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getting handsy.

May 18, 2014

apropos of my recent cooking-with-corn-in-april post, seen here, today i bought a big bag of fat, in-season cherries.  so good straight from the bag, sweet cherries disappear with a quickness in my boy’s small brown hands.  but i recently came across a couple of recipes that maintain the texture & juicy cherry-ness of these stone fruits while switching things up a bit.  plus, in my world, pie is always in season.


cherry hand pies (makes 6)
adapted from food & wine magazine
1 1/2 C cherries, pitted & chopped
1/4 sugar
1/8 tsp. cinnamon
1 T cornstarch
1 T fresh lemon juice
1 sheet puff pastry, thawed cut into 6 rectangles
1 egg, lightly beaten
sanding sugar, if desired

preheat oven to 350 degrees.

in a bowl, combine first five ingredients.  mound by spoonfuls onto one end of each rectangle.  fold over & seal the edges decoratively with the tines of a fork & brush the tops with the beaten egg. sprinkle the tops with sanding sugar & place each hand pie on a parchment-lined baking sheet.  bake for 30 minutes or until puffed & golden brown.


4 Comments leave one →
  1. Emily Fisher permalink
    May 18, 2014 3:52 am

    Yum, but REALLY? Cherries are in season? What the hell, ya mean local ones???

    • May 19, 2014 3:03 am

      per the california cherry board:

      “California Cherry season typically extends from mid-May through June. This short, six-week season goes by like the blink of an eye, resulting in high consumer demand for California Cherries and tremendous anticipation long before the season begins!”

  2. December 7, 2014 10:30 pm

    I love your blog! Your posts are so lovely ❤

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