Easily Vegan Cherry Hand Pies
- For the dough:
- 2 cups all-purpose flour (plus more for dusting)
- 2 tablespoons granulated sugar
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons unsalted butter (cut into 1/2-inch pieces (FOR VEGAN USE VEGAN BUTTER OR VEG SHORTENING))
- 2 tablespoons coconut oil or shortening
- Vegetable oil (for frying)
- Confectioners’ sugar (for dusting)
- For the filling:
- 3 cups pitted cherries (roughly chopped)
- 1/3 cup granulated sugar
- 1/4 teaspoon ground cinnamon
- Pinch of salt
- Pinch of pepper
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
- Directions
- Make the dough: Pulse the flour, granulated sugar, baking powder and salt in a food processor. Add the butter and coconut oil/shortening and pulse until the mixture looks like coarse meal. Drizzle in 6 tablespoons ice water and pulse until the dough starts coming together.
- Turn the dough out onto a piece of plastic wrap and lightly knead to bring together. Form into a disk, wrap in the plastic wrap and refrigerate until firm, about 1 hour.
- Meanwhile, make the filling: Combine the cherries, granulated sugar, cinnamon, salt and pepper in a medium saucepan over medium heat. Cook, stirring, until the cherries are juicy and the sugar dissolves, about 5 minutes. Bring to a simmer and cook, stirring, 5 more minutes. Spoon about 2 tablespoons of the juice into a small bowl; stir in the cornstarch until dissolved. Pour the cornstarch mixture into the saucepan and continue to simmer, stirring, until very thick, 6 to 8 more minutes. Transfer to a bowl, stir in the lemon juice and let cool.
- Divide the dough into 8 pieces and roll each into a ball. On a lightly floured work surface, roll out each ball into a 6 1/2-inch round, using as little flour as possible. Stack the rounds between pieces of parchment paper and refrigerate until firm, about 30 minutes.
- Remove the dough from the refrigerator and let stand 5 minutes. Place 2 tablespoons cherry filling in the center of each round, then fold in half to enclose and crimp the edges to seal.
- Heat 1 inch of vegetable oil in a deep skillet until a deep-fry thermometer registers 180 degrees C. Fry the pies in 2 batches, turning once, until golden brown, about 3 minutes. Transfer to a rack to cool. Dust with confectioners’ sugar.
- OR Bake at preheated 190 degrees C. on a parchment lined cookie sheet for 18-22 minutes.
