It is still summer ‘round these parts and I fully admit that I have been lured by the Cherry Sirens to post yet another tart cherry recipe for you all, Cherry Hand Pies. (I cannot help it!) Of course, I had to follow up with a post featuring the pastry recipes I posted last week for Perfect Flaky Cream Cheese Pastry and Gluten-Free Flaky Cream Cheese Pastry thus making these tart cherry pies anything but ordinary!
The flavorful and tender yet flaky goodness of the pastry is an ideal match for the tart and slightly sweet Homemade Tart Cherry Pie Filling. You’re gonna love this recipe because it truly is easy peasy. And, the payoff is huge. I’ve said this before about a handful of other recipes here at Wicked Good Kitchen, but if you make these Cherry Hand Pies, say, for the upcoming Labor Day holiday, your friends and family will think you are a rock star pastry chef! Seriously.
Summer is whizzing by at warp speed for me. How about you? Every food blog I read, seems to be endorsing this fact. As for me, I’ve been working at a frenzied pace testing paleo recipes for the cookbook I’m writing as well as working with my blog designer on updating the blog with some cool features. My designer is an attorney by day, so when we work together in the evenings or on the weekends, I drop everything I’m doing to work with her.
You may already have noticed that my slideshow is back to fading again the way it was initially. One day, it just started sliding. Crazy, right? You may also notice the new menu bar at the top. It is now blue with white text which turns a nifty darker blue upon mouse-over. It used to have a white background with black text which was temporary. You also may notice some changes in my right sidebar area and we are working on the Recipe Index as well as more plugins to make your visits more pleasant and full of ease. It has been a busy summer here at Wicked Good Kitchen and it seems everyone else has had the same experience!
Meanwhile, something peachy is in the works along with a couple recipes for Labor Day—one savory and one sweet. And, I have that summer recipe round-up coming your way soon as well. It is a fun one, that’s fer shure. It is hard to imagine, but, before long, we will be heading into fall recipes here on the blog. There is a part of me that cannot wait to delve into apples, caramel, chocolate, nuts and pumpkin as well as some comfort and tailgating savory dishes. There are also some paleo recipes I’d like to share with you. They’re pretty killer.
However, for now, I want to relish in everything summer has to offer—even though fall is my favorite time of year. Again, I missed out on so much last summer when I was sick that I feel like I am making up for lost time! So…I promise you additional summer goodness leading into Labor Day weekend. And, I promise that this is the last tart cherry recipe of the season. Don’t worry…there will be more next season. I’ll definitely keep my promise.
Back to our Cherry Hand Pies. You didn’t think I’d leave you out, did you? I saved you some pie…
Here ya go…open wide, now!
See the bright red juicy tart cherry pie filling oozing ever so sweetly (tartly)? Perfect. Our Homemade Tart Cherry Pie Filling is thickened just right so the filling isn’t too runny once baked by accounting for the natural juices of the cherries so they ooze all sorts of goodness throughout these charming Cherry Hand Pies.
Can you see all those layers of tender-flaky pastry? And, the sweet Vanilla-Almond Glaze on top? Sheer heaven, people! I know. I’m teasing you…yet again. Sorry. Not sorry! Because you really need to bake these…soon.
Seriously, the all-natural and “from scratch” component recipes to create these truly enchanting Cherry Hand Pies are not only easy peasy, they are foolproof. I promise…as I would never steer you wrong. You will have fun in the kitchen making them, too. Sharing them is exciting because no one expects cherry hand pies to be made homemade from scratch. Unfortunately, the usual cherry hand pies of summer picnic fare are made with frozen puff pastry and canned cherry pie filling. It really doesn’t have to be that way. This is the tastier way. Perhaps even a new summer tradition will be started as they have become in our house? For you, and your taste buds, I hope so!
Once again, if you do not have access to fresh or frozen tart cherries, hook yourself up with a family-owned orchard that will ship frozen tart cherries to you. KingOrchards.com is a great place to start. Or, try Fruit Perfect® Sour Cherries made with tart Montmorency cherries from my native Michigan by American Spoon Foods. You will love it! And, no. I was not paid for saying so. I just adore the stuff. It’s a Michigan thing.
What makes our Cherry Hand Pies wicked good? A sumptuous homemade tart cherry pie filling made with plenty of fresh picked cherries as well as an easy to prepare tender yet flaky cream cheese pastry with just the right buttery richness you would expect in a darn good tart cherry pie. Simply irresistible. And, did we mention easy? Yes, the component recipes are incredibly easy. What’s not to love about that?
- For the Flaky Cream Cheese Pastry
- 1 recipe Perfect Flaky Cream Cheese Pastry, by Wicked Good Kitchen™
- 1 recipe Gluten-Free Flaky Cream Cheese Pastry, by Wicked Good Kitchen™
- For the Tart Cherry Pie Filling
- 2 cups (1 pint/540 grams) Homemade Tart Cherry Pie Filling, by Wicked Good Kitchen™
- For the Egg Wash
- 1 large egg
- 1 teaspoon (5 ml) water
- For the Vanilla-Almond Glaze
- 1½ cups (168 grams) confectioners’ sugar
- 3 tablespoons (45 ml) whole milk
- 1 teaspoon (5 ml) pure vanilla extract
- ¼ teaspoon (just over 1 ml) pure almond extract
- Special Equipment & Supplies
- Dough Press Set, with 6-Inch press, such as Progressive International
- Or, 6-inch Cutter, such as Ateco 6-Inch Round Stainless Steel Cutter
- Pastry brush(es)
- Parchment paper, for lining baking pan, such as Beyond Gourmet™
- Extra baking sheets for chilling dough, helpful
Tips:Keep Vanilla-Almond Glaze covered with plastic wrap until ready to use. This will keep it from drying out and an undesired crust from forming. Hand pies will keep at room temperature in an airtight container up to 2 days. Leftovers can be stored up to 5 days in the refrigerator and can be re-crisped in 350ºF. preheated oven until heated through. If you plan on leftovers, leave pies unglazed; then glaze upon reheating. Recipe Source: WickedGoodKitchen.com Copyright © Wicked Good Kitchen. All content and images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words. Alternatively, link back to this post for the recipe.