Now, this is the fastest that I am posting a recipe on this blog, having made them only yesterday. My family and I loved it so much, I wanted to share the recipe with all my readers. And keep wanting to make them again. I regret baking these hand pies in a small batch because I am craving for it as I write this post. A day before I spotted blood red fresh cherries at the market and only use I could think at that time apart from just eating them as it is, was of a red oozing cherry pie. I am also hoping you all are as hooked to the cherries which comes in abundance in this season as I am.
Little A is very fond of every fruit that lands in our fridge or in our fruit bowl. Everytime, I found him opening the fridge door and pick up couple of cherries for himself with that gleeful smile, I had a moment of rejoice but a prayer deep inside this baker for surviving atleast few of them till the next day were luckily answered! I love baking more than anything else but cringe at the thought when few people tell me how time consuming or boring it is. As a child I have always observed my mom bake plum cakes in her old aluminium oven that we were allowed to observe from far to carry for our train journeys, knead a bread with friends at home, make fancy cakes to experiment and that’s where the love for baking really started. And then licking that cake batter clean off the bowl had always been impossibly irresistible. I don’t shy in saying that it grew more after marriage and having my own small kitchen where I experimented and still do, almost everyday.
These hand pies are quick if you have a pie crust dough ready. My plan was to bake the very next morning, so I made the dough a day before and popped it up in the fridge. Easy right? Making a pie for a family of three would be too much of a dessert on any weekday at my home though we love indulging in sweets every now and then. But I knew there would be leftovers and I really didn’t wanted to waste any if I baked them with so much love. Hand pies are perfect for my family as they are made in a size to fit into our hands, so it’s super convenient to pack them for a picnic or in a tiffin box or for those infrequent sweet cravings.
While I was in my experimenting zone I added a dash of cinnamon to brown sugar coated cherries and whipped up cream cheese in a separate bowl with vanilla extract. Thus, that gave birth to beautiful and lip smacking cinnamon scented cherry hand pies with cream cheese. Bake these cute little goodies today and serve them with a scoop of vanilla ice cream by the side. I am having a moment of hand pies moment right now, and assuming to bake them again very soon! I wouldn’t say it is simple because making hand pies require a little more effort than baking a big pie which is much easier. If you don’t want to put in so much of an exercise, you can follow this recipe and still make a bigger pie in your tart pan.
Cinnamon scented cherry hand pies with cream cheese –
Makes – 6 hand pies.
For the pie crust dough, I always follow this simple recipe of Martha Stewart. Here is the link. Add in few drops of ice cold water to bind the dough if required.
- Cherries – 1/2 cup, pitted and roughly chopped.
- White Granulated Sugar – 3 tbsp
- Brown Sugar – 4 tbsp
- Fresh Ground Cinnamon – 1 tsp
- Salt – a pinch
- Cream cheese – 4 tbsp, at room temperature.
- Vanilla extract – 1 tsp
- Egg – 1, whisked
Preheat the oven at 180 Degrees Celcius and line the baking pan with parchment paper. In a bowl stir together cherries, 1 tbsp white sugar, brown sugar, cinnamon and salt. Keep aside. In a separate bowl lightly whisk cream cheese, remaining white sugar and vanilla extract. If you are storing the dough in the refrigerator overnight, remove before starting the cooking process and place it at a room temperature for 15-20 mins. Roll out the dough until it is a little more than an inch thicker and cut out 12 circles using a cookie cutter. Lay 6 discs on the parchment paper and place a spoon each of cream cheese and cherry filling on top. Cover these 6 circles with other cut outs and seal each pie well using a fork. Using a sharp knife, cut a cross slit into the top of each pie for steam to release. Brush each pie with an egg wash and sprinkle some icing sugar if you fancy. Bake for 20-25 mins or until the edges are slightly brown and top is golden brown in color. Remove and cool on a wire rack. Serve warm!