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
-
731 gRed Tart Cherries, Frozen
-
380 gRed Tart Cherry Juice
-
142 gsugar
-
1 gVanilla Bean, Scraped
-
60 gRed Tart Cherry Juice
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60 gModified Cornstarch
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317 gsugar
-
6 gsalt
-
6 gCinnamon
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28 glemon juice
-
290 g811NV
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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830 gpastry flour
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420 gbutter
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210 gShortening
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20 gsalt
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277 gice water
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40 gApple 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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