Lime Cherry Hand Pies
Lime Cherry Hand Pies are a simple sweet (and super adaptable!) recipe to enjoy year round.
Servings 10 pies
Calories 342kcal
Ingredients
- 2 ½ cups all purpose flour
- ½ cup granulated sugar divided
- 1 cup unsalted butter 2 cubes, cold
- ¼ teaspoon sea salt
- 2 large eggs whites and yolks separated
- 1 medium lime zested and juiced, about 2 tablespoons juice and 2 teaspoons zest
- 1 cup frozen cherries pitted
Instructions
Make Lime Hand Pie Pastry
- Whisk flour, ¼ cup sugar, salt and 1 tablespoon lime zest together in a a large bowl.
- Cut cold butter into cubes and work into flour mixture until only pea sized pieces of butter and smaller remain.
- Add cold egg yolks and ice water. Stir just until it begins to come together. If dough is too dry add more ice water. Be careful not to over mix. When it starts to form a ball, stop mixing and turn out onto plastic wrap lined surface.
- Divide dough in half and wrap each piece with plastic wrap then flatten into a disc. Refrigerate at least 1 hour and up to 2 days or freeze up to 3 months.
- On lightly floured surface roll dough to ⅛" thick. Using a large cookie cutter cut as many shapes as possible, re-rolling scraps and continuing to cut until dough is gone. Refrigerate or freeze pastry shapes until ready to fill.
Lime Cherry Pie Filling
- Meanwhile make homemade pie filling. In a small saucepan over medium heat bring frozen cherries, 1 tablespoon lime juice, remaining ¼ cup granulated sugar and a pinch of salt to a boil, reduce heat and simmer until most of the liquid is evaporated about 15 minutes, smashing cherries with a spoon and stirring frequently.
- Stir remaining 1 tablespoon lime juice and remaining 1 teaspoon zest with 1 teaspoon cornstarch until smooth. And stir into cherry filling. Bring to a simmer and cook until thickened, 1-2 minutes. Remove from heat and cool.
Cherry Lime Hand Pies
- Preheat oven to 375 degrees Fahrenheit and prepare baking sheets with parchment paper or silicone liners. Place 1 tablespoon Lime Cherry Filling into the center of half of the dough shapes. And cut small vent holes in the other half. Run water along edges of the filled dough with finger then top with the unfilled pieces. Press edges to seal with a fork, being careful not to stretch edges too thin.
- Brush with beaten egg white and sprinkle with coarse sugar. Bake 20-25 minutes until golden brown. Then transfer to wire rack to cool.
Notes
Freeze unbaked Strawberry Lemonade Hand Pies for up to 3 months, then bake adding 5-10 minutes to the cook time.
Nutrition
Calories: 342kcal | Carbohydrates: 36g | Protein: 5g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 90mg | Sodium: 77mg | Potassium: 92mg | Fiber: 1g | Sugar: 12g | Vitamin A: 635IU | Vitamin C: 2.9mg | Calcium: 20mg | Iron: 1.7mg