cherry filling

Cherry Rounds

Cherry rounds are cherry hand pies. They’re quick and easy to make and great on a picnic or as a snack. For an extra special treat add coconut cream.


4 cups cherries

1 tbsp lemon juice

1/4 cup of your favourite juice

2/3 cup sugar

1/4 cup cornstarch

1/4 cup water

1 1/2 cups flour

1 tsp salt

2 tbsp sugar

1/2 cup vegetable shortening

1/4 cup cold water


Add juices, cherries and sugar to a saucepan. Bring to a boil and simmer for 10 minutes or until the cherries have softened and the juice has slightly reduced.

Whisk cornstarch in water until the powder is well combined in the liquid. Slowly add to the cherry mixture while whisking. The mixture will thicken shortly. Once thickened remove from heat and let rest until you are ready to add to the pastry.

Mix together the flour, salt and sugar in a large bowl until well combined. Add shortening mixing just until it crumbles.

Slowly add water into the mixture stirring just until the dough makes a ball. Chill.

Cut dough into 4 or 5 pieces. On a silicone mat lined cookie sheet roll out each piece into a round.

Spoon cherries into the round leaving a well defined border. With your hands roll the border over so that the pastry sits on top of the cherries.

Bake for 25 minutes in a 400 degree oven or until the crust is gold.

Try Chocolate Raspberry Hand Pies for another extra special treat.

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