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Flaky, buttery pastry pockets filled with a sweet and tangy cherry filling. These individual hand pies are a perfect portable dessert for picnics or a special treat anytime.
Prepare the Pie Dough
Make the Cherry Filling
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Flaky, buttery pastry pockets filled with a sweet and tangy cherry filling. These individual hand pies are a perfect portable dessert for picnics or a special treat anytime.
This american recipe takes 85 minutes to prepare and yields 8 servings. At 467.43 calories per serving with 5.83g of protein, it's a moderately challenging recipe perfect for dessert or snack.
Assemble the Hand Pies
Bake the Pies
Cool and Serve
Replace cherries with other fruits like apples, peaches, blueberries, or a mixed berry blend. Adjust sugar and cornstarch as needed based on the fruit's sweetness and juiciness.
Add 1/4 teaspoon of cinnamon or a pinch of cardamom to the cherry filling for a warm, spiced flavor.
Create a savory version by filling the dough with combinations like spinach and feta, spiced potatoes, or chicken and mushroom.
Instead of coarse sugar, finish the cooled pies with a simple powdered sugar glaze flavored with lemon juice or vanilla extract.
Cherries are packed with antioxidants, such as anthocyanins, which give them their deep red color. These compounds help protect your cells from damage caused by free radicals.
Tart cherries are a natural source of melatonin, a hormone that helps regulate sleep-wake cycles. Consuming them may contribute to better sleep quality.
Both the whole wheat flour in the crust and the cherries in the filling provide dietary fiber, which is important for digestive health and maintaining stable blood sugar levels.
Each cherry hand pie contains approximately 350-400 calories, depending on the exact size and thickness of the crust.
Cherry hand pies are a dessert and should be considered an occasional treat. They are high in sugar, fat, and refined carbohydrates. However, the cherries do provide some vitamins, minerals, and antioxidants.
Yes, you can use canned cherry pie filling as a shortcut. However, homemade filling allows you to control the sweetness and thickness, and generally has a fresher flavor. If using canned, you can skip Step 2.
To prevent leaks, make sure not to overfill the pies, leave a 1/2-inch border, seal the edges very well by pressing and crimping, and cut steam vents on top. Chilling the assembled pies before baking also helps set the seal.
Yes. You can prepare the dough and filling up to 2 days in advance and store them separately in the refrigerator. You can also assemble the pies, freeze them unbaked on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 5-10 minutes to the baking time.
A tough crust is usually caused by overworking the dough, which develops too much gluten. Mix the dough just until it comes together. Using warm ingredients can also be a cause, as the butter melts into the flour instead of creating steam pockets for flakiness.