Cherry hand pies. The perfect, portable summer treat. Pack them in lunches, take them to potluck dinners, freeze them for the cold months when you need a burst of summer. Just make them!
Do you remember your favorite childhood treat? Mine was Hostess Cherry Pies. Cloyingly sweet cherry pie filling encased in a lackluster pastry shell coated with a cavity-inducing glaze of white icing. To think of eating one now does absolutely nothing for me, but the 10 year old version of me would slap me right across the face for such condescension.
Cherry was my favorite of all the pies we had growing up and believe me, there was no shortage. On holidays there was the obligatory pumpkin, but once in awhile we were allowed to weigh in on this topic and when the opportunity presented itself, I always chimed in “CHERRY”!
(later on and still to this day, it has changed to peach)
Whenever stone fruit season rolls around, I, like most people, buy pounds of cherries, peaches, plums and nectarines… and then am in a frenzy to use them up before they go bad. It’s like my Mom has always told me “Your eyes are bigger than your stomach”. I guess they still are.
So, I find myself with a few pounds of cherries and I had a flashback to walking into Floyd’s. It was a little store on the walk home from school, almost more of a lean-to it was so small.
There was an old, creaky, wooden screen door that would slap shut with a “thwack” every time you walked in, paint barely clinging to it. The floors resembled a patchwork quilt, tiles being replaced as needed, never all at once. The cooler near the front hummed loudly as the compressor kicked on and off, a reminder of where he kept the frozen treats.
Rows of cans and boxes lined up, fluorescent lighting sputtering and buzzing above me. Being greeted by a gentle smile, always a smile. My grandmother knew him and therefore, he knew us. I remember buying bazooka gum for a nickel in that little store. And Hostess cherry pies.
These portable packages would also be a perfect addition to a picnic basket or say a 4th of July gathering? Just stack them up on a plate and let people help themselves. No need for utensils, plates or clean-up, which in my opinion is the best thing about these. They are little pockets of goodness.
Cherry Hand Pies
- (crust recipe from Smitten Kitchen, just barely fussed with)
- 3 3/4 cups (470 grams) all-purpose flour
- 1 tablespoon fresh lemon zest
- 1 1/2 tablespoons granulated sugar
- 1 1/2 teaspoons fine sea salt
- 12 ounces unsalted butter, very cold and cut into small pieces
- 3/4 to 1 cup buttermilk
- 1 egg beaten with 1 tablespoon water.
- If you want to dust the top with sugar, you will also need sanding sugar or any coarse sugar.
- -prepare egg wash, get out the pastry brush & set aside.
- 3 cups pitted cherries, roughly chopped (about 1 1/2 pounds whole cherries)
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 1 heaping tablespoon cornstarch
- juice of half a lemon
- Whisk together flour, zest, sugar and salt in the bottom of a large bowl. Using a pastry blender, cut the butter into the flour until the biggest pieces of butter are the size of tiny peas.
- Gently stir in 3/4 cup buttermilk with a rubber spatula, mixing it until a bit of a mass forms, then knead it two or three times to form a ball.
- If it doesn’t come together, add remaining 1/4 cup buttermilk, 1 tablespoon at a time, until it does, then gently knead again. (I had to add all of the remaining 1/4 cup)
- Divide dough in half. Wrap each half in plastic wrap and flatten into a disc. Chill in fridge for at least an hour or up to two days. (Life got in the way & mine was in there for 3 days... It was fine)
- Combine the cherries, sugar and salt in a medium pot over medium heat. Cook for about 5 minutes, stirring occasionally, until the sugar dissolves.
- Increase heat slightly to bring to a simmer for 5 more minutes.
- In a small bowl, dissolve cornstarch in a few teaspoons of the cherry juice from the pot and stir until smooth.
- Pour the cornstarch mixture back into the pot and cook, stirring constantly, until thickened (about 6 to 8 more minutes). Turn off heat and add lemon juice. Stir to combine.
- Transfer to a non-metal bowl and allow to cool.
- Pre-heat oven to 400 degrees and line 3 baking sheets with parchment paper.
- Generously flour the counter top, then unwrap one of your disks of dough. Gently begin rolling it out, starting from the center and pushing outward. The dough will be pretty firm when you begin, so be patient, but it will warm quickly... so not too patient!
- Keep rolling from the center out, turning the dough as you go, until it is about 1/8 inch thick. If the butter in the dough begins to get too warm and it starts to stick to the pin or gets goopy, slide it onto a baking sheet and put it in the freezer for a few minutes to firm up again.
- Once dough is rolled out, cut out with a 2 1/2 - 3 inch cutter, whatever shape you have, or use a knife and cut into squares. I only had a round cutter of the appropriate size, so that's what I used.
- Lightly brush half of your circles or squares with the egg wash, taking care to get the edges, cut vents in the center of the other half of your circles/squares. Place 1 rounded teaspoon of filling in the center of the egg washed halves and top with the vented pieces. (don't overfill!) Seal with your fingertips or press with a fork along the edges.
- Brush with the egg wash on top and sprinkle with coarse sugar. Chill in refrigerator before baking if dough begins to get mushy. Repeat with remaining disk of dough, filling, etc.
- Place on baking sheet 1 - 2 inches apart and bake for 15 - 18 minutes until golden and puffed.
- Eat. Repeat.