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Cherry Hand Pies – Secret Recipe Club

Celebrate the summer cherry harvest with these perfectly portioned cherry hand pies. Or swap in your favorite summer time fruit.

  • Author: by Deanna Segrave-Daly, RD
  • Yield: about 16 hand pies. 1x

Ingredients

Scale

For cherry filling:

  • 2 pounds (4 cups) cherries, pitted and quartered
  • 1/4 cup sugar
  • 3 tablespoons all purpose flour
  • Zest of half of lemon
  • 1/8 teaspoon almond extract
  • 1/8 teaspoon salt

For the dough:

  • 1 2/3 cup all purpose flour
  • 1/3 cup white whole wheat flour
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 4 tablespoons virgin coconut oil
  • 2 tablespoons unsalted butter
  • 3/4 cup nonfat milk
  • Cooking spray
  • Turbinado sugar

Instructions

  1. For the filling, in a small bowl, mix cherries, sugar, 3 tablespoons flour, lemon zest, almond extract and 1/8 teaspoon salt. Set aside.
  2. Preheat oven to 350 degrees F.
  3. For the dough, in a large bowl, mix together flours, baking powder and 1/8 teaspoon salt. With pastry knife or your hands, mix in coconut oil and butter until dough becomes crumbly.
  4. Slowly mix in milk until dough starts to come together.
  5. On a floured surface, roll dough until it becomes a smooth dough ball. With rolling pin, roll out into 1/3-inch thickness. Cut into 3-inch round circles and then roll each circle into about 5-inch circle (dough will be thin.)
  6. Place each circle on parchment paper on a cooking sheet. Spoon about 1 1/2 tablespoons of cherry filling onto each circle. Fold over and seal edges. Spray with cooking spray and sprinkle with turbinado sugar.
  7. Bake for about 25 minutes or until dough becomes slightly golden brown. Cool slightly and serve.

Notes