Delicious Cherry Cheesecake Hand Pies
Delicious Cherry Cheesecake Hand Pies are a delightful treat that combines the rich, creamy flavor of cheesecake with the sweet and tart notes of cherry filling, all enveloped in a flaky, golden crust.
Equipment
- Mixing Bowl
- Saucepan
- Rolling Pin
- Baking Sheet
- Parchment Paper
Ingredients
Pie Crust Ingredients
- 2 cups All-Purpose Flour Provides structure and texture for the crust.
- 1 cup Unsalted Butter Cold and cubed for a flaky crust.
- 0.5 cup Granulated Sugar Sweetens the crust.
- 0.5 teaspoon Salt Enhances flavor.
- 6-8 tablespoons Ice Water Helps bring the dough together.
Cheesecake Filling Ingredients
- 8 ounces Cream Cheese Softened for easy blending.
- 0.5 cup Sour Cream Adds tanginess to the filling.
- 1 large Egg Acts as a binder.
- 0.5 cup Granulated Sugar Sweetens the cheesecake filling.
Cherry Filling Ingredients
- 2 cups Cherries Pitted, can be fresh or frozen.
- 0.5 cup Granulated Sugar Sweetens the cherry filling.
- 1 tablespoon Cornstarch Thickens the cherry filling.
Instructions
- In a large mixing bowl, combine 2 cups of all-purpose flour, ½ cup of granulated sugar, and ½ teaspoon of salt. Whisk together until well mixed. Add 1 cup of cold, cubed unsalted butter and work into the flour until it resembles coarse crumbs.
- Gradually add 6-8 tablespoons of ice water, mixing gently until the dough holds together. Form into a disk, wrap in plastic, and refrigerate for 30 minutes.
- In a saucepan, combine 2 cups of pitted cherries, ½ cup of granulated sugar, and 1 tablespoon of cornstarch. Cook over medium heat for 5-7 minutes until thickened. Let cool.
- In a mixing bowl, beat 8 ounces of softened cream cheese until smooth. Add ½ cup of sour cream, 1 large egg, and ½ cup of granulated sugar. Mix until creamy.
- Preheat oven to 375°F (190°C). Roll out the chilled dough to ¼-inch thickness and cut out circles.
- Place a tablespoon of cheesecake filling and a tablespoon of cherry filling on each circle. Fold and seal the edges with a fork.
- Place on a parchment-lined baking sheet, brush with egg wash, and sprinkle with sugar.
- Bake for 20-25 minutes until golden brown. Cool on a wire rack before serving.
Notes
These hand pies can be served warm or chilled. They are best enjoyed fresh but can be refrigerated for later use.
