It is pie season and making cherry hand pie is a fun way to make a delicious snack out of a pie. You can use any pie filling for a hand pie, today I chose cherry. Hand pies can also be savory too.
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Hand pies make having a pie portable.This is a fun way to pack a pie into a lunch box for back to school snack ideas.
While I used canned filling today, I did make the pastry. Here is a recipe for a classic pie crust.
Save Room for Dessert
Today I used canned cherry pie filling. I actually have found I can’t improve on the canned cherry pie filling. You can get that here if you want to use the same brand that I did.
Baked or Fried
I chose to make the hand pies two different ways. Along with the recipe notes below, here are some considerations on how to finish off the pie. They can be made round or half-moon shape.
The smaller hand pies were about 3 1/2 inches around and were easy to fry. In a skilled with oil heated to 350 degrees, it took just over a minute on each side.
These hand pies are a bit larger. I used a bowl that was about 5 1/2 inches in diameter. These were baked at 350 degrees for approximately 30 minutes. Until the crust was browned. This one had a bit of the filling ooze out of it. Prior to baking I brushed the top with water and sprinkled granulated sugar on top.
Crimping Edges of the Hand Pies
When crimping edges for the hand pies, brush the edges with a bit of water. This will help the dough stick together. Even though I had a good crimped edge above, the baked hand pie still had a bit of oozing. The taste was still great though. Here are some photos of how the hand pies look with the edges crimped.
This one is ready for frying.
These are ready for baking.
This cherry hand pie is just fun food that tastes great.
Use the flour for dusting on the surface prior to rolling out the pie crust. Also, sprinkle a bit on the baking pan so the hand pies do not stick when baking.
Roll out the pie crust. Use a round shape to cut the dough in a circle.
If you plan on frying your hand pie, I would use the smaller circle, but no smaller than about 3 1/2 inches or it will be hard to get a tablespoon of the pie filling inside and crimping the edges prior to frying. Fry in oil heated to 350 degrees for 1-2 minutes turning to cook both sides evenly. Drain on paper towel. You may wish to dust with powdered sugar when they have cooled slightly.
If you plan on baking your hand pie, I would use a larger circle, 5 inches or more. This will allow you to fit more filling (approximately 2 tablespoons) inside and still be able to fold over and crimp the edges. Dust the cookie sheet with flour prior to placing the hand pies on it for baking. Bake in a pre-heated 350 degree oven for approximately 30 minutes - until the crust is browned. Options: prior to baking, you could brush crust with water and sprinkle on granulated sugar for a nice finish. Or after cooling slightly, you could drizzle a mixture of powdered sugar and a bit of water mixed over the hand pies.
Be creative with the fillings. Today though, this cherry hand pie hit the spot.
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