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.

Turkey Pot Pie

Thanksgiving is over and the leftovers abound! You can only eat so many Thanksgiving sandwiches! Why not throw some of that turkey into a delicious and flaky turkey pot pie?

Savory pies were very popular in Colonial America and have remained so ever since. Flour was a precious commodity in Colonial America and pie doughs use less flour than bread. And pie was a great way to stretch what might be considered a meager amount of ingredients to feed more mouths.

If you've finished off your Thanksgiving turkey already, then make it a chicken pot pie! Now that the chill of Winter is upon us, indulge yourself with this warm comfort food.

Turkey Pot Pie

Ingredients

Crust:

2 cups unbleached flour

1 tsp salt

2/3 cup plus 2 tablespoons butter, softened

4-5 tbsp ice water

Filling:

2 1/2 to 3 cups cooked turkey or chicken, shredded

1/3 cup butter

1/3 cup flour

1/2 cup yellow onion, diced

2 cups frozen mixed vegetables (carrots, peas, green beans)

2 1/2 cups chicken stock

1/2 tsp salt

1/4 tsp black pepper

Preheat oven to 425 degrees.

In a large mixing bowl, combine 2 cups flour and 1 tsp salt. Cut in 2/3 cup plus 2 tbsp butter using two knives or a mixer. Mix until the butter is incorporated in pea-size crumbles. Add water one tablespoon of water at a time, mixing between each until the crust is slightly sticky. Wrap in plastic wrap and refrigerate.

In a large pan, melt butter and bring to a light bubble. Add onion and saute for about 1 minute. Add flour and combine well.

When the flour and butter mixture begins to bubble a little, add chicken stock a little at a time and make sure to mix thoroughly between additions.

Add salt and pepper.

Simmer until thickened. Add remaining ingredients and set aside.

Remove dough from refrigerator. Cut dough in half.

Turn out onto lightly floured surface. Roll out the dough very slightly. Then fold it in half and roll it out a little again. Repeat this four or five times. Then roll the dough out completely and place it in a 9" deep dish pie pan. Repeat the folding and rolling process with the other half of the dough.

Pour filling into pie crust and top with the other half of the rolled dough. Trim edges and fold under. Pinch the edges to seal the dough. Brush the top with an egg wash for a shiny crust.

Egg wash should be one beaten egg and about 2 tbsps of cool water.

Bake for 35 - 40 minutes. Let rest for 20 minutes before serving so that filling has time to set up.



Cranberry Walnut Tart

Thanksgiving is upon us and that means it is time to take advantage of all of the seasonal goodies this time of year offers. Cranberries are an excellent anti-oxidant and they add a tangy kick to baked goods. Pairing them with sweet, velvety walnuts is a great way to showcase the flavors of fall. Add this dessert to your Thanksgiving menu and wait for the compliments to come pouring in. ;) Enjoy!

Cranberry Walnut Tart

Ingredients

Crust:

1 cup flour

1/2 tsp salt

6 tbsp unsalted butter, softened

4-5 tbsps cold water

Filling:

1 cup flour

1 1/2 cup sugar, granulated

2 eggs, beaten

12 tbsps unsalted butter, melted and cooled

1 tsp Grand Marnier or other orange flavored liqeuor

1 1/2 cups walnuts

2 1/2 cups cranberries

Preheat oven to 350 degrees.

In a large mixer or bowl, combine flour and salt. Then cut in butter. Add water one tablespoon at a time, mixing well between each.

Wrap dough in plastic wrap and refrigerate while you make the filling.

In a large bowl, combine flour and sugar. Add eggs and butter and mix well. Add Grand Marnier, walnuts and cranberries and combine well.

Roll out dough and place in 9" pie pan. Pour filling into crust and fold edges up and over the top. Make sure to leave an opening at the top for steam to escape.

Bake for 30 - 40 minutes or until golden brown. Let it rest for about 20 minutes before serving.