Cherry Hand Pies Food

CHERRY MITTEN HAND PIES

Steps:

• For the filling: Line 2 baking sheets with parchment. Preheat the oven to 400 degrees F.
• Combine the cherries, granulated sugar, cinnamon and salt in a medium saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the cherries are juicy, the sugar dissolves and the liquid begins to thicken, about 10 minutes.
• Stir together the cornstarch and 1 tablespoon water in a small bowl until smooth. Pour the cornstarch mixture into the saucepan and continue to simmer, stirring, until thickened, 1 to 2 minutes. Transfer to a bowl, stir in the lemon juice and let cool completely.
• For the crust: Lightly dust a work surface with flour. Unroll both pie crust rounds, dust them with flour and roll with a rolling pin just to flatten out any creases and thin the dough slightly. Use a 4-inch mitten-shaped cutter to cut out as many mittens as possible, rerolling the dough once; you should have 16 to 20 pieces in all.
• Arrange half of the mittens on the prepared baking sheets. Beat the egg in a small bowl with 1 tablespoon water. Brush around the edges of the mittens with the egg wash. Spoon 1 to 2 tablespoons of the filling in the center of each mitten (the amount you use will depend on the exact size of the cutter, but do not overfill). Cover each with a second mitten, pressing to seal with your finger. Brush the tops with the egg wash. Cut one small slit in the top of each mitten to let steam escape. Bake until the crust is golden and crisp, 10 to 12 minutes. Transfer the pies to a rack to cool completely.
• For the royal icing and decoration: Meanwhile, combine the confectioners' sugar and meringue powder in a large bowl. Add 6 tablespoons water and beat with an electric mixer on medium-high speed until soft glossy peaks form, adding 1 to 2 tablespoons water if necessary to make a smooth, slightly thick icing. Remove a third of the icing to a small bowl. Add food coloring to the remaining icing to make a light blue color.
• Transfer the blue icing to a pastry bag fitted with a #6 or #7 round tip. Transfer half of the white icing to a pastry bag fitted with a #3 or #4 round tip and the other half of the icing to a pastry bag fitted with a #103 or #104 rose petal tip.
• Pipe a thin blue border around the edge of each cookie, leaving the cuff plain and uniced. Let set for a few minutes. Pipe a generous amount of blue icing inside the border of each cookie. Using a small offset spatula or the back of a spoon, spread the icing to cover the cookie, still making sure to leave the cuff plain. Sprinkle the icing with the snowflake sprinkles. Use white icing with the rose petal tip to pipe a ruffle on the mitten cuff. Pipe stitching around the edge of the mitten using the white icing with the plain round tip. Let the icing harden before serving, about 1 hour.

CHERRY HAND PIES

Steps:

• In a large saucepan, whisk 4 tablespoons water, sugar, brandy, cornstarch, lemon juice, tapioca, lemon zest and salt until combined. Add cherries. Bring to a boil; cook and stir until thickened, 3-5 minutes. Remove from heat. Set aside to cool., Preheat oven to 400°. On a lightly floured surface, roll half the dough to a 14x9-in. rectangle. Cut out eight 3-1/2 x 4-1/2-in. rectangles. Repeat with remaining dough. , Transfer 8 rectangles to parchment-lined baking sheets; spoon about 3 tablespoons cherry mixture in center of each. Whisk egg and remaining 2 tablespoons water. Brush edges of crust with egg wash. Top with remaining 8 rectangles; press edges with a fork to seal. Brush tops with egg wash; cut slits in tops., Bake until crust is golden brown and slightly puffed, 25-30 minutes. Remove from pans to wire racks to cool. Combine confectioners' sugar, hot water, melted butter, extracts and salt; drizzle over pies. Garnish with freeze-dried strawberries if desired. Let stand until set.

CHERRY HAND PIES RECIPE BY TASTY

Steps:

• Combine cherries, sugar, cornstarch, almond extract, and lemon juice in a saucepan. Cook over low heat for 5-10 minutes, crushing the cherries with a spoon and stirring occasionally.
• Remove from heat and let cool.
• Preheat oven to 425˚F (220˚C).
• Roll out the puff pastry. Using a cookie cutter, cut 9 rounds out of each sheet of pastry.
• Fill each round with a spoonful of cherry filling. Fold in half over the filling and pinch closed with your fingers, followed by a fork.
• Place on a baking sheet lined with parchment paper. Brush with egg wash and sprinkle with raw sugar.
• Bake 10-12 minutes until golden brown and puffy.
• Cool slightly and serve with a cup of coffee.
• Enjoy!

CHERRY HAND PIES

Steps:

• If you are using fresh cherries, pit the cherries and then place them in a medium sized sauce pan. If you are using frozen cherries, no need to pit them. Once all the cherries are pitted and in the sauce pan, add the maple syrup and cook on low heat for about 15 minutes. The cherries will start to soften and become watery
• Make a slurry by combining the arrowroot powder and the water in a small dish and mix. Pour the mixture into the boiling cherries and mix well. The cherries will start to thicken and appear kind of gummy. Once thickened, place the filling in a glass container and chill
• In a food processor, combine the almond flour, coconut flour and xanthum gum. Process for a second or two until the flours are mixed
• Cube the butter and place in the food processor. Process until just crumbly and all the butter is no longer in large cubes
• In a bowl, combine the egg, maple syrup and vinegar and then place into the food processor. Process for 3-5 seconds or until everything is just combined. You do not want the dough to form a ball. Stop the processor right before it starts to come together
• Place the dough in a bowl, cover and place in the fridge for a minimum of one hour. The dough can sit in the fridge overnight with no problem
• Preheat the oven to 350 degrees and line a baking tray with parchment paper.
• Remove the pie dough from the fridge and roll out between two pieces of parchment paper until about 1/4 of an inch thick. Using whatever size round cutter you want (I used the mouth of a glass Pyrex container to form my circles. It was about 4 inches in diameter), cut the desired amount of hand pies making sure to have a top and bottom for each. The size circle I used allowed for six hand pies. You may have more or less depending on the size. Cut out the bottoms and then place on the baking tray.
• Making sure the cherry pie filling is now chilled, place about 1/4 cups worth or the desired amount to fill the circles, in the center. Continue with all the pie dough circles. Take a cut out pie dough circle and place on top of the cherry pie filling. I find that keeping the tops very cold allows me to work with them without breaking. Once they are on top of the pie filling, allow them to gently warm up and then press the top and bottom dough together using a fork. Poke one or two holes through the top of the hand pie to allow steam to release during baking. Once all the hand pies have tops and the edges are pressed together, rub with the egg wash (1 yolk with 1 tbsp water), sprinkle some coconut sugar on top (optional) and bake until golden brown, about 45 minutes.
• Remove from the oven and allow to cool completey. Serve with a scoop of ice cream or eat by themselves. Enjoy!

CHERRY HAND PIES

Steps:

• For filling, in a medium saucepan combine first five ingredients (through orange juice). Cook and stir over medium heat until thickened and bubbly; cool. (Or transfer to an airtight container and chill overnight. Stir before using.)
• For pastry, in an extra-large bowl stir together flour, 2 Tbsp. granulated sugar, and salt. Using a pastry blender, cut in butter until mixture resembles fine crumbs. Stir in eggs. Sprinkle 1 Tbsp. of the milk over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, gradually adding milk until mixture begins to come together.
• Gather pastry into a ball, kneading gently just until it holds together. Divide pastry into fourths; form four balls. If needed, cover with plastic wrap and chill until easy to handle (up to 1 hour).
• Preheat oven to 375°F. Line two large baking sheets with parchment paper. On a lightly floured surface, roll each pastry ball into a 9x8-inch rectangle; cut into four 4 1/2x4-inch rectangles. Brush edges with additional milk. Spoon 1 well-rounded Tbsp. filling onto half of each rectangle; fold remaining half of rectangle over filling. Seal edges and prick tops with a fork. Place on prepared baking sheets. Brush pies with additional milk and sprinkle with coarse sugar.
• Bake 20 to 25 minutes or until light brown. Remove; cool slightly on wire racks. Serve warm or at room temperature.

