Cherry Hand Pies
Hand pies are perfect for serving at gatherings where people have to stand and eat: no plates or forks necessary, just a big stack o’ napkins! People will be eating these hand over fist. Feel free to use cherries or any small berry of your choice. You may have leftover filling, which can be frozen and used later.
- 1/2 cup sugar, plus extra for sprinkling
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 cups fresh cherries, stemmed and pitted, or 12 ounces frozen pitted cherries, quartered
- 1 package store-bought whole-wheat pie dough
- All-purpose flour, for work surface
- Soy, almond, or rice milk for brushing
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or Silpat.
To make the filling, whisk 1/2 cup sugar, cornstarch, and salt in a large bowl. Add cherries and stir with a large spoon until cherries are evenly coated with the sugar mixture.
Remove the pie crust dough from the refrigerator. If the dough is difficult to roll, let it soften at room temperature until it’s easier to work with. On a lightly-floured surface, roll out each disc of dough until it’s about 1/8-inch thick. Cut out 5- or 6-inch circles using a large pastry cutter or the rim of a bowl. Line the dough circles on the prepared baking sheet, fill each, and press the edges together with your fingertips. You may need to seal the edges with a few drops of water. Cut a slit in each hand pie. Brush the tops of the hand pies with non-dairy milk, and generously sprinkle with sugar. Bake for 30 to 35 minutes, or until golden. Let cool slightly before serving.
Makes 8 to 10 hand pies.