The idea of a portable fruit pie is by no means a new concept. I remember LOVING Hostess fruit pies as a kid. That was before I learned to read labels...
Wheat Flour Enriched (Flour, Ferrous Sulfate, Niacin, Thiamine Mononitrate (Vitamin B1), Riboflavin (Vitamin B2), Folic Acid (Vitamin aB)), Cherry(ies) Water, Vegetable(s) Oil Shortening (Soybean(s) Oil, Palm Oil, Cottonseed Oil Partially Hydrogenated), Sugar, Corn Syrup, Corn Syrup High Fructose, Corn Starch Modified Contains 2% or less of the Following: ( Soy Flour, Salt, Whey, Soy Protein Isolate, Calcium Caseinate, Sodium Caseinate, Calcium Carbonate, Calcium Sulphate (Sulfate), Agar, Locust Bean Gum, Dextrose, Sodium Phosphate, Corn Starch, Vegetable(s) Shortening Partially Hydrogenated and/or Animal Shortening (Soybean(s) Oil Cottonseed Oil and/or Canola Oil, Beef Fat), Flavor(s) Natural & Artificial, Sodium Propionate, Sorbic Acid, Red 40, Blue 1, Yellow 5
Hahahahaha, warning contains soybeans...and BEEF FAT!
When I found myself with a surplus of sweet cherries, thanks Costco, I decided to make my own handpies. With the aid of my trusty cherry/olive pitter I made fairly quick work of about two pounds worth.
People who shouldn't pit cherries:
- those dressed in white
- those with arthritis in their hands
- small children with their laissez faire attention to cleanliness
People who should pit cherries:
- people who like repetitive tasks
- people who like fresh cherry desserts
- small children, make them do it outside
Mess up your kitchen or mess up your arteries, your choice. Recipe here from Jennifer Perillo via food52.com, does not contain lard.
Ready to roll...love my silicone rolling mat. Have everything ready, that way you won't be fumbling with your flour and dough covered hands.
Resist the temptation to cram as much filling in as possible; your dough will rip and you will have to eat your handpies with a fork, totally defeating the purpose of a handpie.
Make sure you crimp those edges tightly so the goodness doesn't leak out!
A little leaked out anyway. Don't these look tasty? Don't leave them uncovered on your counter to cool if your cat is around. Don't ask me how I know this.
I had some cherries leftover because I really tried not to cram them into the pies--I made Tutti Frutti crumble from this book, substituting peaches for the other fruits since I went farmer's market crazy last weekend. Here is the recipe with my modifications:
3/4 cup spelt flour
2 TBS poppy seeds
1/2 cup rolled oats
1/2 tsp kosher salt
1/3 cup butter, melted
1 TBS flour
1/3 cup sugar
4 1/2 cups fruit of your choice, if it's cherries cut them in half, peaches cut into 1/2" pieces
1/2 tsp allspice
1/2 tsp ginger
glug of red wine
Preheat oven to 375. Mix together the spelt flour/melted butter/oats/salt/sugar until if forms a thick dough. Press this dough into patties and put in freezer for about 20 min.
While dough is in freezer, mix together the sugar/flour/spices and toss with fruit.
Put fruit in 8" square pan that has been greased. Crumble patties over the top, leaving some big chunks and spreading evenly. Bake for 35-40 min until topping is golden and fruit is bubbling.
This was delicious! Now I need more cherries!