Seven dollars per pound at the Farmer’s Market this weekend. Or $9.99 at Whole Foods. I trundled over to Grace’s mom’s house this weekend with Grace and James and our buckets and picked all that I could eat and more than could fit in my bucket, for free. Grace’s mom’s neighbour apparently keeps bees now, so her trees, which Grace says have rarely seen so much pollination, are now brimming with bright little red cherries. A complex bird-alarm system has been rigged, and so the cherries grow freely, almost completely untouched by competing natural forces. All this about 28 blocks from home!
And so we picked and picked and picked, and I spent the whole time thinking about cherry pie. Of course, however, it’s just Nick and I at home, so to make cherry pie would mean a bit of a fight once I realized that I had pitted and kneaded and done all the work all so he’d eat one piece and be all, “yeah, I don’t really like pie,” and then I’d have to pit him, which would surely be messy because he wouldn’t hold still. So I thought, “portable pies!” Or, cherry turnovers. I love them. They’re convenient like toaster pastries, but they actually taste good. And if Nick doesn’t like them, then I get to eat them all myself. Genius? I know.
I have more cherries than I can turn into turnovers, but that’s okay. This is a recipe that will use up the lighter, tarter ones so I can reserve the purpler ones for snacking and sundaes.
Cheery Cherry Turnovers
(makes 8 to 10)
- 2 cups flour
- 1/2 tsp. salt
- 2 tbsp. brown sugar
- 1 cup unsalted butter
- 2/3 cup sour cream
- 1 tbsp. ice water, if needed
Combine flour, salt, and sugar in a bowl; mix well.
Using a box grater, grate very cold butter into flour mixture. Stir in sour cream until a soft dough is formed. Pat into a round, about 1 1/2 inches thick, and wrap in plastic. Chill for one hour.
- 2 1/2 cups fresh cherries, pitted and halved
- 2 tbsp. sugar
- zest and juice of one lemon
- 1/4 tsp. salt
- 1 tbsp. cornstarch
Mix together the sugar, lemon, salt, and cornstarch. Pour over a bowl of pitted and halved cherries, and toss to coat.
Preheat oven to 425°F.
Roll out your dough to pie-crust thickness, about 1/8 to 1/16 inch thick. Using a bowl or other medium-sized circular cutting thing, cut eight to ten rounds. Fill with a couple of tablespoons of the filling on one side of the round, and then fold the dough over top, pressing the edges to seal. You could use a fork – that’d work. Stab the tops of each turnover with a fork or a knife.
Brush tops with a small amount of milk, and sprinkle with sugar (optional).
Bake for 10 to 15 minutes, or until golden brown.
Serve warm with ice cream.
I am going to Winnipeg next week for a wedding, so it looks like Grace, James, and I will not be picking anything to report back on for at least a couple of weeks. Maybe raspberries will be next then? As I have pounds and pounds of cherries, you can expect at least one more recipe for cherries in the next few days. Hooray!