Cherry Hand Pies

Sitting around on a Saturday morning, Richard and I are trying to decide what dessert I should make for the weekend. I am having a serious sweet tooth attack and everything from cookies to cakes to cupcakes sounds good. So we head to the store to just pick up a few baking staples that we need: chocolate chips, cherries, nuts. Having these things in the house means we'll have what we need to whip up a tasty treat once we decide what that is.

I wanted to make something familiar but that would give me a new challenge and BOOM! It hit me. Hand pies!

Although Americans didn't invent pies, we certainly are the country that has most embraced the concept. Hand pies used to be the go-to food for many American field laborers and travelers. But homemade pies became rarer after WWII and convenience foods took over. A recent resurgence in pie popularity has brought some lovely innovations to the most beloved favorites. But today's pie recipe is simple, classic and freaking delicious! I did have about a cup of filling left over, but we're going to use that as a tasty ice cream topping. Genius.

Filling
3 cups jarred pitted sour cherries, reserve 1 tbsp cherry juice
1/3 cup granulated sugar
1/4 tsp ground cinnamon
pinch of salt
1 tbsp cornstarch

Dough
2 cups unbleached flour
1 tsp salt
2/3 cup plus 2 tbsp butter, unsalted, cubed
5 tbsp ice water

Wash
1 egg yolk
1 tsp water
granulated or turbinado sugar

In a stand mixer, combine flour and salt. Add butter and mix on high until crumbly (about the size of small peas). Using a spatula add one tablespoon of ice water and toss into mixture. Continue until a soft dough is formed. Turn dough out onto plastic wrap and flatten into 2 inch disk. Wrap in plastic wrap and chill for at least 30 minutes.

In a large saucepan, heat cherries, sugar, cinnamon and salt over medium heat until sugar is dissolved. Bring to gentle boil and lightly mash cherries with a wooden spoon. In a small bowl, combine reserved cherry juice, 1 tbsp of cooked cherry juice and cornstarch. Stir to dissolve then stir cornstarch mixture into cherries. Simmer gently for 5-8 minutes, stirring occasionally until thickened. Allow to cool slightly.

In a small bowl, whisk together egg yolk and water.

Preheat oven to 425 degrees.

Cut chilled dough into 6 equal parts. Roll out each piece on a lightly floured surface. Cut each piece into and 5.5-6 inch circle. I used a small saucer and cut around it with a butter knife. Place 2 heaping tablespoons of cherry mixture into the center of the circle. Using a pastry brush, brush the edge of one side of the circle with egg wash. Fold the other side over and crimp with a fork. Repeat for each circle. Arrange pies on cookie sheet and brush with egg wash and sprinkle liberally with sugar.

Bake at 425 degrees for 10 minutes then 350 for 5 more minutes.

Homemade Soft Pretzels

After a snowy weekend, I am feeling reminiscent of our trip to Munich in the winter of 2010. It was one of my most favorite trips and thinking of it always makes we yearn for a warm, doughy pretzel.

In Germany, pretzels come in many varieties including flakey, sweet dessert pretzels. Although the orgin of the pretzel is widely debated, most people agree that the pretzel was born as a symbolic treat to celebrate Christian holidays. (The crossed dough symbolizing arms crossed over the chest.)

Although their beginnings are unknown, they have become rooted in German speaking cultures and have been part of German baking traditions for centuries. This recipe is easy and would also be a fun way to introduce the chemical reactions of baking soda to your children. :)

And feel free to experiment. Maybe mixing some spices into the dough or sprinkling with cinnamon and sugar instead of salt.

1 1/2 cups all purpose flour
1/2 tbsp dry active yeast
1/2 tsp granulated sugar
1 tbsp butter, softened
5.5 ounces water
1/4 tsp kosher salt
1 1/2 tbsp baking soda
1 1/2 cups water
1 tbsp butter, melted
coarse sea salt

In a large bowl, stir together 1/2 cup flour, yeast, sugar, softened butter and 5.5 ounces of water. Let stand until mixture is bubbly (about 10 minutes). Stir in kosher salt and then gradually add remaining flour.

Knead the dough until springy, about 4.5 minutes, adding more flour if needed. Divide the dough into pieces - the size of which depends on how big you want your pretzel to be. Allow the pieces to rest for about 2 minutes. Roll out each piece into a long rope and twist into your pretzel shape.

Preheat the oven to 425 degrees and bring the remaining water to a boil in a large pot. Add baking soda to the water and lower heat. Soak each pretzel in the water bath for about 30-45 seconds, flipping over halfway through. The pretzels will grow to about twice their original size.

Place on a baking sheet and brush with melted butter and sprinkle with sea salt. Bake for about 8 minutes or until golden brown.

It's time to eat!