Hello Lovely Reader! OHHHHH! I have the BEST dessert for you today – well, it could be breakfast. If you are like my mother-in-law you could exclaim “EAT DESSERT FIRST” and this would definitely qualify! Cherry Hand Pies!!! YUM!!!
When I was a little girl we would travel in the summer to a beautiful island in Lake Erie – Kelly’s Island – for a two week hiatus from real life. The campground had no electric and no running water at the campsites. It was “primitive”. Do you think that a 9 – 17 year old Wendi cared about electricity or running water? Not in the least! Why worry about that stuff when you have a lake to swim and fish in all day long and wonderful places to ride a bicycle?
We always went with family friends and altogether we took up something like 4-5 camping sites. There was never a shortage of people to talk to or do things with. That was wonderful for a little girl who was an only child!
Anyway, we would have a campfire most nights and our friends would make the most delicious campfire pies with bread, butter and pie filling. They had a special little pie press – and all of the ingredients would go in – and a few minutes over the flames and OH MY GOSH! The best cherry pie you ever tasted came out!
This recipe represents my best effort to copy those days without actually building a fire or having a campfire pie press.
It occured to me that puff pastry would make a fine delivery mechanism for the pie filling. I simply had to figure out how long to bake them and exactly how to do it. (It did take two tries – I incinerated the first batch). Mark Spraker says that our home canned cherry pie filling died in vain. I guess it did.
Canning cherries is something that we will cover at the beginning of the summer when I have some good pie cherries to can!
With that I’ll leave you with the pictures of how to do this and the recipe.
You COULD make these and invite some friends over to have some – or you could invite someone you don’t know very well. Maybe even someone who has different political views than you. Chances are – you will agree on Cherry Hand Pies and that is where something beautiful can begin to happen!
SERVING SUGGESTION FOR CHERRY HAND PIES
Serve these wonderful little pies with a good quality vanilla ice cream or a big cold glass of milk.
THE PICTORIAL STEPS FOR MAKING CHERRY HAND PIES
THE RECIPE FOR Cherry Hand Pies
Easy cherry hand pies
- 1 Puff pastry dough
- 1 large can of cherry pie filling
- 1 egg
- 3 Tbs of raw sugar turbinado sugar
- Preheat the oven to 350. Roll out the pastry dough onto a lightly floured board to the size of 15x18, using a butter knife, slice the pastry into 9 equal pieces that are 5x6.
- Mix the egg with 1 tbs of water and beat well. Paint the edges of each pastry square with the mixture. Scoop 3 tbs of pie filling into the center of each pastry square and gently fold the square over so that the long sides touch. Seal by pressing a fork tine tightly into the pastry edges.
- Paint the egg wash onto the outside of each pastry, Sprinkle with the raw/turbinado sugar and cut three vent holes in the top of each pastry.
- Bake at 350 x 25 minutes.
The photos show me using home canned cherries, but you can use store bought cherry pie filling without any problem