Bourbon Pecan Cherry Hand Pies
Ingredients
Bourbon Cherry-Blueberry Jam
-
3-4
cups
fresh cherries, pitted
-
½
cup
granulated sugar
-
2
teaspoons
lemon juice
-
1
cup
fresh blueberries
-
1-2
tablespoons
bourbon
Pecan Crust
-
2½
cups
all-purpose flour, plus more for rolling
-
¾
cup
finely ground toasted pecans
-
1
(2 sticks)
chilled salted butter, cut into pieces
-
⅓
cup
ice water, plus more if needed
-
1
whole
egg, beaten
-
to taste
coarse sugar, for sprinkling
Instructions
- Cook cherries, sugar, lemon juice, and water in a saucepan until boiling, then mash cherries and reduce for 8-10 minutes.
- Stir in blueberries and cook for an additional 5 minutes, then remove from heat and add bourbon. Let cool.
- For the crust, pulse flour, pecans, and butter in a food processor until combined. Add ice water until dough comes together.
- Divide dough into two disks and refrigerate or continue with the recipe immediately.
- Roll out dough to ⅛-inch thickness and cut into rectangles. Optionally cut stars from half of the rectangles.
- Place a tablespoon of jam on half of the rectangles, cover with the other half, and seal edges.
- Chill pies in the freezer for 20-30 minutes, then preheat oven to 375°F.
- Brush pies with beaten egg and sprinkle with coarse sugar before baking for 15-20 minutes until golden.
Nutrition Facts (estimated)
Servings
16 pies
Calories
137
Total fat
7g
Total carbohydrates
18g
Total protein
2g
Sodium
50mg
Cholesterol
25mg
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