Buttery and Flaky Cherry Hand Pies | America's Test Kitchen

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness and moisture.

vanilla extract

🥗Healthier: vanilla bean paste

💰Cheaper: vanilla flavoring

Vanilla bean paste has a richer flavor.

pie crust

🥗Healthier: whole wheat crust

💰Cheaper: store-bought crust

Whole wheat crust adds fiber and nutrients.

Defrost 10 ounces of frozen sweet cherries and cut them into half-inch pieces.

In a medium saucepan, combine the cherries, 1/3 cup sugar, and 1/8 teaspoon salt.

Mash about a third of the cherry mixture to help pack the filling tightly.

Turn the heat to medium and cook for about 5 minutes until the cherries are warmed through and the sugar dissolves.

Mix 4 teaspoons of corn starch with 2 tablespoons of lemon juice to create a slurry.

Add the cornstarch slurry to the cherry mixture and bring it back to a simmer, cooking for 30 to 60 seconds until the juice thickens.

Remove the mixture from heat and let it cool in the fridge for 1.5 hours before using.

To make the pie dough, start with a 1-gallon heavy-duty zipper lock bag.

Add 2 1/2 cups (12.5 ounces) of all-purpose flour, 2 tablespoons granulated sugar, and 1 teaspoon table salt to the bag and shake to mix.

Cut 2 1/2 sticks of unsalted butter into long pieces and add to the bag, sealing it and shaking to coat the butter with flour.

Flatten the butter in the bag by rocking it until it forms large flakes, then roll it out with a rolling pin until it’s about 1/8 inch thick.

Dump the mixture into a bowl and add 3/4 cup of ice water, mixing quickly to combine.

Pat the mixture into an 8-inch square, then roll it into a 10 by 15 inch rectangle.

Perform a tri-fold on the dough, rotating it 90 degrees and repeating the folding step to build layers.

Divide the dough in half, wrap it, and refrigerate for 1 hour.

After an hour, prepare the egg wash by beating 1 whole egg with a pinch of salt.

Flour the work surface and roll out the dough into a 9 by 17 inch rectangle.

Use the egg wash to mark a 1-inch wide strip down the center of the dough, applying more egg wash along the sides and bottom half.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens