The butter with the flour in the plastic bag looked genius! I have never tried making a pie from scratch because it looks so messy and hard. Your technique looks easier than other ways I've seen. Wonderful!
Years ago I learned of a technique from Chef Michael Smith who grates frozen butter sticks on the large holes of a box grater. The pieces are brittle, easily breaking into even smaller bits, which then distribute much better throughout the flour.
A pie, especially a fruit pie, regardless of the size or shape, is the great food in the world. Hand-held pie?!?!!??! OMGOSH best thing ever. I will definitely give these a try. TY
Use this same type of dough (w/o the sugar) and fill with cooked, chilled chicken (or turkey) pot pie filling (I cut my dough into larger circles so they're shaped like empanadas). SO good and they freeze really well after they've been baked.
Lan is one of my faves and I made her cherry hand pie recipe today. I received rave reviews! All I can say is that this recipe is outstanding and a keeper. Great job, as always ATK.
I’ve nor seen Lan before. She’s a wonderful teacher! Calm, pleasant and really explains how and why so well! Thanks for have such great talent on ATK! Glad the employees have unionized, btw!
Recipe and instructions as stated, plus a couple just general notes to make the written instructions clear, hopefully: Frozen sweet cherries, thawed 10 oz Sugar 1/3 cup Pinch salt Mash about 1/3, cook for 5 min to let cherries heat through. 4tsp corn starch, 2 tbsp lemon juice, make slurry Add to cherries, simmer 30 sec to thicken. Set in fridge to cool at least 1.5 hours or 2 days max. 1 gallon ziplock 2.5 cups flour (12.5 oz, weighed is better) 2 tbsp granulated sugar 1 tsp table salt Shake to mix 2.5 sticks butter cut the long way, cold from fridge Put in bag, shake to coat Flatten butter in bag to 1/8 inch, shaking to coat in flour as needed. Roll to flatten in to sheets of butter Dump in to bowl and if you weighed the flour, add all of 3/4 cup ice water, then mix in bowl until no pockets of water Generously flour board, press in to rough square, roughly roll into rectangle Trifold, like a letter, turn 90 degrees Roll out again Trifold again Cut in half, wrap both halves, then chill in fridge for at least 1 hour. Make egg wash with 1 egg and pinch of salt, beaten. Flour work surface and roll out 9x17 in rectangle. Should be thin. Rotate so the long way goes across the board Paint egg wash in a thin stripe down the middle of the rolled dough the long way(hotdog style). Put more egg wash along sides and bottom and then paint a strip down the middle of the bottom half, then middle of each rectangle, so that you have four roughly square areas outlined in egg wash all in a row. Jazz up chilled filling with spices, extracts, or zest, according to taste and preference (optional). In the middle of each square, place 2 tbsp filling, slightly spread out. Cut in a line from the top to the bottom to free the pastry squares from each other, so you can fold them over one at a time. Be sure that all the pastry squares are still outlined with egg wash and you reapply any that got given to one square more than the other when you cut (the egg wash will act as a glue to hold the edges together, so it is important). Fold the top half of the dough over the bottom half, pressing the folded edge, open edges, and along the sides of the mounds of filling, trying to get out air. Cut X in to the top of each mound to allow steam and air to escape. Use a knife or pizza roller to clean up the edges (including cutting off the folded edge). Crimp edges (optional). Freeze at this point, if don’t want to make 8 at once. Chill in fridge for 15 minutes if baking right away. Paint either egg wash, and sprinkle with Demerara sugar. Bake 400 F for 20-25 min, rotating half way through.
Wonderful recipe and instructional video! Lan is one of the very best! I can visualize my eight year old granddaughter’s delight when I present these treats.
If anyone other than Lan Lam showed us that method of making rough puff, I'd close the video immediately thinking it's clickbait. But here? Genius! I'm astounded by how that worked
Found out the other day when I was going to make some almond extract that almond extract is made from cherry pitts or apricot or other stone fruit. Explains the cherry-like flavor and why I like it so much.
Thank you for this lovely filling. I will have to work out how to make it with fresh cherries because we are in full season now. But for the dough I will surely use another recipe.
