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.
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!
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 I recommend both books if you want a reliable resource in your kitchen.
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.
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.
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.
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.
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.
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.
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.
|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|
|1 Tbsp milk|
|FILLING - 1 can (18 oz/540 ml) gluten free cherry pie filling|
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