Cherry Hand Pies

Course Dessert

Cuisine American

Keyword cherry-hand-pies, cherry-pie-recipes

Prep Time 45

Cook Time 30

Cooling time 1

Total Time 2 15

Servings servings (may vary)

Calories 263kcal

Ingredients

4 cups all purpose flour
2 tsp salt
1 1/2 cups cold unsalted butter cubed
3/4 cup cold water
3 egg whites divided use
4 Tbsp granulated sugar (divided use) plus additional for sprinkling on tops
3 cups cherry pie filling (canned) i.e. Comstock or similar
1 tsp red food coloring

Instructions

In a medium size mixing bowl, whisk together flour and salt.
Add cubed butter. Cut into the flour mixture. using a pastry blender or two forks until it resembles small pea size pieces.
Gradually add 1/2 cup cold water, mixing well. Add additional water one Tbsp at a time until the dough comes together.
Once the dough has come together pat into an even thickness round disk. Cut into 4 sections. Wrap each with plastic wrap and chill for 30 minutes.
Once chilled, working with one dough section at a time, on a lightly floured surface, roll approximately 1/8” thick. (Make small red hearts first.)
To make hearts: With a small knife or cookie cutter, cut out ½ heart shapes working along the edge of the dough. In a small bowl mix together one egg white with 1 Tbsp sugar and the red food coloring until fully blended. Using a small pastry brush, apply red colored egg white over the tiny hearts. Set aside and allow to dry while you assemble pies.
In a separate bowl mix the remaining 2 egg whites with 3 Tbsp sugar. (Use this to brush dough for cherry pies)
To bake: Preheat oven to 350°F. Line 2 large cookie sheets with parchment paper. Set aside.
To assemble: Using a heart shaped pie press, or a 3 inch heart shaped cookie cutter, cut out large hearts. Brush hearts with egg white-sugar mixture.
Dollop 1 Tbsp cherry pie filling onto the center of half of the cutout hearts, leaving a border around the edge. If using a pie press, place another heart on the opposite side and close to seal. If using a cookie cutter, place another pastry heart on top of the pie filling, and press the edges using the tines of a fork or pastry wheel. Arrange on parchment lined sheet pans.
Affix red hearts onto the tops using egg white-sugar mixture. Sprinkle tops with additional sugar.
Place into the preheated oven and bake for 25-30 minutes or just until lightly golden.
Cool for 1 hour on a cooling rack. Serve at room temperature, warm or chilled.
Store in an airtight container chilled for up to 3 days.

Notes

Please note:

You can make these pies any shape or size that you like. This recipe yields approximately 20 (2 1/2-3 inch pies) Depending on the the size, the yield may vary.
Depending on size, the pies may take more than 3 cups of pie filling. Have extra on hand just in case. i.e. Comstock or similar
These pies can be frozen prior to baking. Place onto a sheet pan, and freeze, then package. Brush with sugar-egg whites just before baking.

Nutrition