A classic sour cherry hand pie recipe with a buttery amaranth crust and a tangy homemade cherry pie filling.
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.
In a large bowl, mix all of the filling ingredients together. Set aside while you roll out the dough.
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.
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.
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.
Cool briefly and serve, maybe with a little scoop of vanilla ice cream.