As it has been well documented so far this summer, I am nothing if not a obsessive of all desserts using summer fruit. And, for my second consecutive July 4th there is no better way to celebrate than with pie. Some people bake pies to celebrate, some people bake pies as therapy and some people just really like eating pie (ahem, husbands). Whatever the reason you find yourself making a pie this summer season, I high recommend giving hand pies a go. Infinently adaptable, insanely adorable and filled with one of my very favorite fruits: cherries (and chocolate).
Before you get started, let me answer that begging question I know is going through your mind. Yes….hand pies are significantly more time-consuming to make then regular pie. But ya’ll…NO one can resist a hand pie. Also, if you have one of these, they are much, much easier to make. And, if your favorite part of pie is the crust then let me tell you these will hands down be your new go-to. So, what are you waiting for? Get yourself to your nearest farmers market stat, buy yourself some cherries and gear yourself up to make one of the cutest summer desserts you can imagine.
*recipe by Style Sweet CA
Your favorite pie crust recipe. Mine can be found here
10 ounces sweet cherries, pitted and halved
1 tablespoon lemon juice
2 tablespoons sugar
1 teaspoon cornstarch
6 tablespoons dark chocolate, chopped
Make your favorite pie crust recipe
Place the cherries, lemon juice, sugar, cornstarch, and vanilla in a small saucepan. Stir to combine.
Cook, while stirring intermittently, over medium-high until the cherries begin to soften and the juices start to thicken, about 5 minutes.
Remove from the heat and let cool before using.
Make the filling and let cool.
Once ready, bring one piece of dough out of the refrigerator and allow to rest for about 10 minutes. Liberally flour the work surface and begin to roll out the dough into a rectangle, working from the center out – rotating the dough after each roll. Roll the dough until about ¼ inch thick and about 13 X 9.
Trim the dough. Cut along the long edge into 3 strips (each should be about 8 X 4 inches). Repeat with the second piece of dough, using an scraps to squeeze out extra pies.
Place a heaping tablespoons of cherry filling in the center of one end of each strip of dough (you will be folding the dough in half), about 3 to 5 cherry halves. Sprinkle with a good pinch of the chopped chocolate. Try not to over-stuff your pies.
Gently take the empty end of each strip and fold it over the filling. Using the tines of a fork, crimp all four edges of the hand pies to seal.
Place on a baking sheet and chill in the refrigerator while you pre-heat your oven to 425 degrees.
Once ready to bake, create an egg wash by whisking the egg and a splash of milk. Brush over each pie and sprinkle with turbanado sugar.
Use a paring knife to cut a few vents in each pie.
Reduce the over to 375 degrees and bake for 18 to 25 minutes or until golden brown. Carefully lift up a pie and check to see if the bottom has some coloring before removing.
Allow to cool before serving. Enjoy by hand or on a plate with ice cream.
Keep wrapped in foil for up to 3 days.