Cherry rye hand pies
Cherry rye hand pies
Rating: (1 rated)
Recipe Yield: Total time: About 2 hours, plus chilling time | Makes 12 hand pies.
Ingredients
2 pounds cherries, preferably Brooks, pitted Scant ½ cup (100 grams) sugar, more if desired 2 tablespoons cornstarch 2 tablespoons Madeira wine 3 tablespoons balsamic vinegar 1 vanilla bean, split and scraped Pinch salt
Preparation

Step 1 In a heavy pot, combine the cherries, sugar, cornstarch, wine, vinegar, vanilla bean and salt. Set aside to macerate for 20 minutes, then bring to a boil over medium heat, stirring occasionally (the mixture must boil for the cornstarch to thicken). Reduce the heat to a gentle simmer and cook, stirring frequently, until the cherries soften but before they begin to break down. Cool completely before assembling the hand pies. This makes about 3 cups filling, more than is needed for the pies; the remainder will keep, covered and refrigerated, about 1 week.

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