Description
Celebrate the summer cherry harvest with these perfectly portioned cherry hand pies. Or swap in your favorite summer time fruit.
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
- For the filling, in a small bowl, mix cherries, sugar, 3 tablespoons flour, lemon zest, almond extract and 1/8 teaspoon salt. Set aside.
- Preheat oven to 350 degrees F.
- 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.
- Slowly mix in milk until dough starts to come together.
- 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.)
- 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.
- Bake for about 25 minutes or until dough becomes slightly golden brown. Cool slightly and serve.