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    Luscious Cherry-Almond Hand Pies

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    Pixicook editorial team

    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.

    Ingredients for Luscious Cherry-Almond Hand Pies

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    units in
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    serves
    8 peoplechevron
    serves
    8 peoplechevron

    Sweet Cherries, pitted and chopped

    0 lb

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    Sugar, divided

    tablespoons

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    Almond Extract

    teaspoons

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    Orange Zest, freshly grated

    teaspoons

    Substitute chevron-down

    Table Salt

    teaspoons

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    Cornstarch

    tablespoons

    Substitute chevron-down

    Water

    tablespoons

    Substitute chevron-down

    Puff Pastry, thawed

    sheets

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    Egg, lightly beaten with 1 tbsp water

    0 large

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    How to Make Luscious Cherry-Almond Hand Pies

    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.

    Variations

    Spice Infusion

    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.

    Apple-Cinnamon 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.

    Citrus Zest Twist

    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.

    Chocolate-Peanut Butter Hand Pies

    Fill the pies with a mixture of peanut butter and chocolate chips for a decadent dessert option.

    Glaze Variations

    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.

    Pitfalls and tips

    Cherry Selection and Preparation

    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.

    Filling Consistency

    Ensure the cherry filling is thick with a bit of cornstarch or flour. Use about two tablespoons of filling per hand pie.

    Dough Consistency

    Use cold, unsalted butter and ice water for the dough. Don't overwork it to maintain flakiness and structure.

    Venting

    Cut small slits or prick the tops of the hand pies to let steam escape, preventing bursting and helping the crust crisp.

    Thickness of Dough

    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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