In case you’re late to the party, that’s my mom in the picture above and she’s helping me with a delicious series of pies throughout the summer. Since we’re coming off July 4th weekend it seemed appropriate that we continue our series with the most American of all summer pies!
This recipe has fully converted me to the awesomeness that is a hand pie. Not only does it cut down on a lot of the mess of slicing and eating the pie itself, but hand pies just look so darn adorable! They are also really easy to make when you use a handy tool like this one.
This mini pie cutter (<– affiliate link!) does all the work for you. One side cuts your pie dough into discs with scalloped edges and a lattice top, and the other side holds the bottom crust together while you fill your pie and crimps the edges together perfectly once you put the top crust on. It’s genius! The whole thing takes about a minute per hand pie.
Combine that with a simple recipe using delicious morello cherries and you’ve got a winner on your hands!
- 2 pie crusts (either store bought or your favorite recipe)
- 4 c. drained morello cherries, juice reserved (Trader Joe’s band is best)
- 1¼ c. sugar
- 3 T. tapioca
- dash of salt
- ⅓ c. cup reserved cherry juice
- ¼ t. vanilla extract
- ¼ c. red gel food coloring (optional)
- 1 T. cornstarch + 1 T. water
- 1 egg yolk
- 2 T. coarse sugar for garnish (optional)
- Stir together the drained cherries, sugar, tapioca, salt, cherry juice, vanilla, and food coloring (if using) in a medium saucepan over medium-low heat.
- Cook the cherry mixture until it bubbles and starts to thicken.
- Mix the cornstarch and water together in a small bowl and then stir it into the cherries.
- Continue to cook and stir occasionally until the mixture becomes thick enough to resemble pie filling.
- Remove from the heat and let cool completely to room temperature.
- When the filling is cool, preheat oven to 375.
- Roll out each pie crust and cut 6 discs from each one using a mini pie mold.
- Use the lattice cutting half of the mold to cut a lattice pattern into half of the discs.
- To make each pie, place a full disc into the bottom of the crimping side of the mold. Spoon a couple tablespoons of filling into that bottom crust.
- Use your finger to moisten the edges of the bottom crust with water.
- Take a disc cut with the lattice pattern and place it on top of the filled half. Close the mold and press down to crimp the edges together.
- Open the mold and flip the assembled pie out onto a baking sheet lined with parchment paper. Continue with the remaining dough discs and filling.
- Whisk the egg yolk in a small bowl and lightly brush the top of each pie with a little of the yolk.
- Sprinkle the top of each pie with a little coarse sugar if desired.
- Bake the pies in the preheated oven for 30-45 minutes, or until the crust is a deep golden brown.
- Transfer the pies to a cooling rack as soon as you remove them from the oven.
- Serve once they are cool enough to handle and enjoy!
These would make such a cute gift to a friend this summer or an impressive dessert to bring to picnics and potlucks! And the best part is that it looks a lot harder to make than it actually is. Enjoy!