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Buttery and Flaky Cherry Hand Pies | America's Test Kitchen

377K views · May 12, 2024 · Education

America's Test Kitchen

3M subscribers

Comments · 261

@GadBoDag · 2 years ago
Ah geez, this is one of those recipes that if I learn to make it from memory, my health will be destroyed.
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@PassiveAgressive319 · 2 years ago
I love because you can use any filling peach, apple, pineapple. So versatile
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@azerial · 2 years ago (edited)
I love Lan. Her recipes are so well thought out and shes very considerate about the details in a very approachable way.
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@StrwbrrysNChoco8 · 2 years ago (edited)
Recipe and instructions as stated, plus a couple just general notes to make the written instructions clear, hopefully: Frozen sweet cherries, thawed 10 oz Sugar 1/3 cup Pinch salt Mash about 1/3, cook for 5 min to let cherries heat through. 4tsp corn starch, 2 tbsp lemon juice, make slurry Add to cherries, simmer 30 sec to thicken. Set in fridge to cool at least 1.5 hours or 2 days max. 1 gallon ziplock 2.5 cups flour (12.5 oz, weighed is better) 2 tbsp granulated sugar 1 tsp table salt Shake to mix 2.5 sticks butter cut the long way, cold from fridge Put in bag, shake to coat Flatten butter in bag to 1/8 inch, shaking to coat in flour as needed. Roll to flatten in to sheets of butter Dump in to bowl and if you weighed the flour, add all of 3/4 cup ice water, then mix in bowl until no pockets of water Generously flour board, press in to rough square, roughly roll into rectangle Trifold, like a letter, turn 90 degrees Roll out again Trifold again Cut in half, wrap both halves, then chill in fridge for at least 1 hour. Make egg wash with 1 egg and pinch of salt, beaten. Flour work surface and roll out 9x17 in rectangle. Should be thin. Rotate so the long way goes across the board Paint egg wash in a thin stripe down the middle of the rolled dough the long way(hotdog style). Put more egg wash along sides and bottom and then paint a strip down the middle of the bottom half, then middle of each rectangle, so that you have four roughly square areas outlined in egg wash all in a row. Jazz up chilled filling with spices, extracts, or zest, according to taste and preference (optional). In the middle of each square, place 2 tbsp filling, slightly spread out. Cut in a line from the top to the bottom to free the pastry squares from each other, so you can fold them over one at a time. Be sure that all the pastry squares are still outlined with egg wash and you reapply any that got given to one square more than the other when you cut (the egg wash will act as a glue to hold the edges together, so it is important). Fold the top half of the dough over the bottom half, pressing the folded edge, open edges, and along the sides of the mounds of filling, trying to get out air. Cut X in to the top of each mound to allow steam and air to escape. Use a knife or pizza roller to clean up the edges (including cutting off the folded edge). Crimp edges (optional). Freeze at this point, if don’t want to make 8 at once. Chill in fridge for 15 minutes if baking right away. Paint either egg wash, and sprinkle with Demerara sugar. Bake 400 F for 20-25 min, rotating half way through.
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@reconeix · 1 year ago
Lan's recipes are top notch. A natural teacher.
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@Russell-x8w · 2 years ago
Lan Lam.  Classy, graceful, intelligent, talented, and beautiful.  Thank you.
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@PassiveAgressive319 · 1 year ago
I’ve made these twice and my Dad can’t eat enough! Thank you AT!😊
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@MrSmartAlec · 1 year ago
For me it was the Hostess Blackberry pie.  Mom made me a bag lunch everyday.  If there was a fruit pie in there it was going to be a very good day. 😋😋😋
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@homewithheydi936 · 2 years ago
Will try this dough recipe for my baked empanadas!!
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@slk1451 · 2 years ago
I love the freezing them idea. I can’t wait to try this with blackberries.
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@ThomasCruz-u3g · 2 years ago
2 true Americans sharing baking blessings❤❤❤❤❤
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@madelyn7521 · 1 year ago
Good heavens.   Her natural movements are swanlike.  Lovely.
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