Cherry Hand Pies

These delicious, Cherry Hand Pies are the perfect sweet treat or dessert! With just the right amount of fruit filling and covered in icing made with Hibiscus Pomegranate Cherry Almond Milk.

Servings: 8 

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Ingredients

Hibiscus Pomegranate Cherry Almond Milk
  • 1 tbsp hibiscus powder
  • 2 tsp pomegranate powder
  • ¼ cup freeze dried cherries
  • 2 tsp vanilla extract
  • 3 tbsp monk fruit sweetener (more or less depending on sweetness preference)
  • ¾ cup almonds
Hand Pies
  • 2 lbs pre-made pie dough (or made from scratch!)
  • ⅓ cup cherry preserves (or a mix, like raspberry with strawberry)
  • 1 egg + 1 tbsp water (to keep vegan use a mixture of 2 tbsp of almond milk whisked with 1 tsp of agave)
Icing
  • ½ cup erythritol (or powdered sugar)
  • 6 tbsp Hibiscus Pomegranate Cherry Almond Milk
  • sprinkles (optional)

Directions

Hibiscus Pomegranate Cherry Almond Milk
  1. Place almonds, monk fruit sweetener, vanilla extract, freeze dried cherries, pomegranate powder, and hibiscus powder in the filter basket. Attach the filter basket to the top of the Almond Cow and twist in the direction of the close arrow to secure.
  2. Fill the Almond Cow base to the MIN line (5 cups) with water, attach the top.
  3. Plug in the Almond Cow and press the cow start button. It will run through 3 automatic stages. When the green light stops flashing, your Hibiscus Pomegranate Cherry Almond Milk is ready! 
  4. Save the milk for the frosting and to pair with the hand pies. Transfer the leftover pulp to a separate container for later.
Cherry Hand Pies
  1. Thaw dough according to instructions.
  2. When ready, preheat oven to 400°F, then roll out, then use a 4.75” heart-shaped cookie cutter. (I was able to cut out 16 pieces to make 8 hand pies)
  3. Next, transfer 8 pieces to a lined baking sheet and scoop 2 tsp of preserves into the center of the 8 hearts.
  4. Afterwards, whisk the egg along with the water. Use a pastry brush to line the edges of the 8 pieces, then gently sandwich with the other heart pieces. Seal the edges using a fork, and brush the egg mixture on top of each pie.
  5. Pierce the center of the pastries to allow steam to release then transfer to the oven. Bake for 15 minutes or until golden.
  6. Remove from oven and allow to cool completely before adding frosting.
  7. For the icing, mix the sweetener and Hibiscus Pomegranate Cherry Almond Milk together until smooth and consistent.
  8. Carefully spoon the icing onto each other the pies then garnish with sprinkles.
  9. Allow to solidify then enjoy!

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