Plum Sour Cherry Handpies | Pie Eyed Love

Ingredients

• All Butter Handpie Dough
• 2 cups all-purpose flour
• 1 teaspoon salt
• 2 teaspoons granulated sugar
• 2 sticks (16 Tablespoons) unsalted butter Frozen, cut into cubes
• 1/2 cup ice water
• Plum Sour Cherry Filling
• 4 plums Sliced thin
• 2 cups sour cherries Canned in water if out of season (one can)
• 1/4 cup granulated sugar Plus 2 tablespoons set aside in a small bowl
• 1 tablespoon lemon zest
• 2 teaspoons fresh lemon juice I just squeeze half a lemon and hope for the best
• 1 teaspoon pure vanilla extract
• 3 tablespoons corn starch
• 1 teaspoon cinnamon
• Turbinado sugar To sprinkle on top
• Place dry ingredients in a food processor and pulse a few times to mix.
• Scatter the butter on top of the dry ingredients and pulse until the mixture begins to look more like cornmeal - very small pieces of butter.
• Turn dough out into a bowl and form into a ball. Using saran wrap or press-n-seal, press ball into a disc, wrap and refrigerate for at least an hour.
• Place circles on a baking sheet lined with parchment paper and refrigerate. This is a great step to do ahead of time, as the circles will keep in the refrigerator over night.
• In a small bowl, place cornstarch, the additional 2T of sugar and cinnamon. Mix well.
• Add 1 teaspoon of the lemon juice (or a quick squeeze like I do), lemon zest and 1/4 sugar to the mixture.
• Preheat oven to 375.
• When the filling is cool, place about 2T of filling on each circle of dough. I try to put as much filling in as I can.
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