Cherry Hand Pies

Hand pies are a classic treat with a long and tasty history. These portable pastries likely evolved from larger pies brought to the Americas by European settlers. As people worked in fields, mines, and factories, they needed food that was easy to carry and eat. Hand pies fit the bill perfectly!

Cherry hand pies hold a special place in dessert lovers’ hearts. The combination of sweet-tart cherries and flaky crust is pure comfort food. Their popularity likely stems from the wide availability of cherries in many regions and the fruit’s vibrant flavor.

Here’s why cherry hand pies are the perfect treat for any occasion:

• Portable: Their small size makes them easy to eat on the go. No plates or forks needed!
• Versatile: Enjoy them for breakfast, a snack, or dessert. They fit in picnics, packed lunches, or fancy parties.
• Customizable: The filling can be tweaked to your liking – more sweet, more tart, or with a hint of spice.
• Freezer-Friendly: They can be made ahead and frozen, ready to bake whenever the craving hits.
• Absolutely Delicious: The combination of juicy cherries and buttery crust is irresistible.

Cherry hand pies offer a delightful balance of convenience and homemade goodness. Whether you’re a seasoned baker or a kitchen newbie, there’s something satisfying about biting into a warm, perfectly-portioned cherry hand pie.

Ingredients

• Cherries: Fresh cherries in season offer the best flavor, but frozen cherries work well, too. If using frozen, thaw them first and drain some of the excess liquid.

• Sweetener: Granulated sugar is the standard, but honey, maple syrup, or brown sugar add unique flavor notes. Adjust the amount of sweetener based on your cherry’s tartness and your own preference.

• Lemon Juice: A squeeze of lemon juice brightens the cherry flavor and balances the sweetness.

• Cornstarch: This essential ingredient thickens the cherry juices, preventing a soggy hand pie filling.

• Butter: High-quality butter is crucial for a rich, flaky pie crust. It adds unbeatable flavor and texture, whether you use it in the filling (for extra richness) or in your pie dough.

Preparation

• How to Pit Cherries: Removing cherry pits can be messy! Here are a few efficient methods:
  • Chopstick: Remove the stem, then push a chopstick through the stem hole to pop the pit out.
  • Bottle Method: Place the cherry on a bottle opening, stem hole up. Push a chopstick through, letting the pit fall into the bottle.
  • Cherry Pitter: This specialized tool makes pitting a breeze.
• Making the Filling: Combine pitted cherries, sweetener, lemon juice, and cornstarch in a saucepan. Cook over medium heat, stirring frequently, until the juices thicken and the cherries soften slightly. Let the filling cool before using.
• Pie Crust Options:
  • Homemade: For the ultimate flavor and control, make your own pie crust. Many delicious and reliable recipes are available online.
  • Store-bought: If you’re short on time, pre-made pie crusts offer a convenient shortcut. Look for brands that use real butter for the best results.

Note: Regardless of your crust choice, chill the dough before rolling it out. This helps prevent shrinking and makes it easier to work with.

Assembling the Hand Pies

1. Roll out the dough: On a lightly floured surface, roll out the chilled pie dough to about 1/8 inch thickness. Cut the dough into circles or rectangles, depending on your desired shape. Aim for 4-5 inch pieces for a good hand pie size.
2. Fill the pies: Place a generous spoonful (about 2 tablespoons) of cooled cherry filling in the center of half your dough pieces. Don’t overfill, or the pies will be prone to leaking.
3. Seal the pies:
   • Moisten the edges: Lightly brush the edges of the bottom crust with water or an egg wash (beaten egg with a little water). This helps the dough adhere.
   • Top and crimp: Place a second dough piece over the filling. Press the edges together firmly to seal. Use a fork to crimp the edges all around, which both seals and adds a decorative touch.
4. Vent the pies: Cut a few small slits in the top crust of each pie. This allows steam to escape during baking, preventing soggy crusts.

Tips:

• If the dough becomes too warm to handle, chill it briefly in the refrigerator.
• Re-roll any dough scraps to make more hand pies.
• Before baking, you can brush the hand pies with egg wash and sprinkle with sugar for a golden, sparkling finish.

Cooking Techniques

Cherry hand pies can be either baked or fried, each method yielding delicious but distinct results:

• Baking

  • Pros: Healthier option, less fat and calories. Easier to control temperature for even baking.
  • Cons: Crust tends to be slightly less flaky than fried. May take a bit longer to achieve a golden-brown finish.
  • Tips:
    • Preheat oven to 375-400 degrees F (190-205 degrees C) for the best results.
    • Place pies on a parchment-lined baking sheet to prevent sticking.
    • Bake for 20-25 minutes, or until golden brown and the filling is bubbly.

