Cherry rye hand pies Recipe - Los Angeles Times

Name: Cherry rye hand pies Recipe - Los Angeles Times
Ingredients: 2 pounds cherries, preferably Brooks, pitted; Scant ½ cup (100 grams) sugar, more if desired; 2 tablespoons cornstarch; 2 tablespoons Madeira wine; 3 tablespoons balsamic vinegar; 1 vanilla bean, split and scraped; Pinch salt; 1 ¼ cups plus 1 tablespoon (155 grams) rye flour; 1 ¼ cups plus 1 scant tablespoon (155 grams) all-purpose flour; About 3 tablespoons (20 grams) bread flour; 1 ½ cups plus 3 tablespoons (3 sticks plus 3 tablespoons) butter, cut into 1/2-inch cubes; 1 ½ teaspoons kosher salt; ½ cup ice water; Prepared rye puff pastry; 1 egg; Prepared cherry compote; Caraway seeds, for garnish

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Think about rye and the things that probably come to mind are dense loaves of Old World bread, dark as earth and shot with caraway, maybe a nursery rhyme (blackbirds, pie) or more likely a tumbler of...

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Ingredients

2 pounds cherries, preferably Brooks, pitted
Scant ½ cup (100 grams) sugar, more if desired
2 tablespoons cornstarch
2 tablespoons Madeira wine
3 tablespoons balsamic vinegar
1 vanilla bean, split and scraped
Pinch salt
1 ¼ cups plus 1 tablespoon (155 grams) rye flour
1 ¼ cups plus 1 scant tablespoon (155 grams) all-purpose flour
About 3 tablespoons (20 grams) bread flour
1 ½ cups plus 3 tablespoons (3 sticks plus 3 tablespoons) butter, cut into 1/2-inch cubes
1 ½ teaspoons kosher salt
½ cup ice water
Prepared rye puff pastry
1 egg
Prepared cherry compote
Caraway seeds, for garnish