Dessert - Fruit - Recipe

Cherry hand pies

February 20, 2013

Cherry hand pies

Since I moved to Seattle, I relish the fact that during the summer I can get seasonal cherries instead of the usual produce like apples, tomatoes and oranges which you can find at grocery stores at any time of the year.  I think a lot of people like me anticipate the sun’s welcoming rays letting the people know that summer has come to Seattle.  You will know that the sun has graced on the city by seeing people wear shorts and dresses for a change, seeing hardly any umbrellas in sight, and Pike Place market is suddenly crammed with camera-laden locals and tourists looking in awe at tents of fresh local seasonal cherries.  Sad to say, summer is far beyond my reach but I read somewhere that February is national cherry month which gives me good enough reason to post this cherry hand pie recipe I saw from food network magazine.

Cherry hand pies

Cherry hand pies

Cherry hand pies

I used rainier cherries but you can use your favorite cherry in making these pies.  Bing cherries are great for baking because of their crisp texture and intense flavor.  Choose cherries that are plump and free of cracks and blemishes with supple green stems and a sweet scent.

Cherry hand pies
Author: from food network magazine
Prep time:
Cook time:
Total time:
Serves: 8 pies
  • For the dough
  • 2 cups all-purpose flour, plus more for dusting
  • 2 tablespoons granulated sugar
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons unsalted butter, cut into 1/2-inch pieces
  • 2 tablespoons vegetable shortening
  • Vegetable oil, for frying
  • Confectioners’ sugar, for dusting
  • For the filling:
  • 3 cups pitted cherries, roughly chopped (1 to 1 1/2 pounds whole cherries)
  • 1/3 cup granulated sugar
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt
  • 1 tablespoon cornstarch
  • 1 tablespoon fresh lemon juice
  1. Make the dough: Pulse the flour, granulated sugar, baking powder and salt in a food processor. Add the butter and shortening and pulse until the mixture looks like coarse meal. Drizzle in 6 tablespoons ice water and pulse until the dough starts coming together.
  2. Turn the dough out onto a piece of plastic wrap and lightly knead to bring together. Form into a disk, wrap in the plastic wrap and refrigerate until firm, about 1 hour.
  3. Meanwhile, make the filling: Combine the cherries, granulated sugar, cinnamon and salt in a medium saucepan over medium heat. Cook, stirring, until the cherries are juicy and the sugar dissolves, about 5 minutes. Bring to a simmer and cook, stirring, 5 more minutes. Spoon about 2 tablespoons of the juice into a small bowl; stir in the cornstarch until dissolved. Pour the cornstarch mixture into the saucepan and continue to simmer, stirring, until very thick, 6 to 8 more minutes. Transfer to a bowl, stir in the lemon juice and let cool.
  4. Divide the dough into 8 pieces and roll each into a ball. On a lightly floured work surface, roll out each ball into a 6 1/2-inch round, using as little flour as possible. Stack the rounds between pieces of parchment paper and refrigerate until firm, about 30 minutes.
  5. Remove the dough from the refrigerator and let stand 5 minutes. Place 2 tablespoons cherry filling in the center of each round, then fold in half to enclose and crimp the edges to seal.
  6. Heat 1 inch of vegetable oil in a deep skillet until a deep-fry thermometer registers 360 degrees F. Fry the pies in 2 batches, turning once, until golden brown, about 3 minutes. Transfer to a rack to cool. Dust with confectioners’ sugar.




11 thoughts on “Cherry hand pies

  1. dulcetdevotion

    Oh these look so good! I have been dreaming of pies lately, but have never made one before (I know, can you believe it?!). I’d love to try cherry pie but fear I’d eat all the cherries before it was time to stuff them into the dough! You’ve really got me thinking, though, about cherry pie and other fruit pies to try–I hope the weather cools down this weekend–I think I’ll have the oven on:)

    1. Elaine Post author

      you should make some! I know the feeling – I bought two bags of cherries and couldn’t stop eating them while making these!

  2. Fudging Ahead

    Pretty! I didn’t realize how good rainier cherries are from here until my friend came to visit this weekend and has been raving about them! I forgot that when they get shipped they’re not as good.

  3. Ana

    Hi I’m Ana from It is a site in which users vote recipes
    from 1 to 10.

    There is a ranking of the best recipes and a profile with your voted recipes. Each recipe has a link to the blog which belongs the recipe. This way you will get traffic to your blog

    It’s easy, fast and fun. The best Photo recipes will be here.

    I invite you to enter, add your blog and upload a recipe with a nice photo for user of the world look your recipes.

    You are able to see your stats:

    -Number of visits to your blog from
    -Number of votes received every day
    -Number of votes received by each category
    -Number of votes for each grade (1-10)
    -Number of votes for each recipe.

    Look this example of one profile stats:

    We would love that you participate with some recipe.Look Amazing!



Comment on this delicious post