CHERRY HAND PIES
There's nothing better than a sweet, from-scratch delight like traditional cherry pie. These precious little hand pies always go fast when I sell them at my pie bakery! -Allison Cebulla, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- In a large saucepan, whisk 4 tablespoons water, sugar, brandy, cornstarch, lemon juice, tapioca, lemon zest and salt until combined. Add cherries. Bring to a boil; cook and stir until thickened, 3-5 minutes. Remove from heat. Set aside to cool., Preheat oven to 400°. On a lightly floured surface, roll half the dough to a 14x9-in. rectangle. Cut out eight 3-1/2 x 4-1/2-in. rectangles. Repeat with remaining dough. , Transfer 8 rectangles to parchment-lined baking sheets; spoon about 3 tablespoons cherry mixture in center of each. Whisk egg and remaining 2 tablespoons 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, 25-30 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.
Nutrition Facts : Calories 589 calories, Fat 27g fat (16g saturated fat), Cholesterol 91mg cholesterol, Sodium 380mg sodium, Carbohydrate 83g carbohydrate (49g sugars, Fiber 2g fiber), Protein 6g protein.
CHERRY-AND-CREAM-CHEESE HAND PIES
A cross between a sour cherry pie and a cheese Danish, these flaky pastries are the perfect way to showcase the ephemeral summer fruit.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h40m
Yield Makes 8
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Combine 1 1/4 cups cherries, 1/4 cup sugar, 4 teaspoons flour, and a pinchof salt in a small saucepan over medium-high heat. Bring to a boil, stirring constantly; cook 30 seconds more, then remove from heat and let cool completely, 30 minutes. Stir in remaining 1/2 cup cherries and lime juice (you should have 1 cup).
- Beat together cream cheese, lime zest, egg yolk, remaining 2 tablespoons sugar, and remaining pinch of salt on medium speed until smooth. Beat in coconut and remaining 1 tablespoon flour.
- On a lightly floured sheet of parchment, roll out dough to a 16 1/2-by-12 1/2-inch rectangle. Trim edges. Cut in half horizontally; cut each half into four 4-by-6-inch rectangles (8 total). Slide parchment onto a baking sheet; refrigerate 15 minutes.
- Remove dough from refrigerator. Place 1 tablespoon cream-cheese mixture on one short side of a piece of dough. Top with about 2 tablespoons cherry mixture. Brush edges with egg wash, then fold dough over to enclose filling. Press edges with a fork to seal. Repeat with remaining pastry and filling. Cut a 1-inch vent in top of each pastry. Brush off excess flour, then brush with egg wash. Freeze 15 minutes. Transfer to oven, reduce temperature to 375 degrees, and bake until pies are puffed, golden brown, and bubbling, 32 to 37 minutes. Transfer immediately to a wire rack; let cool completely.
CHERRY HAND PIES
Provided by Food Network Kitchen
Time 2h10m
Yield 8 pies
Number Of Ingredients 14
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
CHERRY CREAM CHEESE PIE
This is one of my favorite and easiest recipes. It is always a hit at parties, bake sales, and pot-lucks. I have modified the original to decrease the fat and calories. It is still delicious.
Provided by Linda B. Rawls
Categories Desserts Pies No-Bake Pie Recipes
Time 4h45m
Yield 8
Number Of Ingredients 6
Steps:
- Beat cream cheese until light and fluffy. Gradually add sweetened condensed milk, and continue beating until smooth and combined. Add lemon juice and vanilla; mix well.
- Fill graham cracker crust evenly. Refrigerate until set; this will take between 2 to 4 hours. Just before serving, spread the cherry pie filling over the top of the pie.
Nutrition Facts : Calories 492.2 calories, Carbohydrate 68.7 g, Cholesterol 47.5 mg, Fat 21.5 g, Fiber 0.9 g, Protein 7.6 g, SaturatedFat 10.4 g, Sodium 329.2 mg, Sugar 38.5 g
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