Cherry Handpies

Makes 16 handpies

I love sour cherries in general, but definitely in baking - they are so delicious! Recipe adapted from Nick Malgieri.

1 recipe pie dough

2 pints cherries (pitted and chopped)

2/3 cup granulated sugar

¼ cup cornstarch

¼ cup orange juice

Zest of 1 orange

2 tablespoons butter

Egg wash (1 egg beaten with 1 tablespoon water and a pinch of salt)

Preheat the oven to 375°F

• Combine 1 cup of the cherries with the sugar in a saucepan and cook over medium heat, occasionally stirring, until the sugar is dissolved and the cherries soften and begin excluding liquid, about 7 minutes.

• Combine the cornstarch and orange juice in a small bowl and whisk into the cherry mixture.

• Cook, constantly stirring, over medium heat, until the mixture comes to a boil, thickens, and becomes translucent. Remove from heat.

• Stir in the remaining cherries, zest, and butter. Cool.

To roll the dough:

• Roll out the dough and cut it into 4-5 inch circles. Alternately, cut into 4- 5 inch squares.

• Place about 2-3 tablespoons of the mixture onto one-half of each round.

• Lightly brush egg wash around the edge of the covered half of each round.

• Fold the remaining dough over to enclose, forming a half-moon. Gently press edges together to seal.

To Bake:

• Brush the tops of each pie with egg wash. Using a paring knife, score the top of each pie.

• Place the hand pies on a parchment lined baking tray and place in the oven.

• Bake for about 30-40 minutes, until the crust is baked through and a deep golden brown and the filling gently bubbles. Remove from oven and cool.

Pie Dough

Makes enough for 16 hand pies

2 1/2 cups all-purpose flour

1teaspoon salt

2 sticks (8 ounces) cold unsalted butter, cut into 8 pieces

½ cup heavy cream

2 eggs, beaten

• In a medium bowl, whisk the flour and salt.

• Add in butter, and using a pastry blender, work the butter until in small pea-size pieces.

• Stir in heavy cream and egg until just combined. If the mixture appears dry, add 1 tablespoon of water.

• Flatten the dough into a disk, wrap it in plastic, and refrigerate for about 2 hours.

• Roll out the dough and cut it into 4-5 inch circles. Alternately, cut into 4- 5 inch squares.

• Place about 2-3 tablespoons of the mixture onto one-half of each round.

• Lightly brush egg wash around the edge of the covered half of each round.

• Fold the remaining dough over to enclose, forming a half-moon. Gently press edges together to seal.

Not everyone in my family loves cherries. I used apricot jam in some of my hand pies. If you are looking for a quick filling, use any kind of jam as a quick filling.