Happy Memorial Day Weekend! These cherry hand pies are great to serve for breakfast or a mid day snack. This is also a fun recipe to have kids help with and get them involved in the kitchen!!
INGREDIENTS:
- 3 1/2 cups flour
- 1/4 cup Organic Cane Sugar
- 3 sticks cold unsalted butter
- 1 tblsp Organic Unfilitered Apple Cider Vinegar
- 1/3 cup ice water
- fresh fruit of choice:
fruit suggestions:
- We cut organic cherries in half and mixed with a little cane sugar and organic lemonade
- You can also use blueberries mixed with squeezed orange juice
- BlackBerries and squeezed orange juice
- Peaches, squeezed orange juice and cinnamon
- The filling possibilities are limitless!!
Icing Drizzle:
Whisk 1/2 cup powdered sugar with enough milk (or water or orange juice) to a drizzle consistency. Pour into a Ziploc bag, cut corner off and drizzle across hand pies.
To Make The Dough:
⭐ Add 3 1/2 cups flour & 1/4 cup Organic Cane Sugar to food processor
⭐ Add 1 stick diced unsalted butter and process to combine
⭐ Add 2 more sticks of diced unsalted butter, pulsing to combine
⭐ Add 1 Table Spoon Organic Unfiltered Apple Cider Vinegar
⭐ slowly add 1/3 Cup of ice water and pulse till combined
⭐ Turn dough onto plastic wrap, flatten to disk shape, wrap and refrigerate for a minimum of one hour
TO MAKE THE PIES:
⭐ Roll dough into a thin, flat circle
⭐ Using a ravioli cutter or cookie-cutter, cut out shapes (Great for kids to do) & place on a greased cookie sheet (use coconut oil or unsalted butter)
⭐ Spoon fruit mixture onto 1/2 of each circle, fold over and press to seal
*Bake at 400 for 20 min or until lightly browned. Cool on a wire rack. Drizzle with glaze.
enJOY!!
