Granny's Cherry Desserts

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cherry Hand Pies
Categories: Pastry, Fruits, Citrus
Yield: 8 servings

6 tb Water; divided
2 tb Sugar
2 tb Cherry brandy
4 1/2 ts Cornstarch
1 1/2 ts Lemon juice
1 ts Quick-cooking tapioca
1/4 ts Grated lemon zest
ds Salt
2 c Pitted tart cherries; thawed
- halved
1 c Pitted dark sweet cherries;
- thawed, halved
Dough for double-crust pie
1 lg Egg; room temp

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2 2/3 c Confectioners' sugar
3 tb (to 4 tb) hot water
2 tb Butter; melted
1/2 ts Almond extract
1/4 ts Vanilla extract
ds Salt
Freeze-dried strawberries;
- crushed; opt

In a large saucepan, whisk 4 tablespoons water, sugar,
brandy, cornstarch, lemon juice, tapioca, lemon zest and
salt until combined. Add cherries. Bring to a boil; cook
and stir until thickened, 3-5 minutes. Remove from heat.
Set aside to cool.

Set oven @ 400┬║F/205┬║C.

On a lightly floured surface, roll half the dough to a
14x9-in. rectangle. Cut out eight 3 1/2 X 4 1/2"
rectangles. Repeat with remaining dough.

Transfer 8 rectangles to parchment-lined baking sheets;
spoon about 3 tablespoons cherry mixture in center of
each. Whisk egg and remaining 2 tablespoons water. Brush
edges of crust with egg wash. Top with remaining 8
rectangles; press edges with a fork to seal. Brush tops
with egg wash; cut slits in tops.

Bake until crust is golden brown and slightly puffed,
25-30 minutes. Remove from pans to wire racks to cool.
Combine confectioners' sugar, hot water, melted butter,
extracts and salt; drizzle over pies. Garnish with
freeze-dried strawberries if desired. Let stand until
set.

Allison Cebulla, Milwaukee, Wisconsin

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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