Cherry Hand Pies: Free Virtual Cooking Class from Feed Your Soul

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Cherry Hand Pies

Yield: 6 to 8 hand pies

1 package (two crusts) favorite premade pie crust dough, defrosted

2 1/2 cups pitted sweet cherries, fresh or frozen

1/4 cup granulated sugar

1 1/2 tablespoons cornstarch

1 tablespoon fresh lemon or lime juice

1 large egg, beaten

1/2 teaspoon of water

1 pinch of salt

3 tablespoons Turbinado sugar or granulated sugar

Preheat the oven to 425°F. Place a rack on the middle shelf. In a small bowl whisk together egg, water and salt. Line a large baking sheet with parchment paper Set all aside until needed.

In a small bowl, mix together the cornstarch and sugar. In a saucepan over medium-high heat. Combine the cherries, sugar mixture, and lemon or lime juice. Simmer, stirring almost constantly, until the mixture starts to thicken, about 6 minutes. Reduce heat to low and cook for another 2 minutes before removing from the heat. Transfer to a heatproof bowl and cool to room temperature.

Remove premade pie dough from the refrigerator and check for cracks and splitting. With a rolling pin, roll the pie dough back into 1 piece. Repeat with second pie dough. With a knife or pizza cutter, cut 6 to 8, 3-inch squares from each pie dough (12 to 18 total). You may also use 3-inch square or round cookie cutters. Place squares on prepared baking sheet. Using a small knife, make three tiny slashes across 8 of the squares. Fill the other 8 squares with two tablespoons of the cherry filling, then match up each one with a vented piece of dough.  Lightly brush the edges and tops of each pie with egg wash and crimp the sides together using a small fork. Sprinkle with turbinado sugar or granulated sugar. Place in freezer for 10 minutes.

Bake the pies for 15 -20 minutes, or until golden brown. Remove from the oven and cool for at least 10 minutes before serving. Enjoy!

 

Shopping List

1 package (two crusts) premade pie crust dough, prefer Trader Joe’s Pie Crust (freezer) or Pillsbury Pie Crust (refrigerator)

2 1/2 cups pitted sweet cherries, fresh or frozen

1/4 cup granulated sugar

1 1/2 tablespoons cornstarch

1 lemon or lime

1 large egg

3 tablespoons Turbinado sugar (Sugar in the Raw) or granulated sugar

Do Before Class

  • Preheat oven to 425°F

  • Place frozen pie dough in the fridge, preferable overnight

  • Make egg wash for Cherry Hand Pies

  • Measure all recipe ingredients

  • Wash and pit cherries

  • Have tools and equipment within reach

  • Review recipes and have questions ready!

 Equipment List

  • Rolling pin

  • Cookie sheet with parchment or silicone mat x 2

  • Oven

  • Pastry brush, optional

  • 3-inch square or round cookie cutters, optional

  • Pizza cutter, optional

  • Medium, heavy bottom saucepan

  • Assorted mixing bowls

  • Assorted mixing spoons

  • Citrus juicer

  • Fork

  • Measuring spoons and cups

  • Paring knife, optional

  • Spatula

Stacy Horn