Happy February

It's February 4 and Valentine season is upon us!

I never did get around to making a homemade pie crust last year, though I listed it in my 2012 goals.  And though I still want to make a crust for a full-sized pie, I finally tackled a homemade crust recipe for a batch of Cherry Hand Pies. 

I used a basic crust recipe from How to Make an Apple Pie and See the World.  The recipe was intended for a full-sized top and bottom crust.  I was able to make 12 hand pies.

After mixing the dough, I divided it into twelve balls and refrigerated them for about 20 minutes.  

My frustration with making homemade crust in the past has always been dough that sticks to the rolling pin and counter, making it impossible to transfer to a pie pan. This time I rolled out the crusts on my wooden cutting board and generously coated the surface, my hands, and my rolling pin with flour.  I rolled each chilled dough ball into a 6-8 inch(ish) circle(ish). I put a dollop of cherry pie filling in the middle, folded the dough over, crimped the edges with a fork, then trimmed and evened the edges with a sharp knife. (By recycling the trimmed edges, I had enough dough for another 1-2 hand pies, but I decided 12 was enough.)

When all twelve pies were arranged on the pans, I made an egg wash (1 egg yolk whisked with 1 tablespoon water) and brushed it over the tops of pies, finishing it with a sprinkle of white sugar. 

I baked the hand pies at 425 for 10 minutes or until the crusts were a golden brown. 

The leftover pies kept well, covered in the refrigerator.  The second night, we rewarmed them in the microwave for 15 seconds and then drizzled melted dark chocolate chips over the top.  Heavenly!