Cherry Hand Pies

Ingredients

• 12 ounces frozen pitted cherries, slightly thawed, coarsely chopped
• 2 tablespoons tapioca
• 1/2 cup dried cranberries
• 1/2 cup granulated sugar, and extra for sprinkling
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon almond extract
• 1/8 teaspoon table salt
• 1-double pie crust of your choice, rolled out and chilled well (see below for ingredients and instructions)
• 1 large egg white
• 1 tablespoon water
• Makes about 8 hand pies

Pie Crust Ingredients

• 4 cups. all-purpose unbleached flour (20 oz)
• 1 tsp. salt
• 1 tsp. Baking powder
• 2 cups of vegetable shortening (13 oz), freeze and cut into small pieces
• 1 egg
• 1 Tbsp vinegar
• 5 Tbsps. of ice cold water

Directions

1. Pie Crust Instructions (see below)

Cherry Hand Pies

1. Preheat oven to 375�F.
2. Toss together in a bowl the first 8 ingredients. Refrigerate while preparing dough.
3. Whisk egg white and 1 tablespoon water in another small bowl for egg wash, set aside.
4. Take the chilled crust, roll out to a large rectangular shape about 18" x 16". Using a pie crust cutter and a clean ruler, cut the crust into smaller rectangles, about 4x5, or so. Chill the pastry and work with one rectangle at a time.
5. Using your finger or a pastry brush, apply the egg white mixture on the edges of the small rectangles. Scoop a heaping tablespoon of filling mixture, and fold over the dough, forming a packet. Seal the edges well by using a fork to crimp. Cut two or three slits on top with a paring knife. Repeat the process with remaining pastry and filling. Makes about 8 packets. At this point, the packets can be frozen for later use.
6. Line two baking sheets with parchment paper. Fit about 4 pies on each pan. Brush tops with egg white mixture, then sprinkle with granulated or raw sugar. Bake until tops are golden brown and filling oozes out, about 30 minutes. Transfer to wire rack and cool before serving.

Pie Crust Instructions

1. Combine flour, salt, baking powder in a food processor; pulse to mix. Add shortening and pulse 8-10 times, until mixture resembles coarse meal. Empty the mixture in a medium bowl.
2. In a small bowl, lightly beat egg, vinegar and cold water. Add to the coarse meal mixture and blend with a rubber spatula until mixture forms a supple dough. Divide dough in half, and shape into two-4 inch discs. Wrap in plastic, and refrigerate at least one hour.
3. Roll out dough on a floured counter. Use as directed in pie recipe.
4. Brush on egg white and sprinkle with white sugar right before baking yields glossy and beautiful crust when baked.