But all good things must come to an end and unfortunately I had to come back to the 'real world.' But I was anticipating this return a little more than most because...
Don't freak. Same company, and even though I had a wonderful time in my previous position, I'm overly eager to begin this new one. I think the idea of starting something new and getting to learn a whole lot is [nerdily] exciting to me. Don't get me wrong, I had a unique experience in my very first job, learned oh-so-much, and met some amazing people [most of which I will keep in touch with for the rest of the my life] but new is always intriguing. Right?! Right.
So needless to say, this week has been nuts-o. And to boot, there's some important birthdays and multiple wedding events coming up this weekend. It never seems to stop. But I can't and won't complain. Busy is good ☺
So to lead you into the weekend [this will be my last post for the week], I thought this would be a perfect time to share a nostalgic treat [well, at least for me]. Something that reminds of my childhood growing up in Washington State and the wonderful memories I have with my relatives.
Cherry Hand Pies.
Not gonna lie, I didn't eat much Cherry Pie growing up [even though it's my favorite!] but you can bet I ate my fair share of cherries! I mean c'mon, cherry trees are everywhere in the good ol' state of Washington. If I do remember right, my grandparents even had a cherry tree in their yard...
Anywho, these Cherry Hand Pies are a wonderful breakfast goodie. I know it's wierd to hear [or read] that but surprisingly these little pockets of fruity yummyness are not overly sweet. In fact, the pastry itself really lends itself to the wonderful sweetness of the cherries [so make sure you get good ones] and so much so, that I decided to make a simple icing to drizzle over the hand pies. Perfect touch, too, if I do say so ☺
Well I hope everyone has a wonderful weekend, Robbie and I will be on the go basically the entire time. So see you next week! .
- The original recipe called for strawberries, so feel free to switch out the fruit in the filling for whatever your hear desires. I'm itching to try some blueberries...
- Next time around I may try the pie crust from my Bumbleberry Pie. That was one dang good pie crust and I can imagine the buttery, flakey crust would be perfect with this recipe!
Adapted from Barbara Bakes
2 lbs. (4 c.) cherries, pitted and chopped
1/4 c. all purpose flour
1/4 c. sugar
Pinch of salt
2 c. all purpose flour
2 tsp. baking powder
3/4 tsp. salt
6 tbsp. shortening
3/4 c. milk
1 to 2 tsp. water
1/4 c. powdered Sugar
2 tbsp. water
- For filling, in a small bowl, mix cherries with flour, sugar and salt (increase the sugar depending on how sweet the cherries are). Set aside.
- Preheat the oven to 350º. For pastry dough, in a large bowl, combine the flour, baking powder and salt. Add shortening and cut into flour mixture with pastry blender or mix with hands until crumbly.
- Add milk and mix with spatula until pastry begins to come together.
- Lightly flour your hands and countertop and turn the dough out onto the countertop. Knead the dough, folding over 10 to 20 times. Using a rolling pin, roll the dough to 1/3 to 1/2-inch thickness. Cut into rounds using a 2 1/4-inch ring. Roll each round as thinly as possible (about 5 to 6 inches in diameter).
- Combine the egg and water to make an egg wash; set aside until ready to use.
- Spoon 1 to 2 tablespoons of filling onto the dough. Brush the edges of half of the dough lightly with egg wash, fold over, and seal edges together with tines of a fork. Gently press down to flatten and evenly distribute the filling and cut 3 slits in the top of the pie. Place pie onto ungreased cookie sheet. Repeat with remaining rounds.
- Brush tops of pies with egg wash and sprinkle with decorating sugar.
- Bake 25 to 30 minutes or until golden brown. Let cool 5 minutes before removing to wire rack.
- For icing, mix powdered sugar and water until smooth (add additional water by teaspoonfuls until desired consistency). Drizzle icing over pies.
Yield: 2 dozen hand pies