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+ servings
Sour Cherry Hand Pies
Prep Time
45 mins
Cook Time
15 mins
Dough chilling time
1 hr
Total Time
40 mins
 

A classic sour cherry hand pie recipe with a buttery amaranth crust and a tangy homemade cherry pie filling.

Recipe Type: Dessert
Makes: 18 small hand pies
Author: Elizabeth Stark
Ingredients
Amaranth Dough
  • 2 cups unbleached all-purpose flour
  • 1/2 cup amaranth flour
  • 2 tablespoons sugar , plus more for sprinkling
  • 3/4 teaspoon sea salt
  • 16 tablespoons unsalted butter , cold
  • 3/4 cup ice water
Sour Cherry Filling
  • 3 1/2 cups whole, pitted cherries (note: cherry pitters rule!)
  • 1/2 cups sugar (go up to 3/4 cup for a sweeter hand pie), plus more for sprinkling
  • 2 tablespoons pulverized instant tapioca (use a spice or coffee grinder for this)
  • Zest of 1 large lemon
  • Generous pinch sea salt
  • Pinch of ground cinnamon
  • 1 egg , lightly beaten
Instructions
  1. Mix the flours, sugar, and sea salt in a large bowl. Working quickly, shred the butter into the flour mixture. Mix with fingertips until the butter is well incorporated and the mixture has a sandy texture. Drizzle in 1/2 cup water, a little at a time, turning and gently pressing dough until things stick together. If needed, add 1 - 2 tablespoons more water to help the dough stick together. Turn dough out onto a lightly floured surface and gather into 2 balls. Flatten each ball into a small disc, wrap tightly with plastic, and chill for an hour. Meanwhile, make the filling.

  2. In a large bowl, mix all of the filling ingredients together. Set aside while you roll out the dough.

  3. Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
  4. Remove a disc of dough from the refrigerator, break off half the disc, and place remaining dough back in the fridge.
  5. On a lightly floured surface, roll dough out into an oval. Use a biscuit cutter or bowl to cut out 4 inch rounds.
  6. Set 2 tablespoons filling into each round (tip out any excess liquid as you scoop the filling). It’s tempting to overfill the pies – resist or they’ll get soggy. Wet edges, fold dough over into a half moon, and carefully seal the edges, first with fingertips and then with the tines of a fork. Use extra dough to patch any holes that might arise.

  7. Quickly brush each pie with the beaten egg and sprinkle a generous pinch of sugar over each. Use a sharp paring knife to cut 3 tiny slits in the tops.

  8. Set pies on prepared baking sheet. Slide into the oven, immediately turn oven temperature down to 425 degrees F, and bake 14 - 16 minutes, or until pies are a deep golden hue. Repeat until you have a mess of hand pies.

  9. Cool briefly and serve, maybe with a little scoop of vanilla ice cream.