Cherry Cream Cheese Hand Pies

Cherry Cream Cheese Hand Pies

Did you know that the pie wasn’t invented in America? When we say things like “As American as apple pie”, we aren’t totally accurate. Yet, as Americans, we have done what we do best: take an idea and mass produce it using machinery.

These little pies can be thrown into a lunch box, your child’s grabby hands, and even your freezer. The best part is, YOU made them. Not some corporation that uses less-than-wholesome ingredients. You know what you like and now you can have it wrapped up in a little envelope of love.

What’s the best part of making things yourself? You can make them your way. We present a life-changing gadget that will revolutionize the way you eat pie. No longer will you need to use forks to crimp the edges of your hand pies. These dough presses neatly crimp the entire edge of your pie, leaving no space for your delicious filling to leak out.

If hand pies are in your future, then prepare to step inside the proverbial time machine, grab a dough press, and jump back to the present and show off your new technology with your amazed and impressed friends.
 

Cherry Cream Cheese Hand Pies

Ingredients:

• 1 cup whole grain flour (any kind)*
• 1 cup all-purpose flour *
• 1 cup (2 sticks) unsalted butter, cold and cut into chunks
• 1/2teaspoon salt*
• 1 tablespoon sugar*
• 4-5 tablespoons cold water
• 2 cups cherries, pitted and halved
• 1/4 cup granulated sugar*
• 1 tablespoon cornstarch*
• 1 ½ tablespoons water
• 8 ounces cream cheese
• 1/3 cup powdered sugar*
• 1/8 teaspoon almond emulsion*
• 1/4 cup decorative sugar crystals*
• 1 egg (for egg wash)

*These ingredients can be found in our store.

Instructions:

1. Add flour, butter, salt and sugar to a large mixing bowl. Blend with a pastry blender until it has the texture of small peas. Add water and mix with a fork until dough starts to come together. Turn out onto a floured surface and shape into 2 round discs. Cover in plastic wrap and refrigerate for 1 hour.
2. In a medium saucepan, bring water, cornstarch sugar and cherries to a boil. Reduce to simmer and cook for about 5 minutes. Remove from heat and let cool.
3. With a handheld mixer, mix cream cheese, powdered sugar and almond extract until smooth.
4. Preheat oven to 450°F. Roll out dough to 1/8-inch thick and using the back side of a dough press, cut round discs for pies. Lay a pie dough circle on the top side of the dough press. Layer on cream cheese mixture and mound with 2-3 T cherry mixture. Lightly brush edges of circles with egg and close dough press to crimp edges.
5. Place pies on a baking sheet lined with parchment paper. Brush with egg wash and sprinkles of decorative sugar. Bake for 15-20 minutes or until crust is golden. Serve immediately or eat at room temperature. 

*Recipe slightly adapted from Foodie Crush

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