Sour Cherry Hand Pies
Ingredients
The pie crust
-
1½
cups
all-purpose flour
-
1
tablespoon
white granulated sugar
-
1½
teaspoons
fine-grain sea salt
-
2
sticks
unsalted butter, frozen
-
¾
cups
very cold water, divided
The filling
-
¾
pound
sour cherries, pitted and roughly chopped
-
¼
cup
white granulated sugar
-
3
tablespoons
tapioca flour
-
¼
teaspoon
sea salt
Instructions
- Mix flour, sugar, and salt in a large bowl.
- Grate cold butter into the flour mixture and mix until it resembles small peas.
- Add ½ cup of water and mix until shaggy, then add more water until the dough comes together.
- Knead the dough briefly, divide into two discs, wrap in plastic, and chill for at least 1 hour.
- Roll out the dough to a 13-inch round and cut out circles using a cookie cutter.
- Transfer the circles to a baking sheet and chill while rolling out the second disc.
- Assemble the hand pies by brushing the bottom halves with egg wash and adding cherry filling.
- Top with another dough circle, seal the edges with a fork, and trim if necessary.
- Freeze the assembled pies for 15 to 20 minutes.
- Preheat the oven to 425°F and bake for 12 to 15 minutes until golden brown.
Nutrition Facts (estimated)
Servings
8 to 10 hand pies
Calories
250
Total fat
12g
Total carbohydrates
35g
Total protein
3g
Sodium
200mg
Cholesterol
20mg
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