- Joined
- Nov 26, 2016
- Location
- central NC
Ingredients for Cheerwine cherry filling:
1 cup tart cherries, fresh or frozen
¼ cup Cheerwine soft drink
3 tablespoons sugar, plus more for sprinkling
1 tablespoon cornstarch
Ingredients for pie dough (if you want to make your own):
2 cups all-purpose flour
2 tablespoons powdered sugar
1 teaspoon baking powder
½ teaspoon salt
½ cup butter
3 ounces cream cheese
½ cup milk
½ teaspoon almond extract
1 egg whisked with 1 teaspoon water for egg wash
Ingredients for Cheerwine glaze:
½ cup powdered sugar
2 teaspoons Cheerwine
Directions for Cheerwine cherry filling:
Place cherries and Cheerwine in a medium saucepan over medium-high heat. After cherries lose considerable juice at about 10-15 minutes, remove from heat.
In a small bowl, mix sugar and cornstarch. Pour mixture into hot cherries and mix well.
Return mixture to stove and cook over low heat until thickened, stirring frequently, about 5 minutes.
Remove from heat and let cool. Cover and place in fridge until chilled.
Directions for pie dough:
Preheat oven to 425° and line two baking sheets with parchment paper.
In the bowl of a food processor, mix flour, powdered sugar, baking powder, and salt.
Add cream cheese and butter into flour mixture and pulse about 6 times to cut the fat into the flour.
Add milk and almond extract and blend until a loose dough begins to form.
Turn dough out onto a floured surface. Lightly flour top of dough and roll it out to a 12 x 15-inch square. Cut it into about 16 circles with a 3 ½-inch cookie cutter.
Spread 2-3 tablespoons of chilled cherry pie filling into the middle of 8 of the circles, leaving at least a ½-inch margin around the edges.
Place 8 other circles on top of the filled ones, using a fork to crimp the edges closed. Poke vents in each individual pie. Don’t worry if they look messy and the cherry filling oozes out a bit. They’ll be fine!
Directions for baking and glazing:
Brush hand pies with egg wash mixture and sprinkle with extra sugar.
Bake in the 425° oven for 15-17 minutes, until the pie tops are golden brown.
Cool the pies for approximately 30 minutes and whisk together powdered sugar and Cheerwine in a small measuring cup with a pour spout.
Drizzle over the pies.
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