Simple, delicious, portable, snackable. Looking for a delicious cherry dessert option for the family on the go. Pack this yummy treat in a school lunch box or for a family picnic. No reason to sacrifice quality or flavor for convenience. It’s all right here.
Recipe and photos by MI Gluten Free Gal
Simple, delicious, portable, snackable. Looking for a delicious dessert option for the family on the go. Pack this yummy treat in a school lunch box or for a family picnic. No reason to sacrifice quality or flavor for convenience. It's all right here.
- 1 package (7.5 oz) Chebe All-Purpose Bread Mix (use their store locator or order easily on Amazon)
- 1 tsp sugar
- 1/2 Tbsp milk powder (this isn’t necessary but helps to soften the crust)
- 2 Tbsp oil
- 1 egg
- 4 Tbsp frozen butter - grated
- 4 Tbsp ICE COLD water
- Course sugar crystals for decoration
- 1 egg - beaten
- 1 Tbsp water
- Canned Cherry Pie Filling (or favorite pie filling)
In large bowl, combine Chebe All Purpose Bread mix, sugar and milk powder. Mix to incorporate dry ingredients. Blend in beaten egg, then add oil. Stir once more.
Using box grater, grate 4 Tbsp of frozen butter. When all has been shredded, use hands to gently incorporate butter into flour mixture. The warmth of your hands will melt the butter and mix into flour.
Add 4 Tbsp of ice cold water to bowl. Use your hands to kneed dough until dough ball forms together. It may seem a bit sticky at first, but a firm ball of dough will form. Once kneaded, form into a 7-8" round patty and refrigerator for 30-45 minutes.
Preheat oven to 400F
Remove dough from the refrigerator and roll out onto parchment paper or a dusted surface, to approximately a thickness of 1/8". Cut out 3-1/2″ round circles and lay them out onto parchment paper.
Top with 2-3 Tbsp pie filling.
Take another circle of crust and place on top of cherry filling. Using fork, crimp edges of the dough to seal together.
Prepare egg wash by beating together 1 egg and 1 Tbsp water.
Brush top and bottom of hand pie with egg wash and sprinkle with sugar crystals.
Repeat steps with the remaining dough and filling.
Carefully slide parchment paper with prepared hand pies into a *paper bag. Fold paper bag and staple closed. Set on top of a baking sheet.
Bake hand pies covered inside the brown paper bag for 25 minutes. You can remove hand pies from the bag during last three minutes of baking to achieve a darker crust.
*Use of the brown paper bag is optional. It helps to protect the hand pies from drying out and browning too quickly. Also, if the hand pie filling bubbles and spills out, it contains the mess.
Recipe by MI Gluten Free Gal
This recipe works great with Chēbē All Purpose Bread Mix, but you may also try it with this Chēbē mix: