Chocolate Cherry Hand Pies

Level:
Easy
Makes:
30 Yield
These cherry hand pies pair tart cherries with a chocolate pastry crust and chunks of Callebaut 811 Dark Chocolate.
Shelf life:
2 days
Conservation:
Room Temperature

Cherry Pie Filling

Used products: Cherry Pie Filling

  • 1.6 lb
    Red Tart Cherries, Frozen
  • 13.4 oz
    Red Tart Cherry Juice
  • 5.0 oz
    sugar
  • 15.4 gr
    Vanilla Bean, Scraped
  • 2.1 oz
    Red Tart Cherry Juice
  • 2.1 oz
    Modified Cornstarch
  • 11.2 oz
    sugar
  • 0.2 oz
    salt
  • 0.2 oz
    Cinnamon
  • 1.0 oz
    lemon juice
  • 10.2 oz
    811NV

Preparation: Cherry Pie Filling

  1. Allow the frozen cherries to thaw overnight over a strainer, collecting the juice.
  2. Measure the cherry juice to quantities needed, then bring the 380 of cherry juice, the 142g of sugar, and scraped vanilla bean to a boil.
  3. Produce a slurry with the 60 cherry juice and the modified cornstarch, then add to the boiling juice.
  4. Bring to a full boil, then remove from heat.
  5. Combine 317g of sugar, salt, and cinnamon, then add to the cherries.
  6. Add the hot juice/starch mixture and the lemon juice to the cherry mixture.
  7. Cool completely, then mix in the Callebaut 811 dark chocolate.

Chocolate Pie Dough

Used products: Chocolate Pie Dough

  • 1.8 lb
    pastry flour
  • 0.9 lb
    butter
  • 7.4 oz
    Shortening
  • 0.7 oz
    salt
  • 9.8 oz
    ice water
  • 1.4 oz
    Apple Cider Vinegar

Preparation: Chocolate Pie Dough

  1. Combine all dry ingredients.
  2. Cut in the butter.
  3. Add the ice water and vinegar until dough comes together.
  4. Chill.

Assembly

Used products: Assembly

  • Egg Wash
  • Sanding Sugar

Preparation: Assembly

  1. Roll out pie dough to 3 mm thick.
  2. Cut out 3.5" fluted squares and approximately 15 leaves per pie.
  3. Egg wash edges, then place 60g of Cherry Pie Filling in the center.
  4. Place pie dough leaves around the perimeter of the pie, pressing lightly on the edges to seal.
  5. Gently egg-wash dough, then sprinkle with sanding sugar.
  6. Bake at 175°C 350°F for 15 to 20 minutes.