Cherry Lemonade Pocket Pies
I got a hankering for something tart and fruity and pocket-sized. So I made a bunch of things. First, some All Buttah Pie Dough. Second some lemon curd. Third, some cherry curd which did not come together well, so I threw it away. Fourth, a cherry compote which looks amazing. Finally I put all that together in a heart-shaped hand pie and put a lemon glaze on top. Recipes and photos below.
Once again, acknowledging this is someone else's All Buttah Pie Dough recipe that I am making in my food processor and that I've now made about 25 times and it is never hard and so far always turns out flaky and delicious.
- 1/2 Cup (1 stick) butter
- 1 1/4 C all purpose flour
- Pinch salt
- Ice water
In a food processor, whisk together the flour and salt to combine. Add the butter, pulsing until it is the size of walnut halves (for a flaky crust) or peas (for a mealy crust). Add the water a few tablespoons at a time and mix just until the dough comes together. Wrap the dough in plastic and chill well (30-45 minutes).
I searched for a while until I found a lemon curd recipe I felt like I could not fuck up. It was touch and go for a while, but it turned out lovely.
- 6 large egg yolks
- 1 cup sugar
- Grated peel of one lemon
- 1 cup fresh lemon juice (4-5 lemons)
- 1/2 cup unsalted butter, cut into 8 pieces
Place egg yolks in a small sieve set over a saucepan. Stir the yolk membranes to break, then add the lemon juice as you stir the entire mixture through the sieve. Add the sugar, lemon peel, and lemon juice and whisk just until combined.
Cook over medium heat stirring constantly with a wooden spoon, making sure to stir down the sides of the pan. Cook until the mixture coats the back of the wooden spoon about 10 minutes give or take. Remove from heat and add butter one piece at a time, stirring after each addition to assure a smooth texture. Chill at least 2 hours (best to make the night before).
I tried making a cherry curd but it turned out like cherry turd. So I ditched it, pitted another 4 1/2 cups of cherries and made a compote using this simple recipe. It did not thicken as much as I thought, but it worked and tastes great. One MAJOR LEARNING I got from doing things the hard way: just use frozen cherries that have already been pitted.
- 4 1/2 cups pitted fresh (or frozen, thawed) Bing cherries (about 20 ounces)
- 1 cup brandy or orange juice
- 1/2 cup sugar
Bring all ingredients to a boil in a large heavy saucepan; reduce heat to medium-low. Simmer until cherries are softened and start to release juices, about 10 minutes. Using a slotted spoon, transfer cherries to a medium heatproof bowl.
Simmer juices until thick enough to coat the back of a spoon, 15–20 minutes. Pour reduced syrup over cherries. Chill at least 2 hours (best to make the night before).
- pie crust
- lemon curd
- cherry compote
- 1/2 cup confectioners sugar
- 2 Tbsp lemon juice
Roll dough out on a floured surface and cut into circles (or a simple shape, using a cookie cutter. As you can see, I used hearts). Gather scraps and re-roll out until you use all the dough (should provide about 10-12 pieces).
Place a tablespoon of cold lemon curd in the center of one circle of dough and place a cherry (from your cherry compote) in the center of the curd. Dip a finger in water and trace the edge of the dough, then place another circle of dough on top and press the edges together. Crimp all the way around the edge with a fork to seal. Place on a parchment-lined baking sheet and freeze for at least 10 minutes before baking.
Bake at 400 for 10-15 minutes. Let cool before serving. Mix confectioner's sugar and lemon juice to make a glaze and drizzle it on top of pies before serving.