Though they takes a little work, these pies are soooo worth it. They came out buttery and delicious, and so full of gooey filling that they were bursting at the seams. Yum.
Some notes: Make sure to keep butter as cold as possible! If it starts to get warm, chill it for a few minutes then continue. It needs to stay cold! Also, I promise you, no matter what you do, there will be some leakage. So don't worry too much if they look like they exploded a little, it's perfectly natural. Oh, and try not to over roll the dough too much, it may cause shrinkage.
Now let's get to the damn recipe!
Cherry Hand Pies
Makes: 12 hand pies
-1/2 tsp vanilla
-8 tbsp buttermilk
-2 1/2 cups all-purpose flour
-2 tbsp white sugar
-1/2 tsp salt
-2 tsp lemon zest (optional)
-1 cup very cold butter, cut into 1/4" pieces
-powdered sugar for dusting
-2 large eggs, gently beat, for brushing
-1 28oz can of cherry pie filling, or substitute with your own homemade filling of your choice
1. In a small bowl combine buttermilk and vanilla. Stir to combine and set aside. In the bowl of a stand mixer fitter with the paddle attachment, combine flour, sugar, salt and lemon zest, if using. Mix to combine.
2. Add in butter by the piece, and mix on low speed until the mixture resembles a course meal and pieces are less than pea-sized.
3. Add buttermilk mixture and stir until dough comes together. Transfer dough to a powdered-sugar covered surface and shape into a flat disk. I recommend shaping it into a square- it makes everything easier after. Wrap disk tightly in plastic wrap and refrigerate for at least 1 hour (I recommend two hours, or overnight if possible, but one will do just fine if you're crunched for time).
4. Place dough on powdered-sugar covered surface. Cut disk into 12 roughly equal sized squares. Gently roll each little square into a circular disk about 6" in diameter and 1/8" thick.
5. Meanwhile, preheat oven to 400*F. Line baking sheet(s) with parchment paper.
6. Place a dough circle onto the prepared baking sheet. Spoon about 1 1/2 tbsp of the filling of your choice. Using a pastry brush, brush the edge of half the dough circle with the beaten eggs. Fold over, seal with your fork and brush the top of the pastry with the egg mixture.
7. Repeat previous step for remainder of dough circles.
8. Use a fork or knife to poke a small hole through the top of each pastry to let steam escape.
9. Bake until golden brown- 20 mins. Let cool on baking sheet 7-10 mins, then cool completely on wire racks.
Rolling out the dough. I made mine into a circle,
then later realized I should have made it into a square.
Wrapping the dough, as tightly as I can.
My boyfriend took these pictures. He also helped me make these.
End result in poor lighting. Delish!
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1. What are your favourite hand-held treats?