Sourdough Cherry Hand Pies

Homemade cherry hand pies with flaky crust served with fresh cherries and cherry jam

5 from 1 vote

Flaky sourdough cherry hand pies with a golden brown crust and a sweet-tart filling. Made with freshly milled flour, these pies are the perfect cozy treat.

Prep Time45

Cook Time25

Additional Time3

Total Time4 10

Course: Sourdough

Cuisine: American, Cottage Style

Servings:

Calories: 500kcal

Author: Emily Rider

Equipment

1 Grain Mill
1 Food processor or pastry cutter
1 Rolling Pin
1 round or square cutter or use a ruler to cut out
1 Parchment Paper
1 Baking sheet 9x13

Ingredients

For the Sourdough Puff Pastry Dough

2 cups freshly milled soft white wheat flour sifted through number 40 sieve, 240 grams
1 cup unsalted butter very cold and cubed, 226 grams
½ cup sourdough discard 120 grams
⅓ cup ice water 80 milliliters
½ teaspoon fine sea salt 3 grams

For the Cherry Filling

2 cups pitted sour cherries fresh or frozen and fully thawed, 320 grams
½ cup granulated sugar 100 grams
2 tablespoons brown sugar lightly packed, 28 grams
2 tablespoons cornstarch 16 grams
1 tablespoon freshly squeezed lemon juice 15 grams
1 tablespoon unsalted butter 14 grams
For Assembly & Baking
1 large egg whisked with 1 tablespoon water for egg wash, 50 grams
2 tablespoons turbinado sugar 24 grams flour for dusting as needed

Optional Powdered Sugar Glaze

1 cup powdered sugar sifted, 120 grams
2 tablespoons whole milk 30 grams
¼ teaspoon vanilla extract

Instructions

Make the pastry dough – Mill soft white wheat berries on the finest setting and sift through a number 40 sieve to reach 240 grams of flour. Combine with salt in a food processor or large bowl. Add cold cubed butter and cut in until the mixture resembles coarse crumbs with visible pea-sized butter pieces. Whisk sourdough discard with ice water then drizzle into the flour mixture and stir until a shaggy dough forms. Turn out onto a lightly floured surface, press into a rough rectangle, wrap tightly in plastic wrap, and refrigerate for at least 2 hours.
Laminate the dough – Roll chilled dough on a lightly floured surface into a 12 by 18 inch rectangle. Fold into thirds like a letter then fold in half. Wrap and refrigerate 30 minutes. Repeat the roll and fold process two more times chilling between each fold.
Make the cherry filling – Combine pitted cherries, granulated sugar, brown sugar, cornstarch, lemon juice, and butter in a medium saucepan over medium heat. Stir frequently until the cherries release their juices and the mixture thickens to a glossy jammy consistency about 5 to 7 minutes. Remove from heat and cool completely before using.
Cut and chill the dough – Roll the laminated dough on a lightly floured surface to one eighth inch thickness. Cut into circles or squares approximately 4 to 5 inches across re-rolling scraps as needed. Place cut pieces on a parchment-lined baking sheet and refrigerate 10 minutes to firm up.
Fill and seal – Spoon 1 to 2 tablespoons of cherry filling onto half the dough pieces leaving a clear border around the edges. Brush edges with egg wash. Place remaining dough pieces on top and press edges firmly to seal. Crimp all the way around with the tines of a fork.
Vent and finish – Cut two small slits on the top of each hand pie. Brush tops with egg wash and sprinkle generously with turbinado sugar. If the pies feel warm freeze for 10 minutes before baking.
Bake – Preheat oven to 375 degrees Fahrenheit. Bake 28 to 32 minutes rotating the pan halfway through until deep golden brown. Tent loosely with foil for the last five minutes if tops brown too quickly.
Cool and serve – Transfer to a wire rack and cool at least 10 minutes before serving. Drizzle with optional powdered sugar glaze over completely cooled pies if desired.

Notes

Keep butter cold – If the butter softens at any point during mixing or rolling refrigerate the dough immediately for ten to fifteen minutes before continuing. Cold butter is what creates the flaky layers.

Filling options – Replace the homemade cherry filling with two tablespoons of good cherry jam per hand pie for a faster version. Stir the jam before spooning to loosen it slightly.

Freezing unbaked – Freeze assembled hand pies solid on a parchment-lined sheet then transfer to a freezer-safe bag for up to one month. Bake straight from frozen at 375 degrees for 30 to 35 minutes.

Seal and vent – Brush edges with egg wash and crimp firmly with a fork before baking. Cut at least two small slits on top of every hand pie. Both steps prevent leaking and soggy bottoms.

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