Description
These ultra-flaky hand pies feature a tender, vinegar-enhanced crust filled with sweet-tart cherry pie filling and toasted almonds, finished with a smooth vanilla glaze.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 6–8 tablespoons ice water
- 1 tablespoon apple cider vinegar
- 21 oz cherry pie filling
- 1 teaspoon almond extract
- ½ cup toasted sliced almonds
- 1 cup confectioners’ sugar
- 2–3 tablespoons heavy cream or milk
- ½ teaspoon vanilla extract
- 1 egg, whisked with 1 tablespoon water (for egg wash)
Instructions
- In a food processor, pulse flour and salt. Add cold cubed butter and pulse 10-15 times until mixture resembles coarse meal with pea-sized butter pieces.
- Mix ice water and apple cider vinegar. Drizzle 6 tablespoons over flour mixture while pulsing. Stop when dough holds together when pinched but isn’t wet. Add more water if needed.
- Divide dough into two disks, wrap in plastic, and refrigerate for at least 1 hour.
- While dough chills, toast sliced almonds in a dry skillet over medium heat for 3-4 minutes until golden. Let cool.
- Mix cherry pie filling with almond extract in a medium bowl.
- Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
- Roll one dough disk to 1/8 inch thickness on a floured surface. Cut out 4-inch circles.
- Place a heaping tablespoon of filling in the center of each circle.
- Wet the edges of the dough with water, fold over to create a half-moon, and press edges firmly to seal. Crimp with a fork.
- Cut 2-3 small slits in the top of each pie to allow steam to escape.
- Brush tops with egg wash.
- Bake for 20-25 minutes, rotating sheets halfway, until deep golden brown.
- Cool on baking sheet for 10 minutes.
- Whisk confectioners’ sugar, vanilla extract, and heavy cream until smooth. Drizzle over cooled pies and let set for 10 minutes.
Notes
Keep all ingredients, especially butter and water, ice cold to ensure a flaky crust. Do not overwork the dough. Toast almonds for better flavor. Glaze only when pies are completely cool to prevent melting. Can be frozen unbaked or baked.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 hand pie
- Calories: 280
- Sugar: 28
- Sodium: 250
- Fat: 11
- Saturated Fat: 6
- Carbohydrates: 42
- Fiber: 2
- Protein: 4
Keywords: cherry hand pies, almond extract, flaky pie crust, vanilla glaze, dessert, baking, cherry almond, handheld pastry