MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Cherry Hand Pies
Categories: Pastry, Fruits, Citrus
Yield: 8 Servings
6 tb Water; divided
2 tb Sugar
2 tb Cherry brandy
4 1/2 ts Corn starch
1 1/2 ts Lemon juice
1 ts Quick-cooking tapioca
1/4 ts Lemon zest; grated
1 ds Salt
2 c Pitted tart cherries; thawed
- halved
1 c Pitted dark sweet cherries;
- thawed, halved
Dough for double-crust pie
1 lg Egg; room temperature
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2 2/3 c Confectioners' sugar
3 tb Water; up to 4 tb, hot
2 tb Butter; melted
1/2 ts Almond extract
1/4 ts Vanilla extract
1 ds Salt
Freeze-dried strawberries;
- crushed (optional)
In a large saucepan, whisk 4 tb water, sugar, brandy, corn starch,
lemon juice, tapioca, lemon zest, and salt until combined. Add
cherries. Bring to a boil; cook and stir until thickened, 3 to
5 minutes. Remove from heat. Set aside to cool.
Set oven @ 400 F/205 C.
On a lightly floured surface, roll half the dough to a 14x9"
rectangle. Cut out eight 3-1/2 x 4-1/2" rectangles. Repeat with
remaining dough.
Transfer 8 rectangles to parchment-lined baking sheets; spoon about
3 tb cherry mixture in center of each. Whisk egg and remaining 2 tb
water. Brush edges of crust with egg wash. Top with remaining
8 rectangles; press edges with a fork to seal. Brush tops with egg
wash; cut slits in tops.
Bake until crust is golden brown and slightly puffed, 25 to
30 minutes. Remove from pans to wire racks to cool. Combine
confectioners' sugar, hot water, melted butter, extracts, and salt;
drizzle over pies. Garnish with freeze-dried strawberries if
desired. Let stand until set.
Recipe by Allison Cebulla, Milwaukee, Wisconsin
Recipe FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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