Cherry Hand Pies

Instructions

1. 1

   Prepare the Pie Dough

   • In a large bowl, whisk together the all-purpose flour, 1 tbsp granulated sugar, and 1 tsp salt.
   • Add the cold, cubed butter. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Work quickly to keep the butter cold.
   • Gradually sprinkle in the ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just begins to clump together. Do not overwork the dough.
   • Turn the dough out onto a clean surface, gather it into a ball, and divide it in half. Form each half into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
2. 2

   Make the Cherry Filling

   • While the dough chills, combine the cherries, 1/2 cup (8 tbsp) granulated sugar, cornstarch, and 1/8 tsp salt in a medium saucepan.
   • Cook over medium heat, stirring frequently, until the mixture comes to a boil, thickens, and becomes glossy. This should take about 5-8 minutes.
   • Remove the saucepan from the heat and stir in the fresh lemon juice and almond extract.
   • Transfer the filling to a shallow bowl and let it cool completely to room temperature. You can place it in the refrigerator to speed up the process.
3. 3

   Assemble the Hand Pies

   • Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
   • On a lightly floured surface, roll out one disc of chilled dough to about 1/8-inch thickness.
   • Using a 5-inch round cutter (or a small bowl as a guide), cut out 4 circles. Gather and re-roll scraps once to get all 4 circles.
   • Spoon about 2-3 tablespoons of the cooled cherry filling onto one half of each circle, leaving a 1/2-inch border around the edge.
   • Lightly brush the edges of the dough with water. Fold the empty half of the dough over the filling to create a half-moon shape. Press the edges firmly to seal, then crimp with the tines of a fork.
   • Repeat the process with the second disc of dough to make a total of 8 hand pies.
4. 4

   Bake the Pies

   • Carefully place the assembled pies on the prepared baking sheet. For an extra flaky crust, chill the assembled pies in the refrigerator for 15 minutes before baking.
   • In a small bowl, whisk the egg with 1 tablespoon of water to create an egg wash.
   • Brush the tops of the pies with the egg wash and sprinkle generously with coarse sugar.
   • Using a sharp knife, cut two or three small slits in the top of each pie to allow steam to escape during baking.
   • Bake for 20-25 minutes, or until the crust is a deep golden brown and the filling is bubbling through the vents.
5. 5

   Cool and Serve

   • Let the hand pies cool on the baking sheet for 5-10 minutes, as the filling will be extremely hot.
   • Transfer the pies to a wire rack to cool further. They can be enjoyed warm or at room temperature.