I find Arrowroot powder to be a better thickener than cornstarch for fruit pies. I wonder if that substitution would work here. (Yum peaches and cardamom)
I prefer tart cherries or alternatively add lemon juice to the sweet ones so the filling is not cloyingly sweet. And in addition to mashing some of the fruit I add about a half cup of dried cherries (sometimes soaked in a combination of kir, sometimes a bit of water and a few drops of almond extract) which gives the fruit a thicker texture without adding cornstarch.
Thank you for reminding me of Hostess pies, though the coveted one in my household was the lemon filling. Is there an ATC version of that lemon filling? That would besuperb!
I tried grinding pearl tapioca already in my pantry into powder using a spice mill, but it turned out only so-so. A grain mill or Vitamix would have yielded finer results.
@@msr1116 I’ve never tried grinding it, my local grocery store sells granular tapioca, but I would think that properly ground pearls would work about the same. Sorry you didn’t have success the first time.
I'm on Keto, so I'm adapting this amazing recipe... I'm using xantham gum for a thickener, Victoria's Keto 2.0 flour, which has bamboo fiber & can substitute for regular flour 1:1, & sugar-free sweetener... with those modifications I'll be set to have berry handpies!
Thank you for the clip but....... The original Hostess pies were made with lard and were deep fried. I would appreciate if you would do another video on how to fry fruit pies. Thank You!🙏😋
The recipe is great, and obviously tasty and attractive. A tablespoon or so of brandy into the filling wouldn't hurt anything. You could add a little allspice or cloves (there are other spice options), too. Using a plastic bag, NO WAY! That is completely unnecessary and merely creates trash to throw away. Even using a food processor to make pie crust is better than that, but you have to clean it. Do it in the bowl, since you are going to have to wash the bowl anyway. You do have a pastry cutter, don't you? I don't understand these "shortcuts" or "hacks" or whatever you want to call them. Edit: Instead of a mere ruler, I use a carpenter's combination square to make sure I've got right angles.
Agree.....too much one use plastic in use. The oceans and dumps are filled with non recyclable and unrecycled plastics already. I use plastic bags of any kind very sparingly.
I love ATK and have been a fan for many years, but I cannot understand why their cup/ounces never seem to be correct. I hope they work on this and fix that issue in coming seasons. 12.5 ounces(354.3g) is not 2 1/2 cups. Standard American All Purpose Flour, including the King Arthur brand they use, are 4.2 ounces (120g) per cup. It says so right on the Nutrition Facts. 2 1/2 cups would be 10.5 ounces (300g). The 12 1/2 ounces stated for this recipe would be equivalent to just under 3 cups of flour. Unfortunately, I’ve seen this discrepancy in many of their recipes.
9:40 It's a good thing you waited until now to release this. Until April it would have been illegal to freeze these (See "21 cfr 152.126". I'm joking, but that regulation about frozen cherry pies is even more ridiculous).
Frozen sweet cherries don't have sugar added - they're called "sweet" to differentiate them from another variety, tart cherries (which are awesome but hard to find, at least where I live)
I love Lan. Her recipes are so well thought out and shes very considerate about the details in a very approachable way.
💯 ❤
I noticed Lan doesn't wear a ring. Wonder if she's available. Lol she's a sweetheart
@@daveratowski1473 lol
Ah geez, this is one of those recipes that if I learn to make it from memory, my health will be destroyed.
U seen the light baby , 🏞 us too ! veggies are nice and delicious & low fat , 💝🚴♀️🥦🍉🍅
Lol
😂
Love you ladies.... can't wait to make this happen 💕
Okay Morty!
Lan Lam. Classy, graceful, intelligent, talented, and beautiful. Thank you.
A reusable bag would work.
I love because you can use any filling peach, apple, pineapple. So versatile
Always a joy to see the charming Lan Lam. 💕
Except for the dopey banter with the sidekick.🤪
The butter with the flour in the plastic bag looked genius! I have never tried making a pie from scratch because it looks so messy and hard. Your technique looks easier than other ways I've seen. Wonderful!
Years ago I learned of a technique from Chef Michael Smith who grates frozen butter sticks on the large holes of a box grater. The pieces are brittle, easily breaking into even smaller bits, which then distribute much better throughout the flour.
