Cherry Hand Held Pies
These hand pies are such a fun way to eat pie without making a full size pie! The kids can help you make these, too! You can even switch up the filling and try blueberries, apple or even nutella! Mmmmmm!
You may need:
Round Cutters
Cherry Hand Held Pies
Ingredients
Best Pie Crust
- 12 tablespoons 1 1/2 sticks very cold butter
- 3 cups flour
- 1 teaspoon kosher salt
- 1 tablespoon sugar
- ⅓ cup very cold leaf lard or crisco
- 6 to 8 tablespoons about 1/2 cup ice water
Filling
- Cherry Pie Filling
Instructions
Crust
- Dice the butter and return it to the refrigerator while you prepare the flour mixture.
- Place the flour, salt, And sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix.
- Add the butter and leaf lard. Pulse 8 to 12 times, until the butter is the size of peas.
- With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball.
- Dump out on a floured board and roll into a ball.
- Wrap in plastic wrap and refrigerate for 30 minutes.
- Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board.
- Use round cookie cutters (3 inches is a good size) to make your pies. Each pie needs 2 circles-a top and bottom.
- On the bottom, place some cherry filling in center-not too much-a tsp is enough (3-4 cherries)
- Brush edges with egg wash.
- Top with a second circle and use a fork to crimp the edges.
- Brush with egg wash, make a few slits and bake on a parchment lined cookie sheet at 400 degrees for approx 14 mins until browned.
- Serve with a dusting of powdered sugar.
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