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Cherry Hand Pies

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I’ve been making Cherry Hand Pies lately and eating way too many of them. I got into this when someone on Twitter asked if I could teach a cooking class on gluten free flour. Sure I said, “What would you like to make?” The answer was piecrust, flaky biscuits and cinnamon rolls.

And that’s exactly what we made.

I chose to make little hand pies instead of one big pie for a few reasons.

  • -It’s easier to roll out a small piece of pastry to cut shapes from rather than rolling a whole piecrust.
  • -Hand pies cook quicker than a full pie so you can make them, let the dough rest, cook and eat them in less than two hours.
  • -They’re fun! You get to be creative making different shapes and that’s exactly what happened.

In this class we all made half-moon shapes with a small circle of pie dough and also a slightly bigger pie using two of the same size circles. Vanessa made a cute heart-shaped hand pie and Sophi made one to resemble a big Pop Tart. It was fun!

A heart shaped Cherry Hand Pie and some rounds ones on a baking sheet
Heart Shaped Hand Pie at one of my cooking classes

Gluten Free Pie Pastry

Baking is part art and part science and I’m pretty sure that’s enough info for most everyday home cooks. People tell me they just want a recipe that works and enough detail to do it right…the first time.

Enter America’s Test Kitchen. If you haven’t heard of them they are what they say they are; the recipe testers and tasters for everyday cooks in America. They have published two gluten free cookbooks and if you need a reliable resource in your kitchen I recommend both books.

The test kitchen does the kind of testing a home cook could never do. They know that baking soda, lemon juice and vinegar are all used in pastry to tenderize the dough. So they tested each one and said vinegar works best. They also figured out that sour cream added tenderness to the pastry dough while butter gave it the desired richness. This is the new gluten free baking and I recommend you trust them. Save yourself the disappointment of using your grandmother’s recipe and swapping the wheat flour for a gluten free flour.

Different Gluten Free Flour Blends

I started with the Test Kitchen pastry recipe but used my gluten free flour mix. I have had great results doing this with all kinds of recipes. So just pay attention to what is in the flour you are using and see if you are happy with the results.

The four flour and starch combination for my gluten free flour mix
Gluten Free Flour Mix -photo credit Jim Little

This table is to give you an idea of the many different flour combinations people are baking with. It’s mind boggling but also good to know there is no one right blend. Some store bought blends may also have binders in them (like xanthan gum) and this too can affect the results.

A Variety of Gluten Free Flour Mix Ingredients
A Variety of Gluten Free Flour Mix Ingredients

Gluten free bakers have enough to figure out between all the different gluten free flour blends and the added challenge of other foods they may need to avoid. So I’m offering you my experience and I hope you will take what makes sense to you, adapt recipes in your own kitchen and make notes. If you only make pie once or twice a year, you’ll be happy you took the time to make those notes.

Tips For Working With Gluten Free Pastry

  • -Add xanthan gum for structure and freshness.
  • -Let the dough rest for 30 minutes to allow gluten free flours to absorb the liquid.
  • -Dust pastry lightly with tapioca starch or sweet rice flour at any step in the process.
  • -Pastry is easiest to handle when it’s cold so keep the dough you aren’t working with in the fridge. Anytime the dough is too soft put it back in the fridge for 10-15 minutes.
  • -Flexible cutting mats, placemats, plastic wrap and wax paper can all be used to flip dough without breaking it.
  • -Read the recipe, refer back to it and remember they too can have mistakes. I forgot to include the egg wash in my recipe the first time I printed it and this is what our hand pies looked like with no egg wash.
A tray of pale looking Cherry Hand Pies mistakenly made without egg wash.
Pale looking Cherry Hand Pies without egg wash (by mistake) at a cooking class.

Cherry Hand Pies – End Of The Dough

Every pie making session ends with little bits of leftover dough. They are either too small to make anything from or you’ve had enough fun and you’re ready to be done. I always cut that dough into strips and make cinnamon pastry twists. For pie the dough should be ⅛-inch thick but for the strips ¼-inch thickness works better. Then generously sprinkle cinnamon and sugar right onto the dough and cut it into strips about ½-inch wide. Just transfer them to a baking sheet, separate and twist each stip a few times until they look nice. Some will break but they can still be cooked and I guarantee they will be eaten. Bake the strips at the same oven temperature for about five minutes until nicely browned.

