Plum Sour Cherry Handpies
Servings Prep Time
8-10handpies 1hour
Cook Time
35-40minutes
Servings Prep Time
8-10handpies 1hour
Cook Time
35-40minutes
Ingredients
All Butter Handpie Dough
Plum Sour Cherry Filling
Instructions
Preparing the Dough
  1. Place dry ingredients in a food processor and pulse a few times to mix.
  2. Scatter the butter on top of the dry ingredients and pulse until the mixture begins to look more like cornmeal – very small pieces of butter.
  3. Drizzle about half of the water on top of the mixture and pulse a few times to incorporate. The dough is ready when it just starts to come away from the sides and you can pinch it together with your fingers. You may need to take a butter knife and make sure that no pieces of butter are stuck under the blade.
  4. Turn dough out into a bowl and form into a ball. Using saran wrap or press-n-seal, press ball into a disc, wrap and refrigerate for at least an hour.
  5. When the dough is chilled, roll to about 1/8 inch thickness on a lightly floured surface. Using a 5 inch round cutter (glass, can…anything), cut as many circles as you can from the dough. You will need to roll twice or maybe even a third time, but that’s ok.
  6. Place circles on a baking sheet lined with parchment paper and refrigerate. This is a great step to do ahead of time, as the circles will keep in the refrigerator over night.
Plum Sour Cherry Filling
  1. In a small bowl, place cornstarch, the additional 2T of sugar and cinnamon. Mix well.
  2. While the dough is chilling, make the filling by cutting the plums into about 1/4-1/2 inch slices and placing with the cherries in a medium pan or skillet on the stove. If you are using sour cherries canned in water, drain well.
  3. Add 1 teaspoon of the lemon juice (or a quick squeeze like I do), lemon zest and 1/4 sugar to the mixture.
  4. Over low to medium heat, begin to cook the mixture down for about 5 minutes, stirring frequently. You may have a lot of juice from the cherries and can pour some off while it’s cooking. When the fruit is just beginning to soften but still holding shape, add the cornstarch mixture and turn the heat up to medium-high. Stirring constantly, continue to cook for about one minute until the mixture thickens.
  5. Place the filling in a bowl, add the other teaspoon of lemon juice and the vanilla. Let the filling come to room temperature before using. This can also be done ahead of time and stored for two days in an air tight container in the refrigerator.
Assembly
  1. Preheat oven to 375.
  2. When the filling is cool, place about 2T of filling on each circle of dough. I try to put as much filling in as I can.
  3. Fold each circle over, and seal the dough using a fork. Return to the refrigerator or freezer for about 10 minutes. When they are chilled again, pierce the top with a fork and brush with milk or an egg wash. Sprinkle with turbinado sugar and bake for 30-35 minutes until brown. Cool on a baking sheet and store lightly covered for up to two days. Enjoy!