I’ve always wanted to make hand pies but had a fear of there being too much crust and not enough fruit.
Another fear I had was baking with sweet cherries. I made a pie using them about 8 years ago and it was awful. But they worked for these hand pies. Maybe it’s precisely because there is a high crust to fruit ratio?
Sweet Cherry Hand Pies
1/2 cup whole wheat pastry flour
1/2 cup all purpose flour (or whole wheat bread flour)
1/4 t salt
4 T cold butter
1/3 cup sour cream
1 T milk
Mix flours and salt. Using a small grater, grate the butter into the dry ingredients. Mix with a fork, gently coating the butter strands with flour, and then smash around to evenly distribute the butter. Stir in the sour cream and enough milk to make a smooth but not wet dough.
Roll out on well floured surface until about 1/8 inch thick. Cut 4 inch circles. Reroll scraps and cut again. I got 12 circles.
1 – 1 1/2 cups sweet cherry halves
Place 3-4 cherry pieces on one side of each circle. Dot with a smidge of honey and fold circle in half, being careful not to tear dough. Crimp edges with a fork and brush tops with cream.
Bake at 425 on parchment lined cookie sheet until golden, about 15 minutes. Cool on wire rack.
Freeze any pies that don’t get eaten within a day.