It’s no secret that I LOVE cherries, but my appreciation rises to a whole new level when it comes to sour cherries. As a kid, I would sneak one of those Hostess sour cherry pies into my mom’s shopping cart whenever I was able to, or I’d ride my bike to the gas station and buy one and eat it before I got back home.
Sour Cherry Hand Pies
It may seem that I’m not too picky about my pastries since I’m willing to delve into gas station fare, but really, I am. I can taste it when a pastry is made with lard or shortening in a second, I abhor artificial flavorings and colors, and I almost always go for organic options. So when I stumbled on to a cherry tree teeming with ripe fruit in a friend’s garden, I became downright giddy. When I bit into one of the cherries and tasted the sharp flavor, I was over the moon to find it was a sour cherry tree. Suddenly I had visions of sour cherry pies, tarts and jam.
The next morning I was back at my friend’s house armed with clippers, a large bag and my straw hat firmly on my head ready to get to the task of harvesting cherries off the tree. I came home and made sour cherry jam, and was back under that tree the following day for more fruit so I could make these sour cherry hand pies. They are sweet and tart – perfect for a party, a picnic, or an afternoon snack.
Notes:
If you don’t have a tree of your own or a friend’s tree to raid, you can find frozen sour cherries in most grocery stores.
- 3 cups flour
- 2¼ sticks butter
- 2 teaspoons sugar
- 1 teaspoon salt
- ¼ cup to ½ cup chilled water
- Using a food processor or by hand, cut together the butter, flour, sugar, and salt until just barely blended (there should still be large pea size bits of butter in the mix).
- Add the ice water a little at a time, pulsing the processor a few times each time you add the water or tossing with a fork. Only add enough water for the dough to just hold together. It may appear a little lumpy, which is fine.
- Pull off 10 equal pieces of dough and roll them into balls and place into a bowl or onto a plate.
- Cover with a slightly damp paper towel and chill for 30 minutes.
- Remove the dough from the refrigerator, one ball at a time.
- Use your hands to press the dough into a thick disk.
- On a lightly floured surface, roll the dough into a 6-inch circle.
- Dust with flour and place the dough on a plate and keep cold in the refrigerator while you repeat the process with the rest of the dough.
- Dough can be stored in the freezer at this point by placing a sheet of waxed or parchment between each round and then wrap in plastic.
Â
- 4 cups pitted sour cherries
- ⅔ cup sugar, plus extra for sprinkling
- 2 tablespoons, plus 1 teaspoon cornstarch
- ½ teaspoon pure almond extract
- 1 egg
- Chop the cherries so they are chunky or pulse them in a food processor a few times and then place them in a saucepan with the sugar, cornstarch, and almond extract.
- Mix the ingredients together thoroughly and then turn the heat on to medium.
- Bring the mixture to a simmer and continue to stir as the filling thickens.
- Because the tartness of the cherries varies, you may need to adjust the amount of sugar slightly. Taste for sweetness and add a little more sugar if necessary.
- Once thickened, remove from heat and allow to cool completely.
- Preheat oven 425 degrees Fahrenheit.
- Make egg wash by beating the egg with a few tablespoons of water.
- Place the pastry rounds on a floured work surface or on parchment.
- Divide the cherry filling amongst the rounds, spooning some on one side of the circle (see photo).
- Brush the egg wash on the edge of half of the round.
- Fold the dough over the filling and press the edges with the fork tines to seal. Move the pastry to a parchment lined sheet pan. Repeat the process.
- Brush all of the hand pies with the egg wash and sprinkle with a little sugar.
- Place pies in the freezer for 20 minutes.
- Remove pies from freezer and make three vents on the top of each pie with a sharp knife.
- Bake one tray at a time on the center rack for 12 to 15 minutes.
- Let the pies cool on the pan and then serve warm or room temperature.
Â
Â
Enjoy!
Discover more from Epicurean Eva
Subscribe to get the latest posts sent to your email.
I certainly remember the little Hostess Cherry pies you recall from childhood, Eva. I loved them, too. Your recipe really tempts me. I’ve never thought of making some little hand pies and I’m glad to know that the frozen sour cherries would work!
Yes, the frozen cherries work well for both cherry jam and pies – and no pitting!