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
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1.6 lbRed Tart Cherries, Frozen
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13.4 ozRed Tart Cherry Juice
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5.0 ozsugar
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15.4 grVanilla Bean, Scraped
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2.1 ozRed Tart Cherry Juice
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2.1 ozModified Cornstarch
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11.2 ozsugar
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0.2 ozsalt
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0.2 ozCinnamon
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1.0 ozlemon juice
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10.2 oz811NV
Preparation: Cherry Pie Filling
- Allow the frozen cherries to thaw overnight over a strainer, collecting the juice.
- 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.
- Produce a slurry with the 60 cherry juice and the modified cornstarch, then add to the boiling juice.
- Bring to a full boil, then remove from heat.
- Combine 317g of sugar, salt, and cinnamon, then add to the cherries.
- Add the hot juice/starch mixture and the lemon juice to the cherry mixture.
- Cool completely, then mix in the Callebaut 811 dark chocolate.
Chocolate Pie Dough
Used products: Chocolate Pie Dough
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1.8 lbpastry flour
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0.9 lbbutter
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7.4 ozShortening
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0.7 ozsalt
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9.8 ozice water
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1.4 ozApple Cider Vinegar
Preparation: Chocolate Pie Dough
- Combine all dry ingredients.
- Cut in the butter.
- Add the ice water and vinegar until dough comes together.
- Chill.
Assembly
Used products: Assembly
-
Egg Wash
-
Sanding Sugar
Preparation: Assembly
- Roll out pie dough to 3 mm thick.
- Cut out 3.5" fluted squares and approximately 15 leaves per pie.
- Egg wash edges, then place 60g of Cherry Pie Filling in the center.
- Place pie dough leaves around the perimeter of the pie, pressing lightly on the edges to seal.
- Gently egg-wash dough, then sprinkle with sanding sugar.
- Bake at 175°C 350°F for 15 to 20 minutes.
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