Cherry Mitten Hand Pies Recipes

CHERRY HAND PIES

Steps:

• In a large saucepan, whisk 4 tablespoons water, sugar, brandy, cornstarch, lemon juice, tapioca, lemon zest and salt until combined. Add cherries. Bring to a boil; cook and stir until thickened, 3-5 minutes. Remove from heat. Set aside to cool., Preheat oven to 400°. On a lightly floured surface, roll half the dough to a 14x9-in. rectangle. Cut out eight 3-1/2 x 4-1/2-in. rectangles. Repeat with remaining dough. , Transfer 8 rectangles to parchment-lined baking sheets; spoon about 3 tablespoons cherry mixture in center of each. Whisk egg and remaining 2 tablespoons water. Brush edges of crust with egg wash. Top with remaining 8 rectangles; press edges with a fork to seal. Brush tops with egg wash; cut slits in tops., Bake until crust is golden brown and slightly puffed, 25-30 minutes. Remove from pans to wire racks to cool. Combine confectioners' sugar, hot water, melted butter, extracts and salt; drizzle over pies. Garnish with freeze-dried strawberries if desired. Let stand until set.

CHERRY HAND PIES

Steps:

• Make the dough: Pulse the flour, granulated sugar, baking powder and salt in a food processor. Add the butter and shortening and pulse until the mixture looks like coarse meal. Drizzle in 6 tablespoons ice water and pulse until the dough starts coming together.
• Turn the dough out onto a piece of plastic wrap and lightly knead to bring together. Form into a disk, wrap in the plastic wrap and refrigerate until firm, about 1 hour.
• Meanwhile, make the filling: Combine the cherries, granulated sugar, cinnamon and salt in a medium saucepan over medium heat. Cook, stirring, until the cherries are juicy and the sugar dissolves, about 5 minutes. Bring to a simmer and cook, stirring, 5 more minutes. Spoon about 2 tablespoons of the juice into a small bowl; stir in the cornstarch until dissolved. Pour the cornstarch mixture into the saucepan and continue to simmer, stirring, until very thick, 6 to 8 more minutes. Transfer to a bowl, stir in the lemon juice and let cool.
• Divide the dough into 8 pieces and roll each into a ball. On a lightly floured work surface, roll out each ball into a 6 1/2-inch round, using as little flour as possible. Stack the rounds between pieces of parchment paper and refrigerate until firm, about 30 minutes.
• Remove the dough from the refrigerator and let stand 5 minutes. Place 2 tablespoons cherry filling in the center of each round, then fold in half to enclose and crimp the edges to seal.
• Heat 1 inch of vegetable oil in a deep skillet until a deep-fry thermometer registers 360 degrees F. Fry the pies in 2 batches, turning once, until golden brown, about 3 minutes. Transfer to a rack to cool. Dust with confectioners' sugar.

CHERRY HAND PIES RECIPE BY TASTY

Steps:

• Combine cherries, sugar, cornstarch, almond extract, and lemon juice in a saucepan. Cook over low heat for 5-10 minutes, crushing the cherries with a spoon and stirring occasionally.
• Remove from heat and let cool.
• Preheat oven to 425˚F (220˚C).
• Roll out the puff pastry. Using a cookie cutter, cut 9 rounds out of each sheet of pastry.
• Fill each round with a spoonful of cherry filling. Fold in half over the filling and pinch closed with your fingers, followed by a fork.
• Place on a baking sheet lined with parchment paper. Brush with egg wash and sprinkle with raw sugar.
• Bake 10-12 minutes until golden brown and puffy.
• Cool slightly and serve with a cup of coffee.
• Enjoy!

CHERRY HAND PIES RECIPE

Steps:

• Preheat the oven to 375°F (190°C) and line two baking sheets with parchment.
• Make the filling: in a saucepan over medium heat, combine sugar, cornstarch, lemon juice, and water and let simmer for 2-3 minutes, until thickened.
• Remove from the heat and stir in the cherries. Set aside to cool.
• While the filling is cooling, roll out the pie crusts and cut into 5-inch (12.5 cm) circles.
• Spoon a small amount of cherry filling into the center of the cut pie crust, moisten the edge with some egg wash and fold over into a half-moon shape. Press down with your fingers or a fork to seal.
• Place assembled pies on the baking sheets and refrigerate for 30 minutes.
• When ready to bake, cut a few slits in the top crust of the pies and brush with the egg wash.
• Bake for about 20-25 minutes, or until the crust is golden brown.
• While the pies are in the oven make the glaze: in a bowl, mix powdered sugar, 2 tablespoons milk and the vanilla until blended. Add more milk, if necessary, to create a nice pourable but thick consistency.
• Once the pies are out of the oven and still hot, generously drizzle the glaze over them and allow to set before storing. If you do this while they are still hot the glaze sets on the pastry and creates a nice 'shell'.
• Store pies, loosely covered, at room temperature for up to 2 days. Refresh in a 300°F (150°C) oven for 10 minutes.

CHERRY-AND-CREAM-CHEESE HAND PIES

Steps:

• Preheat oven to 400 degrees. Combine 1 1/4 cups cherries, 1/4 cup sugar, 4 teaspoons flour, and a pinchof salt in a small saucepan over medium-high heat. Bring to a boil, stirring constantly; cook 30 seconds more, then remove from heat and let cool completely, 30 minutes. Stir in remaining 1/2 cup cherries and lime juice (you should have 1 cup).
• Beat together cream cheese, lime zest, egg yolk, remaining 2 tablespoons sugar, and remaining pinch of salt on medium speed until smooth. Beat in coconut and remaining 1 tablespoon flour.
• On a lightly floured sheet of parchment, roll out dough to a 16 1/2-by-12 1/2-inch rectangle. Trim edges. Cut in half horizontally; cut each half into four 4-by-6-inch rectangles (8 total). Slide parchment onto a baking sheet; refrigerate 15 minutes.
• Remove dough from refrigerator. Place 1 tablespoon cream-cheese mixture on one short side of a piece of dough. Top with about 2 tablespoons cherry mixture. Brush edges with egg wash, then fold dough over to enclose filling. Press edges with a fork to seal. Repeat with remaining pastry and filling. Cut a 1-inch vent in top of each pastry. Brush off excess flour, then brush with egg wash. Freeze 15 minutes. Transfer to oven, reduce temperature to 375 degrees, and bake until pies are puffed, golden brown, and bubbling, 32 to 37 minutes. Transfer immediately to a wire rack; let cool completely.