November 2, 2020

Ground Cherry and Pear Hand Pie

ground cherries bosc pear dufour puff pastry

Filling:
1 1/2 c ground cherries, husks removed
4 bosc pears, peeled and sliced
2 T clover honey
1/2 tsp cardamom
1/2 lemon, juiced
pinch of sea salt

1 egg white
1 box Dufour Puff Pastry, defrosted
maple sugar or conventional sugar

In a medium saucepan bring all the filling ingredients to a simmer and reduce to a sticky sauce. Stir frequently, smashing the ground cherries a bit with the back of your wooden spoon. About 20 minutes.

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

Roll out the pastry and slice into 10-12 squares. Whisk your egg white in a small dish. Place 5 of the squares down on the parchment and coat the edges with egg wash. Spoon filling into the center equally dividing it up. Then top with the remaining 5 pastry pieces. Score the edges to seal with a fork. Brush tops and edges with egg wash and sprinkle with your choice of maple sugar or conventional sugar.

Bake for 20-30 minutes until they are golden brown. If it’s possible…WAIT until they cool. I could not wait and not only did I burn my mouth but the filling was slopping out. The next one I ate was cool and it was perfect.

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