Cherry Hand Pies

2 cups all-purpose flour, plus more for dusting

¼ cup sugar

½ teaspoon kosher salt

12 tablespoons (1 ½ sticks) cold unsalted butter, shredded

¼ cup plus 2 tablespoons, or more, cold water

1 ¼ pounds cherries, pitted and quartered

1 tablespoon cornstarch

¾ cup powdered sugar

1 tablespoon plus 1 teaspoon milk

1/8 teaspoon vanilla extract

 

Whisk together the flour, 2 tablespoons of the sugar, and salt in a large bowl. Add the butter and, using a pastry cutter, cut the butter into the flour until the mixture resembles coarse crumbs. Add the water and stir until just combined. Test the dough by squeezing a small amount together with your fingertips. If the dough holds together, it’s ready. If it’s crumbly, stir in up to 1 more tablespoon of water. Transfer to a work surface and knead a few times until the dough just holds together. Bring the dough together into a ball and then flatten into a disc. Wrap in plastic wrap and refrigerate for about 20 minutes.

  

Preheat the oven to 425˚F. On a lightly floured surface, roll the dough to a 13×17-inch, 1/8-inch thick rectangle. Trim the edges of the dough and cut it into 6 5 ½×6-inch rectangles. Transfer the rectangles to a parchment-lined baking tray and refrigerate for about 10 minutes.

 

Toss together the cherries, remaining 2 tablespoons of sugar, and cornstarch in a large bowl. Using a fingertip, lightly moisten the edges of each dough rectangle with water. Divide the cherry mixture among the dough rectangles, mounding it over half of each one and leaving a 1-inch border at the edge. Fold the other half of each dough rectangle over the filling, forming a smaller rectangle, and lightly crimp the edges together with the back of the tines of a fork to seal. Pierce the top of each hand pie several times with the fork. Refrigerate for another 10 minutes.

 

Bake for 30 to 35 minutes, or until golden brown. Transfer the hand pies to a rack and let cool to room temperature.


Whisk together the powdered sugar, milk, and vanilla and drizzle over the hand pies.

 

Makes 6 hand pies. Work quickly and with a light touch to prevent the butter in the pastry from melting.

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