The beauty of a really, really good sweet cherry hand pie is that no one will mind if it looks a bit…rustic. Diners will be so engrossed in the big, bright fresh cherry flavor and flaky tender crust that they won’t notice the slightly homely exterior. And, if flavor is what you’re after, these are the pies for you. Sweet Bing cherries and bright lemon flavors are surrounded by a buttery, impossibly flaky crust. The best part? You get the tiny pie all to yourself.
5 cups Bing cherries, pitted and halved
zest of 1 lemon
2 tablespoon lemon juice
2 tablespoons fine-ground instant tapioca (I use my coffee grinder)
1/4 cup sugar
1 tablespoon ground ginger
1/2 teaspoon cinnamon
1 recipe pie dough (try our recipe here)
In a medium bowl, combine the cherries, lemon zest and juice, tapioca, spices, sugar, and salt, and set aside.
Preheat the oven to 375 degrees.
On a lightly floured surface, roll out each of the dough discs into a 12” square. Working quickly, cut the dough into 4 squares. Place 3 or more tablespoons of filling on one side of the square, and fold over into a triangle. Carefully seal and crimp the edges and transfer to a large, rimmed baking sheet. Prepare all of the turnovers in this fashion.
Bake for about 20 minutes, or until the filling is bubbly and the crust is a light golden brown. The pies will keep, well wrapped, at room temperature for about a day.