Cherry Hand Pies
Easy to grab and a crowd-pleaser, these Cherry Hand Pies will not disappoint. Made with Einkorn Flour they are extra buttery and flaky.
Ingredients
- 2-2/3 cup Einkorn Flour
- 1 cup Salted Butter
- 10 tbsp Ice Water
- 1 21 oz can of Cherry Pie Filling
- 1 Egg
- 1 tsp Heavy Cream
Instructions
- In a large bowl measure out your flour.
- Cut cold butter into small cubes and add to flour.
- Cut butter into flour with a pastry blender until it has a pea-like consistency.
- Slowly add the ice water until well mixed. Turn out the dough and pack it into a ball.
- Cut the ball in half and form into discs, then wrap it in cling wrap and chill for 45 minutes.
- On a floured surface, roll the dough out to approximately 3/16"-1/4" thick. Use your biscuit cutter to cut out your circles and place the hand pie circles onto a parchment-lined baking tray. Continue to use the rest of your dough and scraps.
- Chill the circles in the fridge for 10 minutes.
- Spoon about 1 tablespoon of cherry pie filling slightly off center of each circle.
- Brush the outer edge with egg wash to help seal them tight.
- Fold the pie circles in half and pinch them shut with your fingers. Then go back and use a fork to make a crimped edge.
- Brush with egg wash and cut large slits in each one for venting.
- Bake at 425° for about 15 minutes or until golden brown.
Notes
This recipe makes about 15 hand pies (more or less) if you use all the scraps and stay close to the 4" cutter size.
Tried this recipe?Let us know how it was!
