70 minutes
Capture the essence of summer with our Luscious Cherry-Almond Hand Pies. Whether you're using the ripest cherries of the season or relying on your stash of frozen gems, these delightful pastries are perfect for savoring the sweet and tart flavors all year round.
Sweet Cherries, pitted and chopped
0 lb
Sugar, divided
tablespoons
teaspoons
Orange Zest, freshly grated
teaspoons
teaspoons
tablespoons
tablespoons
Puff Pastry, thawed
sheets
Egg, lightly beaten with 1 tbsp water
0 large
1. Cherry Filling Cookery
In a medium saucepan over medium heat, combine cherries, ¼ cup sugar, almond extract, orange zest, and salt. Stir occasionally, cooking until cherries begin to release their juices and the mixture thickens, leaving a path when a spatula is dragged through, which takes about 6 to 8 minutes.
2. Cornstarch Thickening
In a small bowl, whisk together the cornstarch and water, then fold this mixture into the saucepan with the cherries. Continue to cook until the filling reaches a jam-like consistency, around 1 minute. You should have approximately 1¼ cups of filling. Allow this to cool completely for about 30 minutes.
3. Pastry Prep
Preheat your oven to 400°F and position the rack in the middle. Line a rimmed baking sheet with parchment paper. On a floured surface, roll out one puff pastry sheet into a 10-inch square. Cut into four 5-inch squares.
4. Assembling Pies
Place 2 tablespoons of the cherry filling in the center of each pastry square. Brush the edges with egg wash, fold one corner over to form a triangle, and crimp with a fork to seal. Transfer these to your lined baking sheet. Cut three 1-inch slits on top of each pie for venting. Freeze the pies until firm, which will take about 15 minutes. (Optional: Once frozen, you can store the pies in an airtight container in the freezer for up to 1 month.)
5. Final Touches
Brush the tops of the pies with the remaining egg wash and sprinkle with the reserved 1 tablespoon of sugar. Bake the pies until they're well browned, approximately 25 minutes, rotating the baking sheet halfway through.
6. Cooling & Serving
After baking, transfer the pies to a wire rack to cool slightly for about 15 minutes. These hand pies are best enjoyed warm or at room temperature.
Introduce a warm spice such as cinnamon, cardamom, or nutmeg to the cherry mixture. A pinch of one of these can deepen the flavor profile and add a subtle complexity to your hand pies.
Swap cherries for diced apples, add cinnamon and nutmeg to taste, and perhaps a splash of lemon juice for a classic apple pie in hand-held form.
Add a teaspoon of orange or lemon zest to your cherry filling to infuse a bright, citrusy note that complements the cherries and almonds beautifully.
Fill the pies with a mixture of peanut butter and chocolate chips for a decadent dessert option.
Instead of a simple sugar glaze, use almond-flavored icing or a cherry glaze made from reduced cherry juice. You could also incorporate a splash of amaretto or cherry liqueur for an adult version.
Use fresh cherries when in season for vibrant flavor. Pit them carefully to avoid hard pits in your pies. For frozen cherries, thaw and drain well to avoid excess moisture.
Ensure the cherry filling is thick with a bit of cornstarch or flour. Use about two tablespoons of filling per hand pie.
Use cold, unsalted butter and ice water for the dough. Don't overwork it to maintain flakiness and structure.
Cut small slits or prick the tops of the hand pies to let steam escape, preventing bursting and helping the crust crisp.
Roll out the dough to a uniform thickness of about 1/8th of an inch for a sturdy yet crisp finish.
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