Spiced Cherry-Berry Hand Pies
Like cherry pie but better, spiced cherry-berry hand pies are portable, full of tart fruit flavor and amped with a spiced sugar topping.
PRINT RECIPE
PIN RECIPE
Yield: 9 hand pies
Ingredients
Pie Dough
- 360 g all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon cardamom
- 113 g unsalted butter cold, cubed
- 138 g shortening cold, cubed
- ½ cup ice-cold water
Cherry-Berry Filling
- ½ pound cherries havled
- 95 g blueberries
- 50 g granulated sugar
- ½ teaspoon cinnamon
- ¼ teaspoon cardamom
- ¼ teaspoon salt
- 1 ½ teaspoons lemon juice fresh
- 2 ½ teaspoons cornstarch
- Egg wash 1 egg + 1 tablespoon water
- Turbinado Sugar for sprinkling
Instructions
- Pie Dough:Whisk together all dry ingredients.360 g all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon salt, 1 teaspoon cinnamon, 1/2 teaspoon cardamom
- Add cold butter and shortening, cut in using pastry cutter or fingers, until mixture becomes sandy with some pea-sized bits of butter/shortening remaining. If the butter begins to warm, place the bowl in the fridge for 10-15 minutes, then resume mixing.113 g unsalted butter, 138 g shortening
- To make ice water, fill a glass with water and ice, stir until water becomes icy cold, then measure 1/2 cup into a separate glass, straining out ice cubes.1/2 cup ice-cold water
- Slowly incorporate 1-2 tablespoons of water at a time to flour mixture. Mix with wooden spoon each time before adding more. Only add enough water to just bring the dough together. You may need a little more or a little less water than the 1/2c. so add slowly!
- Turn dough out onto a sheet of plastic wrap, knead a few times to bring dough together, form into a disc, wrap and chill for 1 hour.
- Cherry-Berry Filling:While pie dough is chilling make filling.
- Stir together cherries, blueberries, sugar, cinnamon, cardamom, salt and lemon juice in small saucepan.1/2 pound cherries, 95 g blueberries, 50 g granulated sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon cardamom, 1/4 teaspoon salt, 1 1/2 teaspoons lemon juice
- Heat over medium-low heat until the sugar dissolves and the berries release juices, stirring occasionally. About 5-8 minutes.
- Remove 1 tablespoon of the juice and mix with cornstarch to create a slurry. Add slurry back into the saucepan and stir until fully incorporated.2 1/2 teaspoons cornstarch
- Allow mixture to simmer and thicken for approximately 5 minutes. Remove from heat and allow to cool completely.
- Making the Hand Pies:Preheat oven to 375°F, and line a baking sheet with parchment paper.
- Once the dough is chilled, divide dough into two equal halves. Place one half back into fridge while working, and place one on a lightly floured cutting board.
- Roll dough to roughly a 9" x 9" square. Using a pizza cutter or pastry wheel, cut dough into 9 - 3" x 3" squares. Place on baking sheet.
- Using a sharp knife, gently score dough about 1/2" in from edges on all sides creating a slight barrier to hold the filling.
- Repeat the rolling and cutting with the second disc of dough to create 9 additional top halves.
- Fill each bottom half of dough with approximately 1 rounded tbsp. of filling. Egg wash the outer 1/2" edge of the dough and top with second square.
- Carefully press all edges together to seal tightly and cut 3-4 slits on top to allow steam to escape.
- Alternately, to create lattice top - with second disc of dough, cut 1/2" x 4" strips and create woven criss cross pattern on top. Trim edges. Egg wash and seal as before. You may gather and re-roll scraps once to create additional strips.
- Once pies are formed, egg wash the top and sprinkle with turbinado sugar. You may need to chill for 10-15 minutes before baking if the dough has warmed while working.Egg wash, Turbinado Sugar for sprinkling
- Bake for 25-30 minutes until golden brown.
Notes
Store in an airtight container.
Disclaimer: We test all recipes using the metric weights shown, we cannot guarantee outcomes when switching to US measurements.