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.