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+ servings
Sour Cherry Hand Pies
Prep Time
25 mins
Cook Time
15 mins
Total Time
40 mins

A 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: Brooklyn Supper
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
  • 2/3 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 cinnamon
  • 1 egg white , lightly beaten
  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 most of the water, turning and gently pressing dough until things stick together. Add the remaining water if need. 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 white 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 for 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.