The problem with some pies is that although they are delicious, they aren’t always user friendly. For example, cherry pie sounds great in theory unless you are outside and trying to eat a nice gooey slice on a paper plate wearing your favorite summer whites.
THE TRICK IS IN THE PALM OF YOUR HAND
Hand pies make all the difference when you are serving a crowd of guests in your back yard. Sure, your guests still need a well-placed napkin or plate, but giving them finger food always makes standing and snacking a much easier proposition.
DID WE MENTION HAND PIES ARE ALSO SUPER CUTE?
The other thing I love about this recipe is that it is a buffet stylist’s dream. They stack nicely and look adorable. Seriously, you’ll want to snap a picture before they all disappear.
MINI CHERRY HAND PIES
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 mini pies
Ingredients
1 1/2 tablespoons cornstarch
2 cups fresh cherries, stemmed and pitted, or about 12 ounces frozen pitted cherries, unthawed
2/3 cup dried cherries
1/2 cup sugar
1 teaspoon vanilla extract
1/8 teaspoon kosher salt
1 14-ounce package all-butter puff pastry (preferably Dufour), thawed in refrigerator
Flour (for dusting)
1 large egg white
1 1/2 teaspoons raw sugar
Instructions
Line a large rimmed baking sheet with parchment paper. Stir cornstarch and 1 1/2 tablespoons cold water in a small bowl to blend. Combine fresh cherries and next 4 ingredients in a large saucepan. Cook over medium heat, stirring occasionally, until cherry juices are released, about 5 minutes. Add cornstarch mixture; bring to a boil, stirring often. Remove from heat and let cool to room temperature, stirring occasionally.
Roll out pastry on a lightly floured surface to an 18×15″ rectangle. Using a sharp knife or pizza cutter, cut dough into nine 6×5″ rectangles. Whisk egg white and 1 tablespoon water in another small bowl for egg wash.
Working with 1 pastry rectangle at a time, place on a work surface and brush edges with egg wash. Scoop 3 tablespoons cherry mixture onto one side; fold dough over filling so that short ends meet, forming a 5×3″ packet. Crimp edges with a fork to seal. Using a sharp knife, cut a few slits in top of pie to vent. Place on prepared baking sheet; repeat with remaining dough and filling.
Brush tops with egg wash, then sprinkle with raw sugar. Chill for 30 minutes. Preheat oven to 375°. Bake pastries until tops and bottoms are golden brown, 30-40 minutes. Let cool for 10 minutes on baking sheet. Transfer to wire racks; let cool completely.
Notes
These can be made a day ahead. Let stand at room temperature.
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