MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Cherry Hand Pies
 Categories: Pastry, Fruits, Citrus
      Yield: 8 Servings

      6 tb Water; divided
      2 tb Sugar
      2 tb Cherry brandy
  4 1/2 ts Corn starch
  1 1/2 ts Lemon juice
      1 ts Quick-cooking tapioca
    1/4 ts Lemon zest; grated
      1 ds Salt
      2 c  Pitted tart cherries; thawed
           - halved
      1 c  Pitted dark sweet cherries;
           - thawed, halved
           Dough for double-crust pie
      1 lg Egg; room temperature

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  2 2/3 c  Confectioners' sugar
      3 tb Water; up to 4 tb, hot
      2 tb Butter; melted
    1/2 ts Almond extract
    1/4 ts Vanilla extract
      1 ds Salt
           Freeze-dried strawberries;
           - crushed (optional)

  In a large saucepan, whisk 4 tb water, sugar, brandy, corn starch,
  lemon juice, tapioca, lemon zest, and salt until combined. Add
  cherries. Bring to a boil; cook and stir until thickened, 3 to
  5 minutes. Remove from heat. Set aside to cool.

  Set oven @ 400°F/205°C.

  On a lightly floured surface, roll half the dough to a 14x9"
  rectangle. Cut out eight 3-1/2 x 4-1/2" rectangles. Repeat with
  remaining dough.

  Transfer 8 rectangles to parchment-lined baking sheets; spoon about
  3 tb cherry mixture in center of each. Whisk egg and remaining 2 tb
  water. Brush edges of crust with egg wash. Top with remaining
  8 rectangles; press edges with a fork to seal. Brush tops with egg
  wash; cut slits in tops.

  Bake until crust is golden brown and slightly puffed, 25 to
  30 minutes. Remove from pans to wire racks to cool. Combine
  confectioners' sugar, hot water, melted butter, extracts, and salt;
  drizzle over pies. Garnish with freeze-dried strawberries if
  desired. Let stand until set.

  Recipe by Allison Cebulla, Milwaukee, Wisconsin

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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