How to make a Chocolate Cherry Hand Pies
Pie Crust – one double crust recipe
- 3 c all purpose flour
- 1 tbs sugar
- 1 c cold salted butter
- 3/4 c ice cold water – I let my water sit in the freezer for a couple minutes.
- 2 cups chopped fresh cherries
- 1 tbs sugar * or more if you want a sweeter hand pie
- 1 tbs flour
- 2 oz chopped dark chocolate *I used a 72%
- 1 egg – for egg wash
In a medium bowl add flour and sugar. Mix together. Cut your butter into small chunks and toss in the flour mixture. Pour into a food processor and pulse until butter is size of hazelnuts.
Now you need to add your ice cold water. While pulsing in short 4 second bursts stream in your water through the feed tube. Pulse until your dough just, just starts to come together and stick to the blade.
Then dump it out on a floured surface and grab all the little pieces and knead everything together just until it holds. Maybe 4-6 times.
Split in half and form each piece into a disc. Wrap in parchment then plastic wrap and refrigerate until firm (about an hour).
Take your cherries and stir in sugar. Add more to taste. Add in flour and stir until all your cherries are coated. Let sit for about an hour, while your crust is in the fridge.
Once your crust is firm preheat oven to 400 F. Line two baking sheets with parchment paper. Set aside.
Working with one disc at a time roll out crust to 1/4 inch thick. Cut three six inch circles. Take the extra pie dough and put back in the fridge. You will have enough extra dough between the 2 discs to create 2 more 6 inch circles for a total of 8 pies. Spoon cherries on half the circle leaving a 1/2 inch boarder. Top with some sprinkled chocolate. Fold over the crust to make a 1/2 circle. Pinch edges together.
Place on baking sheet. Cut 2-3 small x’s in the top. Beat your egg in a small bowl and brush the top with some egg wash. Repeat until all the pies are ready to go. Put back in the fridge for 10 minutes.
Bake for 25-30 minutes until the tops are lightly browned. Let cool a couple minutes before eating to avoid burning your mouth.
Store in airtight container for up to 3 days.