Mini Cherry Pies (Cherry Hand Pies)
I’ve been wanting to make mini pies for the looooongest time but I always seem to find myself baking other things instead. That is until a few weeks ago, when I started thinking about them again. In particular, how perfect a Valentine’s Day treat they would be, especially if they were made with beautiful tart cherries and the tiniest heart shaped cutter! I really gave myself no other choice than to get baking.
If you know me well you’ll likely know that I have an affinity for tiny things. Ever since I was a young girl I’ve collected miniatures and super small objects. I’m not really sure what lead me to be a collector of all things tiny… but I honestly wish I could have preserved one of these tiny pies forever to be a part of my collection!
Alas, I had to come to terms with the fact that these tiny bites wouldn’t be in my life for long, but I’ll always remember the brief time we had together LOL. If you’re not in the mood to go all out making pie dough you can use a pre-made crust but they are so buttery and flaky good when you go the extra mile.
I hope you’ll make some of these for the people you love the most this Valentine’s Day! :)
Mini Cherry Pies (Cherry Hand Pies)
Makes about 12-15 Mini Pies
*Pie dough requires chilling time before use.
Tools: Large sized bowl, pastry blender (or forks), medium sized pot, wooden spoon or heatproof spatula, two baking sheets lined with parchment paper, rolling pin, 3 inch cookie cutter, pastry brush.
Ingredients
Pie Crusts
- 2 1/2 cups all-purpose flour
-1/2 teaspoon salt
- 1 cup unsalted butter, chilled and diced into cubes
-1/2 cup ice water
Cherry Filling
- 1 1/2 cups tart cherries (if using frozen you will need to measure from thawed)
-1 teaspoon vanilla extract
-1 teaspoon lemon juice
-1 tablespoon cornstarch
-1/4 cup white sugar
-1/2 teaspoon salt
-A small pinch of cinnamon
Egg Wash
-1 large egg
-1 tablespoon cold water
* Sanding or coarse sugar, if desired.
To make the pie crusts: In a large sized bowl, combine the all-purpose flour and salt. Cut in the butter with a pastry blender or two forks until the mixture resembles coarse crumbs, with pea sized chunks of the butter throughout. Stir in the ice water, one tablespoon-full at a time until the mixture forms a ball (you may not need all of the water depending on the humidity'/elevation of where you are making this). Cut the ball in half, press into two 1 inch high disks. Wrap in plastic wrap and refrigerate for at least 4 hours and up to overnight.
To make the cherry pie filling: In a medium sized pot combine the cherries, lemon juice and vanilla. Heat over medium-low heat, stirring occasionally until the berries start to break down and release their juices (this will be around 7-10 minutes of cooking time). While the berries are cooking combine the sugar, cornstarch, salt and cinnamon. When the berries break down and become juicy sprinkle this mixture over top. Increase the heat to medium and cook, stirring occasionally until it comes to a simmer. Simmer for 1 minute, continuing to stir, then remove from heat to cool down to room temperature before using.
When you’re ready to bring everything together:
Preheat your oven to 350 degrees F, adjust your baking racks to the top and bottom thirds of your oven and line the two baking sheets with parchment or a silpat liner.
Lightly flour your work surface and roll out one of your dough balls to about 1/4 inch thickness. Cut circles of dough out using your cookie cutter. If you are going to do some sort of punch on the top of the pies be sure to make smaller cuts in one half of the circles you have made (if you are not, don’t worry about this for now). Move the crust rounds to your baking sheet.
Prepare your egg wash my lightly beating 1 large egg with the water. Using a tablespoon measure, drop filling onto the middle of half of your crust rounds. Gently brush egg wash around the filling, and then top each with the unfilled crust rounds. Using a fork, press around the outside of the hand pies to seal. Repeat these steps until the first batch of pies are done, then transfer them to the fridge while you prepare the second batch.
Gently brush all of your prepared mini pies with the egg wash before baking. If you have decided to use coarse sugar as well, simply sprinkle over the egg wash. If your pies do not have pieces cut out of the top you will need to use a sharp knife to cut an “X” shape into the middle of each so they do not explode in the oven.
Place the mini pies in your oven, one on the top rack and one on the bottom, and bake for 10 minutes before switching the pans and baking for another 10-15 minutes or until they are lightly browned.
Transfer the pies to a cooling rack to cool completely before serving.
Kept in an air-tight container these hand pies will keep for 2-3 days left out, and 5-6 when stored in the refrigerator.
Happy eating! Xo
I needed to include a before baking photo because gasp HOW ADORABLE ARE THESE TINY PIES?!