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Friday, May 11, 2012

Pie WITHOUT a fork?!

Hello dear readers! I've been working on consolidating some of my recipes into an online recipe box because at the moment, I still have stacks of magazines filled with delicious-looking recipes! As I was adding them online, I came across a recipe that looks fantastic for the summer (and happens to be from my soon-to-be wedding month). Have you ever heard of hand pies? These fantastic little individually served pies are easy to hold and are eaten without a knife and fork. Shocking. I know. I'm hoping to test these bad boys out when cherry and picnic seasons are upon us, though I bet you could substitute many different flavors of fruit. Here's the recipe. Enjoy!
Cherry Hand Pies
Bon Appetit, July 2011

  • 1 1/2 tablespoons cornstarch
  • 2 cups fresh cherries, stemmed and pitted, or about 12 ounces frozen pitted cherries, unthawed
  • 2/3 cup dried cherries
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon kosher salt
  • 1 14-ounce package all-butter puff pastry (preferably Dufour), thawed in refrigerator
  • Flour (for dusting)
  • 1 large egg white
  • 1 1/2 teaspoon raw sugar

1. Line a large rimmed baking sheet with parchment paper. Stir cornstarch and 1 1/2 tablespoons cold water in a small bowl to blend.
2. Combine fresh cherries and next 4 ingredients in a large saucepan. Cook over medium heat, stirring occasionally, until cherry juices are released, about 5 minutes. Add cornstarch mixture; bring to a boil, stirring often. Remove from heat and let cool to room temperature, stirring occasionally.
3. Roll out pastry on a lightly floured surface to an 18x15" rectangle. Using a sharp knife or pizza cutter, cut dough into nine 6x5" rectangles.
4. Whisk egg white and 1 tablespoon water in another small bowl for egg wash.
5. Working with 1 pastry rectangle at a time, place on a work surface and brush edges with egg wash. Scoop 3 tablespoons cherry mixture onto one side; fold dough over filling so that short ends meet, forming a 5x3" packet. Crimp edges with a fork to seal. Using a sharp knife, cut a few slits in top of pie to vent. Place on prepared baking sheet; repeat with remaining dough and filling.
6. Brush tops with egg wash, then sprinkle with raw sugar. Chill for 30 minutes.
7. Preheat oven to 375°F. Bake pastries until tops and bottoms are golden brown, 30-40 minutes. Let cool for 10 minutes on baking sheet. Transfer to wire racks; let cool completely.

DO AHEAD: Can be made 1 day ahead. Let stand at room temperature.

Happy baking!


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