Rose & Steve's Recipes

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https://www.saveur.com/recipes/sour-cherry-hand-pies-recipe/
  * Yield: makes 9 pies
  * Time: 4 hours, 30 minutes

===== For the pie dough: =====

  *     1½ tsp. balsamic vinegar
  *     1 large egg
  *     1½ cups all-purpose flour, plus more for dusting
  *     ½ cups medium rye flour
  *     1 tbsp. raw cane sugar
  *     1 tsp. kosher salt
  *     12 tbsp. (6 oz.) cold unsalted butter, cut into small cubes

===== Make the pie dough: =====

In a medium bowl, whisk together ¼ cup plus 2
tablespoons ice cold water, the balsamic vinegar, and the
egg. Transfer to the fridge to keep cold.

In a large bowl, whisk together the all-purpose flour, rye flour,
sugar, and salt. Add the butter and, using your fingers or a pastry
blender, rub the butter into the flour mixture until it resembles
coarse breadcrumbs with a few pea-sized pieces. Retrieve the liquid
mixture from the fridge and gradually drizzle it into the flour
mixture, stirring lightly with a fork until a shaggy dough just
clings together. (Stir in an additional 1–2 tablespoons of cold water
if the dough feels dry.). Gather the dough together, divide it evenly
in half, and press into two disks. Wrap each disk tightly in plastic
wrap and refrigerate until firm, at least one hour.

===== For the filling: =====

  *     1½ lb. sour cherries, rinsed, stems removed, pitted (3 cups)
  *     2½ tsp. lemon juice
  *     2 tbsp. plus 1½ tsp.. raw cane sugar, plus extra for sprinkling
  *     2½ tsp. dark brown sugar
  *     1 tbsp. plus 1½ tsp. cornstarch
  *     1 tsp. cherry bitters
  *     2½ tsp. balsamic vinegar
  *     1 vanilla bean, split, seeds scraped with tip of paring knife
  *     Pinch of salt

===== Make the filling =====

In a heavy medium pot, stir together the cherries,
lemon juice, cane sugar, brown sugar, cornstarch, bitters, vinegar,
vanilla bean seeds, and salt. Set aside to macerate for 15 minutes,
then set over medium-low heat and bring to a boil, stirring
frequently to prevent sticking. Lower the heat to low and cook,
stirring frequently, just until the mixture thickens and the cherries
soften but still hold their shape, about 8 minutes. Transfer to a
heatproof bowl, set aside to cool to room temperature, then cover and
refrigerate until you are ready to assemble the pies.

===== Egg wash for assembly =====

  *     1 large egg, lightly beaten with 1 tablespoon cold water

===== Handpie assembly =====

Line a large rimmed baking sheet with parchment paper and set it
aside. Lightly flour a clean work surface. Retrieve one disk of dough
from the fridge and, using a rolling pin, roll the dough out to an
even ⅛-inch thickness. Using a 6-inch round cutter or a
similarly-sized bowl and a paring knife, Cut out four circles of the
dough, saving the scraps. Transfer the circles to the lined baking
sheet, then repeat with the second disk of dough.. Combine the scraps
and reroll once to get 1 or 2 additional circles. Refrigerate the
circles until firm, at least 30 minutes.


Retrieve the filling and pastry circles. Place 2 tablespoons of the
filling on one half of each circle, leaving a ½-inch border. Brush the
edges of the circles lightly with the egg wash, then fold the dough
over to cover the cherries and form a half-moon shape. Using the tip
of a chopstick or the tines of a fork, press the edges to seal and
crimp. Repeat with the remaining pastry circles. Use a small fork or a
paring knife to poke steam vents in the top of each pie, brush lightly
with egg wash, and sprinkle with additional raw sugar. Transfer to the
freezer and freeze until the dough is firm, at least 30 minutes. (If
assembling more than 3 hours before baking, cover tightly with plastic
wrap.)

===== Cooking =====

Preheat the oven (with one of its racks positioned in the center) to
375°F. Transfer the chilled pies to the oven and bake until the crust
is deeply golden and the juices bubble up from the center, 25–30
minutes. Cool slightly on the baking sheet, then use an offset spatula
to loosen the pies from the parchment paper. Serve warm or at room
temperature. Cooled pies may be transferred to an airtight container
and stored at room temperature for up to two days.