SOUR Cherry HAND PIES
- 30m Prep Time
- 25m Cook Time
- 3h Ready In
These sour cherry hand pies feature a sweet-tart cherry filling encased in flaky pie dough. They are baked until golden and sprinkled with turbinado sugar for a crunchy top.
Ingredients
- 454 g frozen pitted sour cherries
- 177 ml sugar
- 44.4 ml instant tapioca
- 9.86 ml almond extract
- Liquored Pie Dough
- Egg Wash
- Turbinado sugar
Nutrition (per serving, estimated)
Estimated based off 3 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 5.88 mg
- Iron: 0.76 mg
- Magnesium: 3.41 mg
- Phosphorus: 5.69 mg
- Potassium: 54.3 mg
- Zinc: 0.04 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 454 g frozen pitted sour cherries
- 177 ml sugar
- 44.4 ml instant tapioca
- 9.86 ml almond extract
- Liquored Pie Dough
- Egg Wash
- Turbinado sugar
Let's Cook
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Step 1.
In a small saucepot over medium-high heat, combine the frozen pitted sour cherries, sugar, instant tapioca, and almond extract. Cook, stirring occasionally, until the cherries begin to bubble, then continue cooking for about 20 minutes, or until the syrup is thick and bubbly. Remove from heat and chill the filling in the refrigerator for about 2 hours, until completely cold.
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Step 2.
While the filling chills, refrigerate the dough for 1 hour. After chilling, portion the dough into 8 equal disks (about 3 ounces each). On a lightly floured surface, roll each disk into a 6-inch circle about 1/4 inch thick.
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Step 3.
Scoop a few tablespoons of the chilled cherry filling into the center of each dough circle, leaving a 1-inch border. Brush the border with egg wash, then fold the dough over to form a half-moon shape. Press the edges to seal and crimp with a fork or your fingers.
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Step 4.
Place the hand pies on a baking sheet and freeze until firm, 30 to 40 minutes. At this point, the pies can be wrapped and kept in the freezer for up to 6 months.
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Step 5.
When ready to bake, preheat the oven to 425°F. Brush the tops of the frozen pies with egg wash and sprinkle generously with turbinado sugar. Arrange them on a baking sheet and bake until dark golden brown, 22 to 25 minutes, rotating the sheet halfway through baking. Some filling may bubble out—this is fine. Let cool slightly before serving.