for the pies;
615 g cherries, pitted and stemmed
225 g sugar
40 mL lemon juice
1 egg, beaten (used for egg wash)
for the glaze;
125 g icing sugar
25 mL lemon juice
Combine the cherries, sugar, and lemon juice in a medium saucepan, and bring to a boil over high heat. Reduce the heat to medium-low, and simmer until the mixture develops a jam-like consistency (about 30 minutes). Set aside to cool.
Preheat your oven to 200 C (~400 F), and line two baking sheets with parchment paper. Roll out the pastry in two portions, and cut 5 circles (~5 inch / 13 cm diameter) from each. Use a brush to add a little egg wash around the circumference of each circle, and add a tablespoon of the cherry jam to the center. Fold each pastry in half, and press lightly around the edges to seal; then prick the edges with a toothpick, or press with a fork. Transfer each hand pie to the prepared baking sheets. Brush the tops with egg wash, sprinkle with sugar, and use a sharp knife to cut small vents in the top of each. Bake for ~15 minutes, until dark golden brown, and the filling can be seen bubbling out through the vents. Place on a cooling rack.
Once the pies are cooled, whisk together the icing sugar and lemon juice, and use a squeezy bottle to drizzle over the pies.
© Half-Baked by Liz
PS: you can find my recipe for pâté brisée here.
*See related blog post here.