fork to crimp.  Cut two or three slits on top with a paring knife.  Repeat the process with remaining pastry and filling.  Makes about 8 packets.  At this point, the packets can be frozen for later use.

Line two baking sheets with parchment paper. Fit about 4 pies on each pan.  Brush tops with egg white mixture, then sprinkle with granulated or raw sugar.  Bake until tops are golden brown and filling oozes out, about 30 minutes.  Transfer to wire rack and cool before serving.