Pecan-Bourbon Cherry Hand Pies. Delicious cherry-blueberry jam over flaky, buttery pecan pie crust with June cherries. Most cherry pies are inferior to ours. Vanilla ice cream makes this summer treat wonderful. Your summer needs them!
Ingredient
– BOURBON CHERRY-BLUEBERRY JAM– 3-4 cups fresh cherries, pitted– 1/2 cup granulated sugar– 2 teaspoons lemon juice– 1 cup fresh blueberrie– 1-2 tablespoons bourbon– PECAN CRUST– 2 1/2 cups all-purpose flour, plus more for rolling– 3/4 cup finely ground toasted pecan– 1 cup (2 sticks) chilled salted butter, cut into piece– 1/3 cup ice water, plus more if needed– 1 whole egg, beaten– Coarse sugar, for sprinkling
Direction
1
Over high heat, cook cherries, sugar, lemon juice, and 2 tablespoons water in a medium saucepan.
2
After cooking, mash cherries with a fork or potato masher. Cook jam till 1/3 thickened and reduced, 8-10 minutes. Add blueberries, simmer 5 minutes.
3
Stir in bourbon after removing from heat. Fill after complete cooling. Make crust. Pulse flour, pecans, and butter in a food processor until pea-like.
4
Stir in the ice water with a wooden spoon, adding no more than 1 tablespoon at a time, until dough just comes together (a few dry areas are okay).
5
Cut dough in half. Create circular discs from each piece. You can cover the dough and refrigerate it for a week or continue the procedure without chilling.
6
Roll dough to 1/8-inch thickness. Cut dough into 6 1/2 × 4 1/2-inch rectangles. Half the rectangles can be cut into stars with a small star cookie cutter.
7
Put a tablespoon of jam on half the rectangle. Cover the filling with the remaining half of the dough and crimp the edges with a fork.
8
Repeat until all dough is utilised; jam may remain. Place pies on parchment-lined sheets. Cover the baking sheets and freeze for 20–30 minutes.
9
Heat the oven to 375°F. Use beaten egg and coarse sugar to coat the pies. Bake 15-20 minutes till golden. Serve warm or room temperature.