Brandied Cherry Hand Pies Picnic for Two

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PHOTO: Trevor Smith

When you’re looking for the perfect outdoor treat, there’s nothing better than a buttery hand pie filled with delicious fruit. Cherries are one of our favorite fruits. Slightly tart, but incredibly sweet, this crimson fruit pairs well with cinnamon, almonds and brandy liquor. When combined, you can create our very own Brandied Cherry Hand Pies that are perfect for picnics and soirees – your grandma would be proud.

Brandied Cherry Hand Pies
  • 1½ tbsp cornstarch
  • 3 cups fresh or frozen cherries, pitted
  • ½ cup sugar, plus extra for topping
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • ¼ tsp almond extract
  • 1 Tbsp brandy
  • ⅛ tsp salt
  • 1 large egg white
  • 1 package puff pastry
  • flour, for dusting
  • sliced almonds, for topping
  1. Line a baking sheet with parchment paper; set aside.
  2. In a bowl, whisk the cornstarch in 1½ tablespoons cold water. Combine the cherries, sugar, cinnamon extracts, brandy and salt in a saucepan and cook over medium heat for 5 minutes until the juices are released. Add the cornstarch mixture and bring to a boil. Remove the cherry mixture from the heat and allow to cool.
  3. In a small bowl, whisk together the egg white and 1 tablespoon of water to create an egg wash.
  4. On a lightly floured surface, roll out both sheets of pastry dough to 18"x15" rectangles; slice both sheets into quarters.
  5. Top each pastry dough with cherry filling, brush the edges with egg white, fold over the dough and seal by crimping the edges with a fork.
  6. Use a knife to cut small vents on the tops of the pies, brush with egg wash, then sprinkle sugar and almond slices on top. Place on the prepared baking sheet and refrigerate for 30 minutes.
  7. Meanwhile, preheat the oven to 375 degrees F and when ready, bake for 35 minutes or until the bottoms golden brown.
  8. Cool pies on the baking sheet for 10 minutes; then transfer to a wire rack to cool completely.


PHOTO: Trevor Smith


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