A pie, especially a fruit pie, regardless of the size or shape, is the great food in the world. Hand-held pie?!?!!??! OMGOSH best thing ever. I will definitely give these a try. TY
Use this same type of dough (w/o the sugar) and fill with cooked, chilled chicken (or turkey) pot pie filling (I cut my dough into larger circles so they're shaped like empanadas). SO good and they freeze really well after they've been baked.
Lan is one of my faves and I made her cherry hand pie recipe today. I received rave reviews! All I can say is that this recipe is outstanding and a keeper. Great job, as always ATK.
I’ve nor seen Lan before. She’s a wonderful teacher! Calm, pleasant and really explains how and why so well! Thanks for have such great talent on ATK! Glad the employees have unionized, btw!
Recipe and instructions as stated, plus a couple just general notes to make the written instructions clear, hopefully:
Frozen sweet cherries, thawed 10 oz
Sugar 1/3 cup
Pinch salt
Mash about 1/3, cook for 5 min to let cherries heat through.
4tsp corn starch, 2 tbsp lemon juice, make slurry
Add to cherries, simmer 30 sec to thicken.
Set in fridge to cool at least 1.5 hours or 2 days max.
1 gallon ziplock
2.5 cups flour (12.5 oz, weighed is better)
2 tbsp granulated sugar
1 tsp table salt
Shake to mix
2.5 sticks butter cut the long way, cold from fridge
Put in bag, shake to coat
Flatten butter in bag to 1/8 inch, shaking to coat in flour as needed.
Roll to flatten in to sheets of butter
Dump in to bowl and if you weighed the flour, add all of 3/4 cup ice water, then mix in bowl until no pockets of water
Generously flour board, press in to rough square, roughly roll into rectangle
Trifold, like a letter, turn 90 degrees
Roll out again
Trifold again
Cut in half, wrap both halves, then chill in fridge for at least 1 hour.
Make egg wash with 1 egg and pinch of salt, beaten.
Flour work surface and roll out 9x17 in rectangle. Should be thin.
Rotate so the long way goes across the board
Paint egg wash in a thin stripe down the middle of the rolled dough the long way(hotdog style).
Put more egg wash along sides and bottom and then paint a strip down the middle of the bottom half, then middle of each rectangle, so that you have four roughly square areas outlined in egg wash all in a row.
Jazz up chilled filling with spices, extracts, or zest, according to taste and preference (optional).
In the middle of each square, place 2 tbsp filling, slightly spread out.
Cut in a line from the top to the bottom to free the pastry squares from each other, so you can fold them over one at a time. Be sure that all the pastry squares are still outlined with egg wash and you reapply any that got given to one square more than the other when you cut (the egg wash will act as a glue to hold the edges together, so it is important).
Fold the top half of the dough over the bottom half, pressing the folded edge, open edges, and along the sides of the mounds of filling, trying to get out air.
Cut X in to the top of each mound to allow steam and air to escape.
Use a knife or pizza roller to clean up the edges (including cutting off the folded edge).
Crimp edges (optional).
Freeze at this point, if don’t want to make 8 at once.
Chill in fridge for 15 minutes if baking right away.
Paint either egg wash, and sprinkle with Demerara sugar.
Bake 400 F for 20-25 min, rotating half way through.
I didn’t have a gallon plastic bag, so I used a different rough puff recipe, but these turned out so well!
Thank you for taking the time. I kept replaying the video
Thanks for posting this...😊❤
So if freezing do you bake from frozen or defrost?
Good heavens. Her natural movements are swanlike. Lovely.
Will try this dough recipe for my baked empanadas!!
I made these yesterday and they were delicious. I took the extra dough that you trim and made an extra hand pie. Making blueberry today.
❤HAPPY
MOTHER'S
DAY❤
Wishing you fine ladies a wonderful day!
Not a fan of pie dough BUT I AM making these tomorrow ❤❤❤❤❤thank you
I’ve made these twice and my Dad can’t eat enough! Thank you AT!😊
Wonderful recipe and instructional video! Lan is one of the very best! I can visualize my eight year old granddaughter’s delight when I present these treats.
the filling look so simple and thickens well for the hand pie. I want to make rhubarb custard hand pie now!
