Cherry jam handpies

Cherry jam handpies

By
From
The Pie Project
Makes
12
Photographer
Kirsten Jenkins

My grandparents had a cherry orchard in Young, New South Wales, when I was little, so summers were always about huge boxes of fresh cherries that I would eat until I was almost ill. I love cherry jam for its sweet and tart flavour, which is the perfect balance in a pie, along with a beautiful buttery pastry. These pies remind me of the cherry Danishes I used to sneak after school if I had some spare pocket money – and my parents wondered why I didn’t want to eat my big bowl of brown rice for dinner! — Phoebe

Ingredients

Quantity Ingredient
2 x 435g frozen careme vanilla bean pastry, thawed, or other bought sweet shortcrust rolled to a thickness of 3 mm
500g jar pitted morello cherries in syrup, drained, juice reserved, (about 200ml)
110g caster sugar
2 tablespoons cornflour
160g cherry jam
1 egg, lightly beaten
icing sugar, to dust

Method

  1. Cut the pastry into 12 even squares. Place on two baking trays lined with baking paper and chill while you make the filling.
  2. Bring the cherry juice and caster sugar to a simmer in a saucepan over medium–high heat, stirring to dissolve the sugar. Simmer for 15 minutes or until reduced by half. Mix 3 tablespoons of the syrup with the cornflour in a small bowl until smooth, then return to the saucepan along with the cherries and cherry jam. Simmer for a further 8 minutes or until the liquid is thick and glossy. Remove from the heat and leave to cool completely.
  3. Preheat the oven to 180°C. Place 1 tablespoon of the cherry filling in the centre of each square and brush the edges with beaten egg. Fold over the pastry to make a rectangle and press the edges to seal with a fork. Cut a few small slits in the tops to allow the steam to escape, then brush with more beaten egg. Bake for 20 minutes or until golden and bubbling. Cool slightly, then dust with icing sugar to serve.
Tags:
the pie project
pie
pies
project
kirsten
jenkins
phoebe
wood
pastry
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