Sour Cherry Hand Pie
Sour Cherry Compote, Whipped Sour Cream, Flaky Salt
Pastry Chef Tanya Bush of Little Egg | Brooklyn, NY
Yield: 10 hand pies
Adapted by StarChefs | March 2025 | Photo: Will Blunt
INGREDIENTS
Dough:
Recipe from Chef Evelyn Wang of Little Egg
256 grams all-purpose flour
3 grams kosher salt
282 grams unsalted butter, cut into ½-inch cubes
Sour Cherry Compote:
310 grams sour cherries, pitted
65 grams granulated sugar
3 grams kosher salt
1 gram lemon zest
Ground cinnamon
Ground cardamom
20 grams lemon juice
12 grams cornstarch
5 grams vanilla extract
1 gram almond extract
Citric acid
Whipped Sour Cream:
400 grams heavy cream
200 grams sour cream
16 grams powdered sugar
5 grams vanilla extract
3 grams kosher salt
2 grams orange zest
Hand Pies:
50 grams eggs
14 grams heavy cream
All-purpose flour
To Assemble and Serve:
Egg wash
Turbinado sugar
Flaky sea salt
METHOD
For the Dough:
In the bowl of a stand mixer fitted with a paddle attachment, add flour and salt. Mix 20 seconds on low speed, or until mixture is just combined. Add butter and increase speed. Mix additional 2 minutes, or until a sand-like texture is achieved. Cover and refrigerate 10 minutes. Add 5 tablespoons cold water and, using your hands, combine until a shaggy dough is achieved. Transfer mixture to a lightly floured work surface and knead until dough comes together. Roll into a 15-inch-long rectangle. Fold into 3 even layers, then roll into a smooth block. Cover with plastic wrap and refrigerate 15 minutes. Repeat folding process twice more. Cover with plastic wrap and refrigerate.
For the Sour Cherry Compote:
In a large pot over medium heat, add cherries, sugar, salt, and lemon zest. Season with cinnamon and cardamom. Bring mixture to a boil, stirring occasionally. Reduce heat and let simmer 5 minutes. In a mixing bowl, whisk to combine lemon juice and cornstarch. Add to pot and stir to combine. Cook additional 10 minutes, or until mixture has thickened and cherries have broken down. Stir in vanilla and almond extract. Taste and adjust seasoning with citric acid. Remove from heat and let cool. Transfer to an airtight container and refrigerate.
For the Whipped Sour Cream:
In the bowl of a stand mixer fitted with a whisk attachment, add all ingredients. Mix 4 minutes on medium speed, or until medium peaks form. Transfer to an airtight container and refrigerate.
For the Hand Pies:
In a mixing bowl, whisk to combine eggs and heavy cream. Set aside. On a lightly floured work surface, roll out Dough until ⅛-inch-thick. Using a circle cutter, punch out 5-inch rounds. Place 2 tablespoons Sour Cherry Compote in the center of each round. Using your finger, dab the edges of the Dough with the egg wash. Gently fold Dough over Sour Cherry Compote, pressing down gently. Using a fork, crimp the edges to seal. Using a small knife, cut parallel 1-inch slits on top of each pie. Transfer pies to parchment-lined half sheet trays and refrigerate 20 minutes.
To Assemble and Serve:
Heat oven to 375°F. Using a pastry brush, coat Hand Pies with egg wash. Generously sprinkle with sugar and salt. Bake 23 minutes, or until golden brown. Let cool. Serve with desired amount Whipped Sour Cream.
