Cherry hand pies are a fun dessert option for summer picnics and parties.
The filling combines sweet, peak seasoncherrieswith fresh lime zest and juice for a refreshing tang.
These hand pies are great for party favors, on the go snacks, and potlucks.
Credit:Antonis Achilleos; Prop Stylist: Matthew Gleason; Food Stylist: Emily Nabors Hall
Our favorite way to enjoy them, though?
In a bowl with a scoop of ice cream or dollop ofwhipped cream.
Add butter cubes; pulse until texture resembles coarse meal, about 10 pulses.
Sprinkle mixture with 6 tablespoons ice water; pulse mixture 4 pulses.
Transfer to a lightly floured work surface, and knead until it just comes together, about 30 seconds.
Shape Dough into a disk, and wrap tightly in plastic wrap.
Chill until firm, about 30 minutes.
Unwrap chilled Dough, and roll out on a lightly floured work surface to 1/8-inch thickness.
Using a 3-inch round cutter, cut out as many rounds as you’re free to.
Reroll scraps up to 2 times to make 20 Dough rounds total.
Place rounds on a parchment paper-lined baking sheet, and refrigerate, uncovered, until ready to use.
Bring to boil over medium-high; boil, stirring often, until thickened, 3 to 4 minutes.
Transfer saucepan to refrigerator; chill until room temperature, about 1 hour.
Place 1 heaping tablespoon Filling on center of each of the 10 Dough rounds.
Brush edges of the Filling-topped rounds with some of the beaten egg.
Top with remaining rounds.
Press Dough edges to seal, and crimp using a fork.
Cut 4 small (about 1/2-inch-long) slits into the top of each pie.
Bake pies:
Arrange pies 2 inches apart on 2 baking sheets lined with parchment paper.
Brush tops of pies evenly with remaining beaten egg; sprinkle evenly with turbinado sugar.
Let cool completely on baking sheets, about 30 minutes.
