HERRY HAND PIES
SERVES 8 TO 10 HAND PIES
1⁄2 cup sugar, plus extra for sprinkling
2 tbsp cornstarch
1⁄8 tsp salt
2 cups fresh cherries, stemmed and pitted, or 12 ounces frozen pitted cherries, quartered
1 recipe Double Piecrust, or store- bought pie dough
All-purpose flour, for work surface
Soy, almond, or rice milk for brushing
NUTRITIONAL VALUES
Calories: 184kcal
Fat: 4.5g (0.7g S.Fat)
Carbs: 34.1g
Protein: 2.3g
Sugar: 14.4g
Sodium: 106mg
METHOD
Preheat oven to 180°C/350°F. Line a large baking sheet with parchment paper or Silpat.
In a large mixing bowl, combine 1/2 cup sugar, cornstarch, and salt. Stir in the cherries with a large spoon until they are evenly coated with the sugar mixture.
Take the piecrust dough out of the refrigerator. Roll out each disc of dough until it is about 18-inch thick on a lightly floured surface. Using a large pastry cutter or the rim of a bowl, cut out 5- or 6-inch circles. Line the prepared baking sheet with dough circles and fill each with a heaping tbsp of cherry filling. Half the dough circle should be folded over the filling and pressed together with your fingertips. You may need to use a few drops of water to seal the edges. Make a slit in the center of each hand pie. Brush the hand pies' tops with non-dairy milk and generously sprinkle with sugar. Bake for 30–35 minutes, or until golden brown. Allow to cool for a few minutes before serving.
In a large mixing bowl, combine 1/2 cup sugar, cornstarch, and salt. Stir in the cherries with a large spoon until they are evenly coated with the sugar mixture.
Take the piecrust dough out of the refrigerator. Roll out each disc of dough until it is about 18-inch thick on a lightly floured surface. Using a large pastry cutter or the rim of a bowl, cut out 5- or 6-inch circles. Line the prepared baking sheet with dough circles and fill each with a heaping tbsp of cherry filling. Half the dough circle should be folded over the filling and pressed together with your fingertips. You may need to use a few drops of water to seal the edges. Make a slit in the center of each hand pie. Brush the hand pies' tops with non-dairy milk and generously sprinkle with sugar. Bake for 30–35 minutes, or until golden brown. Allow to cool for a few minutes before serving.
