Makes 12-15 hand pies
Prep time 20 minutes
Chill time 30 minutes
Bake time 20 minutes
Total time about 1 hour 15 minutes

Buttery, flaky hand pies filled with tender apples and juicy cherries. Perfect for make-ahead baking, lunchboxes, or a cozy weekend treat.

Ingredients
Pastry

• 300 g All Purpose Red Fife Flour, plus extra for dusting
• 1 tbsp caster sugar
• 1/2 tsp sea salt
• 225 g unsalted butter, very cold and cut into cubes
• 120 g sour cream or plain Greek yogurt
  

Filling

• 2 apples, peeled, cored, and diced into 1 cm pieces
• 150 g cherries, fresh or frozen, pitted and halved
• 50 g caster sugar
• 1 tbsp All Purpose Red Fife Flour
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp lemon juice

Egg Wash

• 1 egg
• 1 tbsp water

To Finish

• Plain flour, for dusting
• Icing sugar, for dusting

Instructions
Make the Pastry

1. Add the flour, sugar, salt, and cold butter to a food processor. Pulse 8 to 10 times, until the mixture resembles coarse crumbs with some pea sized butter pieces still visible.
2. Add the sour cream and pulse just until the dough starts to come together. Do not overmix.
3. Turn the dough out onto a lightly floured surface, divide into two equal portions, and gently flatten each into a square.
4. Wrap tightly and refrigerate for at least 30 minutes.

 Prepare the Filling

1. In a medium saucepan, combine the apples, cherries, sugar, flour, cinnamon, nutmeg, and lemon juice.
2. Cook over medium heat, stirring frequently, until the fruit softens and the juices thicken, about 5 minutes.
3. Transfer the filling to a bowl and refrigerate until completely cool.

Assemble the Hand Pies

1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Whisk together the egg and water in a small bowl and set aside.
3. Roll out each piece of chilled pastry on a lightly floured surface into a square about 1/8’’ thick.
4. Cut each square into 9-12 squares, depending on how large you want your pies to be. Don’t overthink it.
5. Place half the pastry squares on the prepared baking sheet. Spoon filling onto each, leaving a 1 cm border.
6. Cut three small slits into the remaining pastry squares (tops) and place one on top of each filled base.
7. Press the edges together and crimp with a fork. Lightly brush the tops with egg wash.
8. Bake for 20 minutes at 400F, or until golden brown.
9. Transfer to a wire rack and cool slightly.
10. Take a pic and tag @better.basics.milling 