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Morello Cherry Hand Pies | Erica Robbin
These lovely Morello Cherry Hand Pies are perfect for serving at tea parties.
Happy National Cherry Pie Day! Morello cherries are a well-known type of sour cherry that is harvested late in the season. You can learn more about National Cherry Pie Day here.
Credit: ericarobbin.com
Ingredients
- MORELLO CHERRY HAND PIES:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup cold butter
- 1 tablespoon apple cider vinegar
- 1/4 cup ice water (plus 2 tablespoons more if needed)
- 1 egg, lightly beaten (set aside 1 tablespoon for brushing over top)
- 2 bottles of Morello cherries (24.7 oz each), drained
- 2 tablespoons coconut sugar
Directions
- MORELLO CHERRY HAND PIES:
- Mix flour, salt, and butter together using pastry blender or fork.
- Add apple cider vinegar, water, and egg and gently fold (do not knead), roll into ball, cover, and refrigerate for 30 minutes.
- Preheat oven to 350 degrees F (177 C) and prepare greased 9×13 cookie sheet.
- Roll dough into 12 equal parts, or to size and amount desired and roll out into circles.
- Drop morello cherries onto dough and fold in half, pressing, and crimping edge.
- Cut 3 slits on top and brush on reserved egg, then sprinkle with sugar.
- Bake for about 25-40 minutes until golden and ensuring crust is baked through.
Enjoy!
What’s your favorite hand pie filling?
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