These Cherry Bourbon Hand Pies are so sweet and tart, and easy to make with frozen puff pastry.
Cherry Bourbon Hand Pies
Servings
8 Servings
Ingredients
- Flour for rolling out the pastry
- 6 cups frozen pitted cherries thawed and drained
- 1 cup granulated sugar
- 6 tablespoons Maker’s Mark or your favorite bourbon
- ¼ cup cornstarch
- 1 teaspoon pure vanilla extract
- 1 teaspoon kosher salt
- 1 1-pound package puff pastry, defrosted (2 pastry sheets)
- 1 large egg beaten with 1 teaspoon water
- 8 teaspoons turbinado sugar
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper. Lightly flour your work surface.
- Combine the cherries, sugar, bourbon, cornstarch, vanilla, and salt in a medium bowl.
- Working with one pastry sheet at a time, roll out to a 12 x 10-inch rect-angle on the lightly floured surface. Using a pizza cutter, cut the pastry into four 6 x 5-inch rectangles.
- Working with one rectangle at a time, brush the edges lightly with the egg wash and place 3 to 4 table-spoons of the filling on one side. Fold the dough over so the short ends meet, forming a 5 x 3-inch packet. Seal the edges by crimping with a fork, cut 3 small horizontal slits down the middle to vent, and transfer to the prepared baking sheet. Repeat with the remaining pastry sheet and filling.
- Refrigerate for 30 minutes. Brush the pies with the egg wash and sprinkle the turbinado sugar on top.
- Bake the pies until golden brown, 30 to 35 minutes. Let cool completely.
- Excerpted from JOY of KOSHER Fast, Fresh Family Recipes by Jamie Geller (William Morrow/HarperCollins)
I don’t drink alcohol. What can I substitute for the bourbon? Thank you
I think you can just leave it out.