If anyone other than Lan Lam showed us that method of making rough puff, I'd close the video immediately thinking it's clickbait. But here? Genius! I'm astounded by how that worked
I really enjoy the relationship between these two. Was laughing it up and really inspired to cook this treets.
Definitely don’t sleep on the pineapple variant. If you’ve never had a Guyanese pine tart, they’re delicious.
I love the freezing them idea. I can’t wait to try this with blackberries.
Found out the other day when I was going to make some almond extract that almond extract is made from cherry pitts or apricot or other stone fruit. Explains the cherry-like flavor and why I like it so much.
Pie is ALWAYS about the flaky crust😋🥰 🥧 I can bake the dough without any filling, into pastry squares, and be happy🩷
Thank you for this lovely filling. I will have to work out how to make it with fresh cherries because we are in full season now. But for the dough I will surely use another recipe.
This is a recipe I will certainly use:) Thanks, Lan and Julia -
Tupperware had a similar pie crust recipe back in the 80s. We still use the shake the bowl (with lid) pie crust recipe here!
2 true Americans sharing baking blessings❤❤❤❤❤
Made these today and they are absolute perfection!
I find Arrowroot powder to be a better thickener than cornstarch for fruit pies. I wonder if that substitution would work here. (Yum peaches and cardamom)
Another good option is tapioca. Not large pearls for pudding, but the granular. I use that for most fruit pies.
I see a video with Lan, I'm watching. She's the best.
This inspired me to pick up some fruit pies at the store today.
Really?
@@myVillage2323 yeah. In fact I bought different ones from different companies. I'm gonna compare.
Ken...
Let me know how much weight you have gained. 😂
Oh man, those look awesome! It’s Mother’s Day, send me some, please!
I made this and the results were perfect. I wish I could post the results!!
Those look incredible.
Omg!! My one and only heart melt making my favorite cherry hand pie!! ❤
I prefer tart cherries or alternatively add lemon juice to the sweet ones so the filling is not cloyingly sweet. And in addition to mashing some of the fruit I add about a half cup of dried cherries (sometimes soaked in a combination of kir, sometimes a bit of water and a few drops of almond extract) which gives the fruit a thicker texture without adding cornstarch.
I would love to use this dough to make faux Pillsbury Crescent rolls (except they would taste good!)
Crescents are more of a laminated Dough…these might be a bit much 🤔
I love that it starts out in a bag, genius!!
Thank you for reminding me of Hostess pies, though the coveted one in my household was the lemon filling. Is there an ATC version of that lemon filling? That would besuperb!
Do you have a recipe for blueberry filling? I have a lot of frozen blueberries that I need to do something with, and this sounds delicious.
You could use the same basic recipe. It's the ratio of fruit to juice and thickener that's key.
I will suggest using tapioca instead of corn starch to thicken. It’s what I use in all my fruit pies. Not large pearl, but rather the granular.
I tried grinding pearl tapioca already in my pantry into powder using a spice mill, but it turned out only so-so. A grain mill or Vitamix would have yielded finer results.
@@msr1116 I’ve never tried grinding it, my local grocery store sells granular tapioca, but I would think that properly ground pearls would work about the same. Sorry you didn’t have success the first time.
I'm on Keto, so I'm adapting this amazing recipe... I'm using xantham gum for a thickener, Victoria's Keto 2.0 flour, which has bamboo fiber & can substitute for regular flour 1:1, & sugar-free sweetener... with those modifications I'll be set to have berry handpies!
I used to make half round pies and fry them, these look easier and healthier to make.
We used to make these back in the 1970s!
Gonna try this method asap with rhubarb/strawberry filling I just made!
Ooh I love cherries!
I would also add some almond extract to the cherries.
Thanks, I'll try to use fresh tart cherries. or a blend.
Much better.... Their tartness balances out the pastry's richness.
Yes -- tart cherries are my choice for pies.
This looks great 👍🏻
Thank you so much 😊❤
Thank you for this! How well would this recipe work for fried pies?
mango and pineapple would be great
Apple or peach would be delightful.
