Of course, once you pick 12 pounds of fresh cherries, you bake with them. No more story telling (all that is here on another post), time to make Fresh Cherry Hand Pies.
FRESH CHERRY HAND PIES — Each pie serves two.
MAKE THE DOUGH FIRST
- 1 1/4 cup all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon kosher salt
- 1 1/4 sticks unsalted butter, cut into 1/4-inch cubes
- 1 tablespoon ice cold water
In the bowl of a food processor, combine 1 cup flour with sugar and salt, pulse a few times to blend. Add butter cubes evenly over the flour, pulse until it comes together in a ball (it happens fast). Use a spatula to clean the edges, sprinkle with the water and pulse a few more times. Transfer to a piece of plastic wrap, and shape into a flattened disk. Refrigerate 1-2 hours (not longer, as it turns too hard to work with).
MAKE THE FILLING NEXT
- 2 cups pitted fresh cherries, roughly chopped
- 1/4 cup sugar
- 2 teaspoons lemon zest
- 3 tablespoons fresh lemon juice
- 2 teaspoons cornstarch
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 1 tablespoon large crystal sugar (i.e. turbinado)
In a medium sauce pan, combine cherries, sugar and lemon zest.
In a small bowl, whisk together lemon juice, corn starch and vanilla; stir into cherry mixture.
Over medium heat, cook cherry mixture, stirring frequently until juices come together to form a thick sauce. Remove from heat, cover and refrigerate 1 hour.
ASSEMBLE PIES AND BAKE
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
Cut dough into two portions. On a flour-dusted surface, roll one half into a flat circle, about 1/4 inch thick. Fill one side with half the cooled cherry mixture, fold second side over and crimp edges. Move to baking sheet. Repeat with second half of dough and filling. (Note here… I worried that too much cherry filling would spill out so I MISTAKENLY didn’t use all the cherry mixture. As you can see in the photo, it did not spill over. Next time, I will.)
Make three or four slits in top of the pies OR using a small cookie cutter, cut a few openings (see photo).
Brush pies with milk, sprinkle with crystal sugar.
Bake pies until golden brown, 25 to 30 minutes. Serve at room temperature. Each pie serves two.