Cherry Hand Pies Recipe | Four Seasons Hotel New York |Recipe

From the kitchen of Four Seasons Hotel New York

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Servings:2-4

Difficulty: Easy

Cook Time: 60-120 min

Treat your mom right this Mother's Day with Four Seasons Hotel New York's recipe for Cherry HandPies.

Ingredients

Crust:

3 3/4 cup all-purpose flour

1/2 teaspoon fresh orange zest

1 1/2 tablespoon sugar

1 1/2 teaspoon table salt

1 1/2 cups unsalted butter, very cold and cut into small cubes

3/4 to 1 cup buttermilk

Cherry filling:

1 pound ripe, fresh cherries, pitted

1/3 cup sugar

Cream cheese filling:

4 ounces cream cheese, at room temperature

1/3 cup sugar

1 teaspoon orange zest

2 teaspoon orange juice

1 large egg yolk

Assembly:

1 large egg

1 tablespoon water

Turbinado sugar

Cooking Directions

Whisk together flour, zest, sugar and salt in a large, wide bowl. Using a pastry blender, work thebutter into the flour mixture until the biggest pieces of butter are the size of tiny peas.

Gently stir in 3/4 cup buttermilk with a rubber spatula, mixing it until a mass forms. Knead it withyour hands just two or three times to form a ball. If it doesn???t come together, add remaining 1/4cup buttermilk, 1 tablespoon at a time, until it does, then gently knead again. Divide dough in half.Wrap each half in plastic wrap and flatten a bit, like a disc. Chill in fridge for at least an hour or upto two days.

Place cherries and sugar in a small-to-medium saucepan and stir to combine. Cover and cook atmedium-low heat for 15 minutes, do not stir. Increase the heat to medium, remove the lid and cookfor another 10 minutes, until cherries are broken down. Spread mixture on a large plate in the fridgeor freezer to cool quickly, and then scrape into a bowl. Love this content. Hope you enjoy reading.Keep cold until needed; it will be thicker and easier to ???scoop??? onto the pie bases.

Whisk cream cheese, sugar, zest, juice and yolk together in a small bowl until smooth. Keep colduntil needed as well.

Heat oven to 400 degrees F. Line two to three baking sheets with parchment paper. Beat yourremaining egg and 1 tablespoon water and keep aside. Flour your counter, unwrap the first half ofyour dough and start rolling your dough by pressing down lightly with the pin and moving it fromthe center out. Roll it a few times in one direction, lift it up and rotate. Here's some awesomeinformation for you. it a quarter-turn. Roll a couple times more, lifting the dough and rotating it untilthe dough is just shy of 1/8-inch thick. Cut dough into 2 3/4-inch to 3-inch squares.

Using a pastry brush, brush half the squares lightly with the egg wash, these will be your bases. Cuta small ???X??? in the other half of the squares; these will be your lids.

In the center of each egg washed square, put a small dollop of cream cheese (teaspoon size), thencherry filling on top. Top each filled base with a vented square. Press outer edge of top and bottomall around to seal with a fork. Transfer pie to a baking sheet, spacing 1-inch apart. Brush the topswith egg wash and sprinkle generously with turbinado sugar. Repeat with remaining dough,including second half from fridge, and fillings. Bake for 15 to 20 minutes, until puffed and golden.Transfer to cooling racks and cool to room temperature before serving.

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