Cherry Hand Pies

.  As you may have read, Robbie and I just got back from an exciting [and exhausting] weekend with my relatives.  I really can't explain the feeling I have when I'm around them, except for the fact that I don't think I could love any others more than I do those people.  Regardless that I live halfway across the country from many of them, they are truly the most accepting and genuine people I have had the pleasure to meet.  And I'm lucky enough to call them my family.

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...

I'm starting a new job!

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!  .

My Notes:

• 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

Ingredients:

Cherry Filling:

2 lbs. (4 c.) cherries, pitted and chopped

1/4 c. all purpose flour

1/4 c. sugar

Pinch of salt

Pastry Dough:

2 c. all purpose flour

2 tsp. baking powder

3/4 tsp. salt

6 tbsp. shortening

3/4 c. milk

1 egg

1 to 2 tsp. water

Simple Icing:

1/4 c. powdered Sugar

2 tbsp. water

Directions:

1. 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.
2. 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.
3. Add milk and mix with spatula until  pastry begins to come together.
4. 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).
5. Combine the egg and water to make an egg wash; set aside until ready to use.
6. 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.
7. Brush tops of pies with egg wash and sprinkle with decorating sugar.
8. Bake 25 to 30 minutes or until golden brown.  Let cool 5 minutes before removing to wire rack.
9. 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