CHERRY HAND PIES RECIPE

Steps:

• Preheat the oven to 375°F (190°C) and line two baking sheets with parchment.
• Make the filling: in a saucepan over medium heat, combine sugar, cornstarch, lemon juice, and water and let simmer for 2-3 minutes, until thickened.
• Remove from the heat and stir in the cherries. Set aside to cool.
• While the filling is cooling, roll out the pie crusts and cut into 5-inch (12.5 cm) circles.
• Spoon a small amount of cherry filling into the center of the cut pie crust, moisten the edge with some egg wash and fold over into a half-moon shape. Press down with your fingers or a fork to seal.
• Place assembled pies on the baking sheets and refrigerate for 30 minutes.
• When ready to bake, cut a few slits in the top crust of the pies and brush with the egg wash.
• Bake for about 20-25 minutes, or until the crust is golden brown.
• While the pies are in the oven make the glaze: in a bowl, mix powdered sugar, 2 tablespoons milk and the vanilla until blended. Add more milk, if necessary, to create a nice pourable but thick consistency.
• Once the pies are out of the oven and still hot, generously drizzle the glaze over them and allow to set before storing. If you do this while they are still hot the glaze sets on the pastry and creates a nice 'shell'.
• Store pies, loosely covered, at room temperature for up to 2 days. Refresh in a 300°F (150°C) oven for 10 minutes.

CHERRY HAND PIES

Steps:

• Make the dough: Pulse the flour, granulated sugar, baking powder and salt in a food processor. Add the butter and shortening and pulse until the mixture looks like coarse meal. Drizzle in 6 tablespoons ice water and pulse until the dough starts coming together.
• Turn the dough out onto a piece of plastic wrap and lightly knead to bring together. Form into a disk, wrap in the plastic wrap and refrigerate until firm, about 1 hour.
• Meanwhile, make the filling: Combine the cherries, granulated sugar, cinnamon and salt in a medium saucepan over medium heat. Cook, stirring, until the cherries are juicy and the sugar dissolves, about 5 minutes. Bring to a simmer and cook, stirring, 5 more minutes. Spoon about 2 tablespoons of the juice into a small bowl; stir in the cornstarch until dissolved. Pour the cornstarch mixture into the saucepan and continue to simmer, stirring, until very thick, 6 to 8 more minutes. Transfer to a bowl, stir in the lemon juice and let cool.
• Divide the dough into 8 pieces and roll each into a ball. On a lightly floured work surface, roll out each ball into a 6 1/2-inch round, using as little flour as possible. Stack the rounds between pieces of parchment paper and refrigerate until firm, about 30 minutes.
• Remove the dough from the refrigerator and let stand 5 minutes. Place 2 tablespoons cherry filling in the center of each round, then fold in half to enclose and crimp the edges to seal.
• Heat 1 inch of vegetable oil in a deep skillet until a deep-fry thermometer registers 360 degrees F. Fry the pies in 2 batches, turning once, until golden brown, about 3 minutes. Transfer to a rack to cool. Dust with confectioners' sugar.

CHERRY HAND PIES

Steps:

• Line a large rimmed baking sheet with parchment paper. Stir cornstarch and 1 1/2 tablespoons cold water in a small bowl to blend. Combine fresh cherries and next 4 ingredients in a large saucepan. Cook over medium heat, stirring occasionally, until cherry juices are released, about 5 minutes. Add cornstarch mixture; bring to a boil, stirring often. Remove from heat and let cool to room temperature, stirring occasionally.
• Roll out pastry on a lightly floured surface to an 18x15" rectangle. Using a sharp knife or pizza cutter, cut dough into nine 6x5" rectangles. Whisk egg white and 1 tablespoon water in another small bowl for egg wash.
• Working with 1 pastry rectangle at a time, place on a work surface and brush edges with egg wash. Scoop 3 tablespoons cherry mixture onto one side; fold dough over filling so that short ends meet, forming a 5x3" packet. Crimp edges with a fork to seal. Using a sharp knife, cut a few slits in top of pie to vent. Place on prepared baking sheet; repeat with remaining dough and filling.
• Brush tops with egg wash, then sprinkle with raw sugar. Chill for 30 minutes. Preheat oven to 375°F. Bake pastries until tops and bottoms are golden brown, 30-40 minutes. Let cool for 10 minutes on baking sheet. Transfer to wire racks; let cool completely. DO AHEAD: Can be made 1 day ahead. Let stand at room temperature.