Cherry Almond Hand Pie Recipe

Cherries: Fresh, pitted, and halved, these provide the juicy, sweet-tart filling for the pies.

Sugar: Adds sweetness to balance the tartness of the cherries.

Almond extract: Infuses the filling with a nutty aroma that enhances the cherry flavor.

Cornstarch: Thickens the cherry mixture, preventing it from becoming too runny.

Pie crust: A ready-made or homemade dough that encases the filling, providing a flaky texture.

Egg: Beaten to create an egg wash that gives the pies a golden, glossy finish.

To ensure your hand pies have a perfectly flaky crust, make sure the pie crust is well-chilled before you start working with it. If you're using a store-bought crust, keep it in the refrigerator until you're ready to roll it out. For a homemade version, chill the dough for at least an hour. This will help prevent the butter in the crust from melting too quickly, which can lead to a tough texture. Additionally, when sealing the edges with a fork, press firmly to create a tight seal, preventing the cherry mixture from leaking out during baking.

• 2 cups pitted and halved cherries - Substitute with frozen cherries: If fresh cherries are not available, frozen cherries can be used. Thaw and drain them before use to avoid excess moisture.

• 2 cups pitted and halved cherries - Substitute with mixed berries: A combination of berries like blueberries, raspberries, and blackberries can provide a similar tart and sweet flavor profile.

• ½ cup sugar - Substitute with honey: Honey can add a natural sweetness and a slightly different flavor. Use slightly less honey than sugar as it is sweeter.

• ½ cup sugar - Substitute with maple syrup: Maple syrup can add a rich, caramel-like sweetness. Reduce the amount slightly as it is sweeter than sugar.

• 1 teaspoon almond extract - Substitute with vanilla extract: Vanilla extract can provide a sweet, aromatic flavor, though it will lack the nutty undertone of almond extract.

• 1 teaspoon almond extract - Substitute with amaretto: Amaretto, an almond-flavored liqueur, can be used for a similar flavor profile. Use sparingly to avoid adding too much liquid.

• 1 tablespoon cornstarch - Substitute with arrowroot powder: Arrowroot powder is a similar thickening agent and can be used in the same quantity as cornstarch.

• 1 tablespoon cornstarch - Substitute with tapioca starch: Tapioca starch is another thickening agent that works well in fruit fillings and can be used in equal amounts.

• 1 package store-bought or homemade pie crust - Substitute with puff pastry: Puff pastry can provide a flaky, buttery alternative to traditional pie crust.

• 1 package store-bought or homemade pie crust - Substitute with phyllo dough: Phyllo dough can be used for a lighter, crispier texture, though it requires layering and brushing with butter.

• 1 unit beaten, for egg wash egg - Substitute with milk: Milk can be used to achieve a similar golden finish on baked goods, though it may not provide the same sheen as an egg wash.

• 1 unit beaten, for egg wash egg - Substitute with butter: Melted butter can add a rich flavor and help achieve a golden color on the crust.

• To keep your cherry almond hand pies fresh and delightful, store them in an airtight container at room temperature for up to two days. This will ensure they remain crisp and flavorful.

• If you wish to extend their shelf life, place the hand pies in the refrigerator. They can be stored in an airtight container for up to five days. Before serving, you might want to warm them slightly in the oven to bring back that freshly baked aroma and texture.

• For those who love to plan ahead, freezing is a fantastic option. First, allow the hand pies to cool completely after baking. This prevents condensation, which can make the crust soggy.

• Once cooled, wrap each hand pie individually in plastic wrap. This step is crucial to prevent freezer burn and maintain the pie's delightful taste.

• After wrapping, place the hand pies in a freezer-safe bag or container. Label them with the date, so you know when you tucked them away for future enjoyment.

• When you're ready to indulge, thaw the hand pies in the refrigerator overnight. This gentle thawing process helps maintain their texture and flavor.

• To reheat, preheat your oven to 350°f (175°c) and bake the hand pies for about 10 minutes, or until they are warmed through and the crust is crisp once more. Avoid microwaving, as it can make the crust chewy instead of flaky.

• Enjoy your cherry almond hand pies as if they were freshly baked, savoring each bite of the sweet cherry filling and the delightful hint of almond.

• Preheat your oven to 350°F (175°C). Place the hand pies on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent over-browning. Heat for about 10-15 minutes or until warmed through. This method helps maintain the crust's flakiness and ensures the cherry filling is perfectly gooey.

• Use a toaster oven set to 350°F (175°C) for a quick reheat. Place the hand pies directly on the rack or on a small baking tray. Toast for about 8-10 minutes. This method is great for achieving a crisp exterior while keeping the inside warm and delightful.

• For a speedy option, use the microwave. Place the hand pies on a microwave-safe plate and cover them with a damp paper towel to prevent drying out. Heat on medium power for 30-45 seconds. While this method is fast, it may soften the crust, so it's best for when you're in a hurry.

• If you have an air fryer, preheat it to 325°F (160°C). Place the hand pies in the basket in a single layer. Heat for about 5-7 minutes. The air fryer is excellent for reviving the crust's crispiness while ensuring the cherry filling is warm and luscious.

• For a stovetop method, use a skillet over low heat. Place the hand pies in the skillet and cover with a lid. Heat for about 5 minutes, flipping halfway through. This method helps maintain the crust's texture and warms the filling evenly.

• Oven: Used to bake the hand pies at a consistent temperature of 375°F (190°C) until they are golden brown.

• Mixing bowl: Utilized to combine the cherries, sugar, almond extract, and cornstarch, ensuring an even distribution of ingredients.

• Rolling pin: Helps in rolling out the pie crust to the desired thickness before cutting into rectangles.

• Knife: Essential for cutting the pie crust into 8 equal rectangles.

• Fork: Used to seal the edges of the hand pies, creating a decorative pattern and ensuring the filling stays inside.

• Baking sheet: Provides a flat surface for placing the hand pies in the oven, allowing them to bake evenly.

• Pastry brush: Used to apply the beaten egg wash on top of the hand pies, giving them a glossy finish.

• Measuring cups: Necessary for accurately measuring the cherries and sugar to ensure the right balance of flavors.

• Measuring spoons: Used to measure the almond extract and cornstarch precisely for the filling mixture.

Prepare the filling in advance: Mix the cherries, sugar, almond extract, and cornstarch the night before and store in the fridge. This allows the flavors to meld and saves time on baking day.

Use pre-made crust: Opt for store-bought pie crust to skip the dough-making process entirely, cutting down on preparation time.

Efficient assembly: Roll out the pie crust and cut all rectangles at once. This streamlines the assembly process, allowing you to fill and seal the hand pies quickly.

Batch baking: Bake all hand pies on a single baking sheet to save oven time and ensure even cooking.