Dueling Cherry Hand Pies. Picked sweet and lush dried cherries kissed with citrus wrapped in fine flaky pastry.
Cherries are sweet and in abundance right now. What better way to celebrate their return than with these delightful Dueling Cherry Hand Pies. I call them dueling because we’re using a combination of fresh and dries cherries. The dried “duel” with the fresh in texture and tartness creating a very satisfying mouthwatering cherry-licious treat.
My love for hand pies began at a very young age having sampled Hostess Fruit Pies. My favorite at that time were apple and I’d usually down a couple at one sitting. These days with corporations placing profits over quality one is hard pressed to find any semblance of apple in their filling. A more fitting description for their filling would be “apple goop”
Our cherry filling is anything but goop with big chunks of sweet cherry. The chunks are coated with their slightly thickened juices kissed with citrus and heady vanilla. A soft pastry dough lends itself to a tender flaky pastry that melts in your mouth.
I could not locate my cherry pitter so I followed a “kitchen hack” picked up on serious eats. If you have an empty beer bottle and a chopstick the pitting process goes fairly smooth and rather quickly. The only thing I did different from their hack was to score the bottom of the cherry with a small “x” using a paring knife. The process is easy. De-stem the cherries, score them on the bottom, place bottom side down on lip of bottle and using your chopstick push through the stem part. Pit should be expelled into beer bottle. Some of my cherry pits were particularly clingy and although they came out the bottom, they did not completely release from the flesh. Thats where my fingers came in handy. Total time spent to de-pit 3 pounds was about 40 minutes and totally worth the effort.