Flaky little hand pies bursting with almond-scented cherry filling and golden, sugary crusts.
12 steps, about 68 minutes start to finish.
For the filling: Combine cherries, sugar, cornstarch, and almond extract in a saucepan.
Cook over medium heat, stirring, until mixture thickens and cherries break down.
Let filling cool completely before assembling.
For the dough: Combine flour, sugar, and salt in a bowl or food processor.
Cut in cold cubed butter until mixture resembles coarse crumbs with some pea-sized pieces remaining.
Add sour cream and a cornstarch slurry, mixing until dough just comes together.
Wrap dough in plastic and refrigerate until firm.
Roll out dough and cut into rounds or rectangles for hand pies.
Place a spoonful of cherry filling on one side, fold over, and crimp edges with a fork to seal.
Cut small slits in the top for steam vents.
Brush tops with egg wash.
Bake at 350 degrees F until golden brown.
“Cook the cherry filling until it is thick, then let it cool completely, because a warm, runny filling melts the dough and leaks everywhere. Keep the dough cold, crimp the edges tight, and cut a couple of steam vents in each top so they don't burst open in the oven.”
