½pound2 sticks unsalted butter, cold and cut into chunks
2cupsor about 10 ounces cherriespitted and halved
¼cupdecorative or large crystal sugar
In a food processor fitted with a steel blade, pulse flour, butter, salt and sugar 10-12 times or until butter is consistency of small peas. Add water and pulse 5-7 more times or until dough starts to come together. Turn out onto a floured surface and shape into 2 round discs. Cover in plastic wrap and refrigerate for 1 hour.
In a medium saucepan, bring water, cornstarch sugar and cherries to a boil. Reduce to simmer and cook for about 5 minutes. Remove from heat and let cool.
With a handheld mixer, mix cream cheese, powdered sugar and almond extract until smooth.
Preheat oven to 450°F. Roll out dough to ¼-inch thick and using a 5-inch biscuit cutter, cut round discs for pies. Layer each round with a slather of cream cheese mixture and mound with about ¼ cup cherry mixture. Lightly brush edges of circles with egg, fold in half and crimp edges.
Place pies on a baking sheet lined with parchment paper. Brush with egg wash and sprinkles of decorative sugar. Bake for 15 minutes or until crust is golden. Serve immediately or eat at room temperature.
(c) 2019 - FoodieCrush.com - Cherry Cheese Hand Pies