Anne's Friendship Pies {Cherry Hand Pies}
items featured in this post:
Marble Pastry Board {on sale} • Heart Cookie Cutter
• Astier de Villate Bowl • Threshold Rope Pot Holder {no longer online} • Pottery Barn Beachcomber Tray {on super sale} • West Elm Heart Mug • Diptyque Candle • Madewell Heart Flip Leggings {sold out} • Vince Tee {similar here} • Alexa Chung It
• Astier de Villate Bowl • Threshold Rope Pot Holder {no longer online} • Pottery Barn Beachcomber Tray {on super sale} • West Elm Heart Mug • Diptyque Candle • Madewell Heart Flip Leggings {sold out} • Vince Tee {similar here} • Alexa Chung ItI literally fell in love with Anne's Friendship Pies. The story behind it won me too. I immediately knew when I first found the recipe via Pinterest that it was definitely something I would attempt to do. Baking can be therapeutic to me and I rather have my kiddos eat homemade sweets versus store bought, so I definitely make an effort to have homemade sweets around. The funny thing is that I rarely indulge in what I bake. I'll eat one and be completely satisfied. The rest are eaten by the hubby and kiddos. If I bake too much, it's pretty much guaranteed that my neighbors will get a knock on their door from me delivering sweet goods.
With Valentine's day just about two weeks away, I wanted to share these cherry hand pies from Anne of The City Sage that were featured at Herriott Grace. I gave you a preview of these via instagram last week. These were so delicious and the hubby absolutely loved them. The dough recipe may just be my all time favorite, so definitely pin this for reference. I ended up freezing six of them to enjoy with the family come Valentine's day. The rest are gone. By the way, I'm definitely wearing those cozy sleepwear leggings on repeat. I might just wear them as much as I can before Valentine's day. Although, they are so cozy I may just keep wearing them until the temps get warmer.
CHERRY HAND PIES
Yields 10-12
PIE DOUGH
¼ cup sugar
2 cups all purpose flour
¼ teaspoon baking powder
¼ teaspoon salt
¾ cup cold unsalted butter, cut into cubes
¼ cup cold cream cheese, cut into cubes
2 Tablespoons buttermilk
2 cups all purpose flour
¼ teaspoon baking powder
¼ teaspoon salt
¾ cup cold unsalted butter, cut into cubes
¼ cup cold cream cheese, cut into cubes
2 Tablespoons buttermilk
FILLING
3 cups cherries, pitted and quartered
2/3 cup granulated sugar
3 tablespoons minute tapioca
2 teaspoons ground cinnamon
1/8 teaspoon salt
2 tablespoons lemon juice
2 teaspoons almond extract
3 cups cherries, pitted and quartered
2/3 cup granulated sugar
3 tablespoons minute tapioca
2 teaspoons ground cinnamon
1/8 teaspoon salt
2 tablespoons lemon juice
2 teaspoons almond extract
EGG WASH
1 egg
1 tablespoon heavy cream
1 egg
1 tablespoon heavy cream
DIRECTIONS
1. Preheat oven to 400°F.
2. In a bowl sift together the flour, baking powder, sugar and salt.
3. Add the cold cubs of butter and cream cheese and cut in with a pastry knife or your fingers until a fine crumble is made.
4. Add the buttermilk and gently work together, until a dough just comes together.
5. Form the dough into two discs, wrap them in plastic wrap and place in the refrigerator.
6. While the dough chills prepare the filling. Place the filling ingredients into a bowl and mix together until well combined. Set aside and allow the mixture to sit for 10 to 15 minutes.
7. Roll the dough out onto a lightly floured surface until ¼ inch thick. Repeat with the other dough.
8. With your cookie cutter, cut the dough and fill half of your shapes each with a small amount of cherry filling.
9. Whisk together the egg and cream.
10. With your finger dab the perimeter of each of the filled dough with the egg wash and top it off with the non-filled dough. With a fork pinch the dough together. Repeat with the fork on the underside.
11. Press the ends with the back of a fork to seal and brush the tops with the egg wash.
12. Using a pairing knife, cut 3 small slits on the tops of each hand pie.
13. Place them onto a parchment lined baking sheet and bake in the oven for 15 to 18 minutes or until golden brown.
14. Allow the hand pies to cool completely on a cooling rack.
1. Preheat oven to 400°F.
2. In a bowl sift together the flour, baking powder, sugar and salt.
3. Add the cold cubs of butter and cream cheese and cut in with a pastry knife or your fingers until a fine crumble is made.
4. Add the buttermilk and gently work together, until a dough just comes together.
5. Form the dough into two discs, wrap them in plastic wrap and place in the refrigerator.
6. While the dough chills prepare the filling. Place the filling ingredients into a bowl and mix together until well combined. Set aside and allow the mixture to sit for 10 to 15 minutes.
7. Roll the dough out onto a lightly floured surface until ¼ inch thick. Repeat with the other dough.
8. With your cookie cutter, cut the dough and fill half of your shapes each with a small amount of cherry filling.
9. Whisk together the egg and cream.
10. With your finger dab the perimeter of each of the filled dough with the egg wash and top it off with the non-filled dough. With a fork pinch the dough together. Repeat with the fork on the underside.
11. Press the ends with the back of a fork to seal and brush the tops with the egg wash.
12. Using a pairing knife, cut 3 small slits on the tops of each hand pie.
13. Place them onto a parchment lined baking sheet and bake in the oven for 15 to 18 minutes or until golden brown.
14. Allow the hand pies to cool completely on a cooling rack.
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