Get The Tools

You don’t need a lot of tools to make pie but of course every kitchen has a few tools. And every home baker has a few more tools they might hope to own one day. Here’s some ideas:

Stand mixer or Food Processor – I always make pie dough in my food processor but it can be done by hand using a simple pastry cutter and a spatula. My mom, an expert pie maker, always made hers in a basic Sunbeam mixmaster so just use what you have. The modern equivalent would be a Kitchen Aid stand mixer.

A Rolling Pin – Even this isn’t essential but there are many rolling pins to choose from. I have a heavy marble rolling pin with stand, favoured by bakers for both it’s weight and its’ cool temperature. Of course there is the standard wooden rolling pin, a silicone rolling pin, an adjustable rolling pin, the classic tapered French rolling pin and even stainless steel ones. I think I need another rolling pin.

Since I only have one rolling pin that has never-before-touched-wheat, we tried rolling out some dough using a wine bottle. I think a rolling pin works best but it’s possible to roll out pastry dough for these cherry hand pies using a wine bottle or a glass.

Master The Art Of Making Cherry Hand Pies

My final piece of advice is to commit to make pie a few times. I think three times is the magic number. Make pie three times in the next month or so and you will learn enough to be able to make pie once a year for the rest of your life. But feel free to make it as often as you like.

I’d love to hear about your pie making experience in the comments below. I especially want to hear from someone who made this recipe with regular vinegar instead of rice vinegar, I’m sure it will turn out just fine.


More Recipes

Pumpkin Pie

Pumpkin Pie
Pumpkin Pie -photo credit Jim Little

Flaky Pie Crust

A gluten free flaky pie crust filled with vanilla cream and topped with blueberries.
Gluten Free Flaky Pie Crust filled with vanilla cream-photo credit Jim Little

How To Use A Gluten Free Flour Mix

How To Use A Gluten Free Flour Mix
How To Use A Gluten Free Flour Mix -photo credit Jim Little

 

Ingredients

PASTRY
6 Tbsp cold water
3 Tbsp sour cream
1 Tbsp rice vinegar
2¾ cups plus 2 Tbsp gluten free flour mix (I used my mix)
1 Tbsp sugar
½ tsp salt
½ tsp xanthan gum
1 cup butter, cut into ¼-inch pieces and frozen for 15 minutes
EGG WASH
1 egg
1 Tbsp milk
FILLING - 1 can (18 oz/540 ml) gluten free cherry pie filling

Directions

1
PASTRY - Measure and cut butter, place in freezer for 15 minutes.
2
In 1-cup measuring cup combine water, sour cream and vinegar. Set aside.
3
Combine flour, sugar, salt and xanthan gum in food processor with dough blade. Process for 5-10 seconds.
4
Add butter on top and process until combined into uniform crumb-like mixture.
5
Pour sour cream mixture onto flour, pulse until well combined and looks like pastry.
6
Divide dough into 6 pieces. Flatten each piece slightly into a disk. Wrap in wax paper or plastic wrap. Refrigerate for 1 hour or overnight.
7
EGG WASH - Mix egg and milk. Set aside.
8
PASTRY - Remove dough from fridge, let sit a few minutes or up to 20 minutes until it is pliable.
9
Unwrap dough and leave the disk in the center of the plastic wrap. Dust each side of the dough with tapioca starch.
10
Using a rolling pin start in the center of the dough, rolling out toward the edges. Lift and repeat always starting in the center. Roll out to ⅛-inch thickness for hand pies. Cut dough into 3½-inch or 4-inch circles.
11
Drop a small amount of cherry pie filling in the center of the circle. Gently fold over pinching the edges together. Using a fork, dipped into flour, gently press the edges to seal them.
12
Make 1 or 2 air vents in the top of each pie. Brush with egg wash, sprinkle with sugar.
13
Bake in 400°F oven for 20-25 minutes or until golden brown.
14
Cool on baking racks. Makes 18-20 hand pies.

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