Black cherry hand pies
Instructions:
- Cream cheese pastry:
- 3 cups all-purpose flour;
- 1⁄4 teaspoon baking soda;
- 1 teaspoon baking powder;
- 1⁄2 teaspoon fine sea salt;
- 2 teaspoons finely grated lemon zest;
- 8 tablespoons (1 stick) unsalted butter, at room temperature;
- 11⁄4 cups granulated sugar;
- 1 large egg;
- 3 ounces cream cheese, at room temperature;
- 2 tablespoons wellshaken buttermilk or heavy cream;
- 1 teaspoon pur vanilla extract;
- 1 large egg yolk;
- 2 tablespoons ice water;
- 2 tablespoons coarse sanding sugar, raw sugar, or additional granulated sugar.
- Cherry filling:
- 21⁄2 cups black cherries, pitted (about 1 pound);
- 1⁄2 cup granulated sugar;
- 1 tablespoon cornstarch;
- 1 teaspoon fresh lemon juice;
- 1⁄2 teaspoon pure vanilla extract;
- 1⁄2 teaspoon rose water (optional).
- For the pastry:
- Whisk together the flour, baking soda, baking powder, salt, and lemon zest in a medium bowl. Beat the butter until smooth in a large bowl with an electric mixer. With the mixer running on high speed, slowly add the granulated sugar and continue beating until the mixture is light and fluffy, about 5 minutes. Beat in the egg. Beat in the cream cheese, buttermilk, and vanilla. With the mixer running on low speed, slowly add the flour mixture and beat until the dough is smooth and forms large clumps. Pour the dough onto a piece of plastic wrap, gather into a ball, flatten to a disk, wrap tightly, and refrigerate for at least 1 hour and up to overnight.
- For the filling: Stir together the cherries, granulated sugar, cornstarch, and lemon juice in a medium saucepan. Set aside at room temperature for 30 minutes. Cook over medium heat, stirring gently to avoid crushing the cherries, until the mixture boils and thickens to the consistency of preserves, about 4 minutes. Remove from the heat and stir in the vanilla and rose water, if using. Cool completely, cover, and refrigerate until chilled, at least 1 hour and up to 1 day ahead.
- To assemble the pies, divide the pastry into 8 equal pieces and roll each into a ball. Working with one at a time, place a ball of pastry on a lightly floured surface and use a floured rolling pin to roll it into a 5-inch round that is about 1/8-inch thick. (You can use a large cookie cutter or small plate as a template.) Transfer the pastry rounds to a rimmed baking sheet lined with parchment paper or a silicone baking mat.
- Make an egg wash by whisking together the egg yolk and ice water in a small bowl. Spoon 2 tablespoons of the filling into the center of each round. Moisten the edge of the pastry with a little egg wash, fold over to make a semicircle, press the edges together, and crimp closed with a fork. When all of the pies are ready, lightly brush the tops with egg wash, and sprinkle with the sanding sugar. Cover with plastic wrap and refrigerate for 30 minutes. (The pastry will have gotten warm and soft when handled, so this firms it up again.)
- Preheat the oven to 375 F. Bake until golden brown, about 25 minutes. Cool to room temperature on a wire rack.
- What else works? You can use other fresh cherries in place of the black cherries.