Cherry hand pies

Cherry Hand Pies

Cherry Hand Pies



I am not a fan of baking, but every now and then I get a craving and I drag myself into the kitchen and have a go at it. Baking involves a lot of science, and only after one has mastered the science, can one move onto the artistry of it. In cooking you can add a little here and there and the final result will not be drastically altered, with baking, well let’s just say, baking is much less forgiving, and that my friends is why I avoid it if I can. There is a reason why chefs on top chef avoid doing desserts–sooo many things can go wrong. This recipe took me several tries before I was happy with the final product. I tried this with puff pastry and I was less than impressed. I moved on to a gluten free, do-it-yourself pie crust, and was highly disappointed. It was my fault really, the dough was good, but I used way too much butter, and the dough spread and wouldn’t stop spreading.  Finally I gave in and bought ready made pie crusts, the kind you roll out–not the kind already in a pie tin–and I was very pleased with the result.  These little hand pies make a great addition to a picnic, they’re small, mess free, and you don’t have to worry about having a knife to cut the pie because these are single serving.

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Prep time:10 minutes

cook time: 30 minutes

Makes 6 pies


2 cups of fresh cherries, halved and  puts removed

1/2 cup of maple sugar (cand use maple syrup, cane sugar, or sweetener of your choice)

1 tablespoon of lemon juice

1  teaspoon of vanilla extract

1 tablespoon of arrowroot powder (can sub with xantham gum, cornstarch or flour)

1/8 teaspoon of sea salt

1/8 teaspoon of cinnamon

1 package of ready made pie crusts–the kind you can roll not the ones in a pie tin.

directions: add the cherries, lemon juice, sea salt and sugar to a sauce pan over medium heat.


Cook until cherries begin to release juices, about 5-7 minutes.


In a small bowl mix together arrowroot and 1 teaspoon of water, add it to the cherry mixture, stir and cook until mixture thickens.


Remove from heat and allow to cool to room temperature. Once mixture has cooled. Pre-heat oven to the recommended temperature on the box for the pie crust you are using. Roll out your pie crusts, then cuts out your desired pie shape. I used a tarlet tin to cut out tarlet pie shapes, two circles for each pie. Fill one of the shapes for each pie with 2-3 tablespoons of the cherry filling, top it with the other pie shape, seal it by pressing the borders with a fork. Use a knife to cut a few slits on the top of the pies for ventilation. Place the pies on a silicone/parchment lined baking sheet and bake until golden brown– about 20-30 minutes.



Red, White, & Blueberry Crumble Tart

I love July fourth! It means getting together with family and friends to celebrate America’s independence with great food, drinks and at the end of the day beautiful fireworks.  This year is especially exciting for me because, it’s the first year that my daughter is old enough to watch and enjoy the fireworks. There is something so special about being able to view things like this through a child’s eyes. I thought I would revamp my Strawberry crumble tart with this healthier gluten free version, and add a little blue to make it more festive. Feel free to use any berry that you like for this, raspberries and blackberries would be an awesome alternative.  

Here’s what you need:
1/2 cup of almond meal 
1/2 cup of oats
4 tablespoons, or half a stick of cold butter, cut and cubed, 
a dash of cinnamon
1/2 cup of maple sugar, ( can also use coconut sugar, or brown sugar)
1pint of fresh strawberries (sliced)
1 pint of fresh blueberries 

Whipped cream: 
2 cups of heavy whipping cream
1/2 teaspoon of vanilla extract
5 tablespoons of maple syrup or agave

 Place the almond meal, oats, butter, sugar, and cinnamon into a food processor an pulse until it looks like this:
Place one tablespoon of the mixture into muffin tins:
Bake on 400 until golden brown about 10-15 minutes
Remove from oven and allow to cool. 
In a stand mixer add 2 cups of heavy whipping cream and 5 tablespoons of maple syrup, and 1/2 teaspoon of vanilla extract:
Whip until peaks form.  Layer the strawberries, blueberries and whip cream on top of the crumble and enjoy!

Happy Independence Day my fellow Americans!  What is your favorite food to eat on July 4th?

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