Blueberry as well
Surprisingly easy!
prolific levity, good job, ATK
Thank you for the clip but.......
The original Hostess pies were made with lard and were deep fried. I would appreciate if you would do another video on how to fry fruit pies. Thank You!🙏😋
Whoever did the makeup did a good job with it today
Curious if you have experimented with other starches for thickening these. I’m thinking potato, mung bean or even agar might be excellent.
Wow... I forgot about the waxed paper packaging! They come in boxes now. These are probably loads better.
I can't wait to make these.
I wonder how this translates to a traditional southern fried pie.
Looks yummy 😋
Sooo, the mystery of puff pastry taking hours is debunked ! How easy it looks & the division of the pastry using egg wash is genius!
Yummy
Looks so good 😊
This is great!!!!!! 👍🏻
Looks yummy
That looks yummy!!!
best tool for pie dough is a food processor
Had triangular fried pies as a child now go to Arby restaurant too get a fried pie! We had ours fried in. a skillet.
The recipe is great, and obviously tasty and attractive. A tablespoon or so of brandy into the filling wouldn't hurt anything. You could add a little allspice or cloves (there are other spice options), too. Using a plastic bag, NO WAY! That is completely unnecessary and merely creates trash to throw away. Even using a food processor to make pie crust is better than that, but you have to clean it. Do it in the bowl, since you are going to have to wash the bowl anyway. You do have a pastry cutter, don't you? I don't understand these "shortcuts" or "hacks" or whatever you want to call them. Edit: Instead of a mere ruler, I use a carpenter's combination square to make sure I've got right angles.
Agree.....too much one use plastic in use. The oceans and dumps are filled with non recyclable and unrecycled plastics already. I use plastic bags of any kind very sparingly.
Lan spoils us again!!!
Can we make meat pies with this dough?
Lan is great!
I love ATK and have been a fan for many years, but I cannot understand why their cup/ounces never seem to be correct.
I hope they work on this and fix that issue in coming seasons.
12.5 ounces(354.3g) is not 2 1/2 cups.
Standard American All Purpose Flour, including the King Arthur brand they use, are 4.2 ounces (120g) per cup. It says so right on the Nutrition Facts.
2 1/2 cups would be 10.5 ounces (300g).
The 12 1/2 ounces stated for this recipe would be equivalent to just under 3 cups of flour.
Unfortunately, I’ve seen this discrepancy in many of their recipes.
🤔
Yum ! ❤
Strawberry next please! Lol
Yummy 😋
Love ALL the ladies but Lan and Elle are the 💣
Lan is a pro
9:40 It's a good thing you waited until now to release this. Until April it would have been illegal to freeze these (See "21 cfr 152.126". I'm joking, but that regulation about frozen cherry pies is even more ridiculous).
Simply Luv LL! Lets eat pie!
Always so graceful. Love her hair up. Pulled back.
And that collar on the chef shirt. Strikingly elegant. 🔥
I would really like to make the old school McDonald's apple pie crust. 🤔
Hi chef can I use ready made puff pastry in this recipe. I love to make HANSA from London
I was about to post this same suggestion above, and see no reason why puff pastry wouldn't work just fine.
@@msr1116then you will have a turnover
Mmmm, cherry ravioli 🤤
You have to make your own pies. Hostess went down hill. Thank you for your hard work.
yummmm
LAN I LOVE YOU
damn these look good
Looks great - I would skip the (single use) plastic bag
Now do the Teenage Mutant Ninja Turtle green pudding pies!
give us GRAMS please
Seems like a lot of butter was left behind in the bag.
Looksreallyeasy
Hi what is the sauce pan ? Full aluminum or inox inside ?
are the frozen cherries already sweet?
Frozen sweet cherries don't have sugar added - they're called "sweet" to differentiate them from another variety, tart cherries (which are awesome but hard to find, at least where I live)
Baking these is actually the better way to go. My mom fried this sort of pie, in butter, and they must have been hilariously bad for you.
Who doesn't like their hand on a cherry pie?
Those look great. Seems like a ton of work though, especially when I eat all 8 of those pies in like 10 min.
Hey ladies and gentlemen long behold we have Pop-Tarts