Gluten Free Cherry Hand Pies Recipe 425

GLUTEN-FREE CHERRY HAND PIES RECIPE - (4.2/5)

Steps:

• Heat oven to 425°F. Divide dough in half. Knead each half until softened and no longer crumbly. Flatten each into a round. Place 1 round between 2 sheets of cooking parchment or waxed paper. Roll into 11 1/2-inch round. Carefully peel off top sheet of paper. Replace paper to cover loosely. Carefully turn dough over and remove second sheet of paper. With 4-inch round cutter, cut out 5 rounds; place on 1 large or 2 small cooking parchment-paper lined cookie sheets. Gather dough scraps; knead until ball forms. Flatten dough into a round. Using parchment as directed above, reroll dough scraps about 1/8 inch thick; cut out 2 additional rounds. Repeat to cut out 1 more round. Spoon 2 tablespoons pie filling onto center of half of the dough rounds. Top each with another round. Press edges with fork to seal. Cut slits in tops. Bake 12 to 14 minutes or until golden brown. Cool 5 minutes. Mix powdered sugar and water until thin enough to drizzle; drizzle over warm pies. Serve warm or cool.

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

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.

VEGAN, GLUTEN-FREE CHERRY HAND PIES

Steps:

• Place cherries, sugar, lemon juice, almond extract, and pinch salt in a medium saucepan set over medium heat. Cover and simmer together for 10 minutes or until juices are released. Lightly mash cherries with a mashed potato masher or fork. Combine cornstarch with cold water, and then stir into cherry mixture. Simmer for 1 minute to thicken. Remove cherry pie filling to a heat-safe container and chill well, for at least an hour in the refrigerator or up to a day ahead. While filling chills, make the pie dough.
• Whisk together flour, 1/8 tsp salt, and baking powder in a medium bowl. Cut vegan butter into small pieces and scatter on top of flour mixture. Use a pastry cutter or two butter knives to cut butter into flour until small pea-sized clumps form. Sprinkle with vinegar and 1 tbsp ice water, and use a fork to gently combine. Add more ice water until dough forms into a ball.
• Place a large piece of wax paper on your counter and put dough in the center. Use a butter knife to divide the dough into 6 equal pieces. Gently shape each piece into a round disk and place on wax paper 6-inches apart. Top with another layer of wax paper and use a rolling pin to gently roll each disk into a 4-inch circle.
• Coat a 6-cup muffin pan with nonstick spray and use a spatula to gently place a dough circle in each muffin cup, pressing up the sides. (Note: Gluten-free dough is much more crumbly than typical pie crust. It's ok if it breaks when you move it into the muffin cup. Just use your fingers to press extra bits in around the sides and bottom to form a solid crust.) Use a fork or your fingers to crimp edges. Place muffin pan in the refrigerator to chill with filling for 30 minutes or up to a day ahead.
• Preheat oven to 400°F. Divide cherry pie filling evenly among pie crusts. Bake for 20 minutes or until filling is bubbly and crust is lightly browned. Let cool completely and carefully remove using a small spatula or butter knife.
• Serving size: 1 pie

CHERRY HAND PIES

Steps:

• If you are using fresh cherries, pit the cherries and then place them in a medium sized sauce pan. If you are using frozen cherries, no need to pit them. Once all the cherries are pitted and in the sauce pan, add the maple syrup and cook on low heat for about 15 minutes. The cherries will start to soften and become watery
• Make a slurry by combining the arrowroot powder and the water in a small dish and mix. Pour the mixture into the boiling cherries and mix well. The cherries will start to thicken and appear kind of gummy. Once thickened, place the filling in a glass container and chill
• In a food processor, combine the almond flour, coconut flour and xanthum gum. Process for a second or two until the flours are mixed
• Cube the butter and place in the food processor. Process until just crumbly and all the butter is no longer in large cubes
• In a bowl, combine the egg, maple syrup and vinegar and then place into the food processor. Process for 3-5 seconds or until everything is just combined. You do not want the dough to form a ball. Stop the processor right before it starts to come together
• Place the dough in a bowl, cover and place in the fridge for a minimum of one hour. The dough can sit in the fridge overnight with no problem
• Preheat the oven to 350 degrees and line a baking tray with parchment paper.
• Remove the pie dough from the fridge and roll out between two pieces of parchment paper until about 1/4 of an inch thick. Using whatever size round cutter you want (I used the mouth of a glass Pyrex container to form my circles. It was about 4 inches in diameter), cut the desired amount of hand pies making sure to have a top and bottom for each. The size circle I used allowed for six hand pies. You may have more or less depending on the size. Cut out the bottoms and then place on the baking tray.
• Making sure the cherry pie filling is now chilled, place about 1/4 cups worth or the desired amount to fill the circles, in the center. Continue with all the pie dough circles. Take a cut out pie dough circle and place on top of the cherry pie filling. I find that keeping the tops very cold allows me to work with them without breaking. Once they are on top of the pie filling, allow them to gently warm up and then press the top and bottom dough together using a fork. Poke one or two holes through the top of the hand pie to allow steam to release during baking. Once all the hand pies have tops and the edges are pressed together, rub with the egg wash (1 yolk with 1 tbsp water), sprinkle some coconut sugar on top (optional) and bake until golden brown, about 45 minutes.
• Remove from the oven and allow to cool completey. Serve with a scoop of ice cream or eat by themselves. Enjoy!