• Frying

  • Pros: Creates an ultra-flaky, shatteringly crisp crust. Richer flavor due to caramelization.
  • Cons: Higher in fat and calories. Requires careful temperature control to avoid burning.
  • Tips:
    • Use a neutral-flavored oil with a high smoke point (canola or vegetable oil).
    • Heat oil to 350-375 degrees F (175-190 degrees C) before adding the pies.
    • Fry in batches to avoid overcrowding the pan, which lowers oil temperature.
    • Fry for 2-3 minutes per side, or until deep golden brown.
    • Drain fried pies on a paper towel-lined rack.

How to Achieve the Perfect Crust

Regardless of the cooking method, here are some tips for a delicious crust:

• Use cold ingredients: Cold butter or shortening in the pie dough creates pockets of fat that melt during baking, resulting in flakiness.
• Don’t overwork the dough: Handle the dough gently to avoid toughening it.
• Chill before baking/frying: Resting the assembled pies in the refrigerator for at least 30 minutes helps the dough relax and prevents shrinkage
• Brush with egg wash: This gives the pies a beautiful golden color and adds a touch of shine.

Storing and Freezing

• Storing Baked Pies: Baked cherry hand pies can be stored at room temperature for 2-3 days. Keep them loosely covered to prevent them from getting soggy. For longer storage, they can be refrigerated for up to a week.

• Freezing (Baked and Unbaked): Cherry hand pies freeze beautifully, making them a great make-ahead treat.

  • Unbaked: Assemble the pies but don’t brush them with egg wash. Freeze them on a baking sheet until solid (a few hours), then transfer them to a freezer-safe bag or container. They’ll keep for up to 3 months.
  • Baked: Cool baked pies completely. Freeze them individually on a baking sheet, then wrap them in plastic wrap and place them in a freezer-safe bag or container. They’ll keep for up to 3 months.

• Thawing and Reheating

  • Frozen unbaked pies: Bake directly from frozen, adding a few minutes to the regular baking time.
  • Frozen baked pies: Thaw overnight in the refrigerator. Reheat in a 350 degree F (175 degree C) oven for 10-15 minutes, or until warmed through.

Tip: If you want a freshly baked texture on your thawed pies, pop them in a hot oven for a few minutes to crisp up the crust before serving.

Additional Tips and Variations

• Customizing the Filling:

  • Play with Flavor: Add a pinch of cinnamon, nutmeg, or almond extract to the cherry filling for a flavor boost.
  • Fruit Mix-Ins: Combine cherries with other berries like blueberries or raspberries, or diced peaches for a delicious twist.
  • Chocolate Surprise: Add a few mini chocolate chips to the filling for a gooey, decadent treat.
  • Savory Options: Omit the sugar and add savory ingredients like cheese, herbs, or thinly sliced vegetables for a unique appetizer option.

• Decorative Ideas for Special Occasions:

  • Shapes: Use cookie cutters to make hand pies in fun shapes like hearts for Valentine’s Day, leaves for fall, or stars for a celebration.
  • Sugar Sprinkles: Before baking, sprinkle the tops of the pies with coarse sugar or colored sanding sugars for a festive touch.
  • Glaze: Once cooled, drizzle the pies with a simple glaze made with powdered sugar and a touch of milk or lemon juice.
  • Creative Crimping: Instead of a regular fork crimp, experiment with different ways to seal the edges for a decorative appearance.

Tip: When adding extra ingredients to the filling, adjust the cornstarch amount as needed to achieve the desired thickness.

Let your imagination run wild! With a few simple tweaks, you can transform cherry hand pies into a treat that’s perfect for any occasion.

FAQs

Q: What are the best cherries for hand pies?

A: Tart or sour cherries, like Montmorency, are classic for their balanced sweet-tart flavor. Sweet cherries (like Bing or Rainier) can also be used, but adjust the sugar accordingly.

Q: How do I prevent my hand pies from getting soggy?

A: Here are the keys:

• Use enough cornstarch to thicken the filling properly.
• Don’t overfill the pies.
• Make sure to vent the pies by cutting slits in the top crust.
• Bake or fry until the crust is golden brown and the filling is bubbly.

Q: How do I adjust the filling for sweeter or tarter cherries?

A: If using sweet cherries, reduce the sugar in the recipe. For tart cherries, you may need to add a bit more sugar to balance the flavor. Always taste the filling and adjust the sweetness before assembling the pies.

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