Hand Pies Recipe Filled with Sour Cherries
Hand pies are the perfect road-trip treat. Pie whisperer Ellen Gray offers her easy recipe for a sour cherry-filled version.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Cherry pitter
- Pastry cutter
- Rolling pin
- Round cutter
- Aluminum pie tin
- Offset spatula
- Pastry brush
- Chopstick
- Paring knife
- Oven
- Stove
- Refrigerator
- Freezer
- Mixing bowl
- Pot
- Whisk
- Fork
- Baking sheet
- Parchment paper
- Plastic wrap
- Measuring cup
- Measuring spoon
- Airtight container
Ingredients
- 1½ tsp. balsamic vinegar
- 1 large egg
- 1½ cups all-purpose flour, plus more for dusting
- ½ cups medium rye flour
- 1 tbsp. raw cane sugar
- 1 tsp. kosher salt
- 12 tbsp. (6 oz.) cold unsalted butter, cut into small cubes
- 1½ lb. sour cherries, rinsed, stems removed, pitted (3 cups)
- 2½ tsp. lemon juice
- 2 tbsp. plus 1½ tsp.. raw cane sugar, plus extra for sprinkling
- 2½ tsp. dark brown sugar
- 1 tbsp. plus 1½ tsp. cornstarch
- 1 tsp. cherry bitters
- 2½ tsp. balsamic vinegar
- 1 vanilla bean, split, seeds scraped with tip of paring knife
- Pinch of salt
- 1 large egg, lightly beaten with 1 tablespoon cold water
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