Unveiling the delightful Cherry Pie Pastry Envelope, a recipe designed for ultimate convenience and bursting with classic cherry pie flavor. This ingenious creation simplifies the beloved dessert into an easy-to-handle, portable package, perfect for any occasion.
Key Ingredients for Cherry Pie Pastry Envelope
- 1 box (14.1 ounces) refrigerated pie crusts (2 crusts)
- 1 can (21 ounces) cherry pie filling
- 1 large egg, beaten
- 1 tablespoon granulated sugar
How to Make Cherry Pie Pastry Envelope
Whip up this incredibly easy Cherry Pie Pastry Envelope in under 30 minutes, making it the perfect last-minute dessert solution. The combination of flaky crust and sweet, tart cherry filling is utterly satisfying, offering all the joy of traditional pie without the fuss of crimping and lattice work. Prepare to impress with minimal effort!
Step-by-Step Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Unroll the Crusts: Carefully unroll one of the refrigerated pie crusts onto a lightly floured surface. If your crusts are larger than a standard 9-inch pie, you may want to trim them slightly to create more manageable envelopes. Repeat with the second pie crust.
- Fill the Envelopes: Spoon half of the can of cherry pie filling onto the center of one pie crust, leaving about a 1-inch border around the edges. Spread the filling evenly without overcrowding.
- Form the Envelope: Gently bring the edges of the pie crust up and over the filling, like you’re folding an envelope. Pinch the edges together firmly to seal, ensuring no filling can escape during baking. For extra security, you can press the edges with the tines of a fork.
- Repeat for Second Envelope: Repeat steps 3 and 4 with the remaining pie crust and cherry pie filling. You will have two distinct pastry envelopes.
- Egg Wash and Sugar: In a small bowl, whisk the egg with 1 tablespoon of water to create an egg wash. Brush the tops and sides of each pastry envelope with the egg wash. This will give them a beautiful golden-brown sheen.
- Add a Sprinkle of Sugar: Evenly sprinkle the granulated sugar over the top of each egg-washed pastry envelope. This adds a delightful crunch and sparkle.
- Vent and Bake: Carefully transfer the prepared pastry envelopes to the lined baking sheet. Using a sharp knife, cut a few small slits in the top of each envelope to allow steam to escape during baking. This is crucial to prevent the pastry from puffing up too much or bursting.
- Bake to Golden Perfection: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the pastry is golden brown and the filling is bubbly. Keep an eye on them to avoid over-browning.
- Cool and Enjoy: Once baked, carefully remove the pastry envelopes from the oven. Allow them to cool on the baking sheet for at least 10-15 minutes before serving. This allows the filling to set slightly, making them easier to handle and enjoy.
Why You’ll Love This Cherry Pie Pastry Envelope
The Cherry Pie Pastry Envelope is a game-changer for any dessert lover seeking convenience without sacrificing flavor. Its primary draw is the ingenious “envelope” format, which encases that beloved sweet and tart cherry filling in a perfectly flaky, golden crust, making it incredibly easy to eat on the go or serve as individual portions. Making this at home is a fantastic cost-saver compared to buying individual pastries, offering a generous serving of classic cherry pie goodness for a fraction of the price. The burst of juicy cherries combined with the buttery, crisp pastry creates a flavor combination that’s simply irresistible.
This delightful creation offers all the comfort of a traditional cherry pie but in a wonderfully portable and less messy package. Imagine the convenience of a hand-held dessert that tastes like it just came from a bakery, yet you made it yourself with minimal fuss. Unlike a full pie that can be messy to slice and serve, the Cherry Pie Pastry Envelope is an instant crowd-pleaser, perfect for picnics, potlucks, or simply a weeknight treat. So, ditch the complicated pie-making process and dive into the simple, delicious world of the Cherry Pie Pastry Envelope – you won’t regret it!
Storing and Reheating Tips
To store leftover Cherry Pie Pastry Envelopes, allow them to cool completely to room temperature. Once cooled, wrap each individual envelope tightly in plastic wrap, then place them in an airtight container. This method will help prevent them from drying out. They can be stored in the refrigerator for up to 2-3 days.
For reheating, the best method is to use your oven or toaster oven. Place the pastry envelope on a baking sheet and reheat at a low temperature, around 275°F (135°C), for 5-7 minutes, or until warmed through and the crust is slightly re-crisped. Avoid microwaving if you want to maintain the flaky texture, as it can make the crust gummy. If you wish to freeze them for future enjoyment, wrap them tightly in plastic wrap and then in aluminum foil, and they can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
Final Thoughts
The Cherry Pie Pastry Envelope is a wonderfully simple yet incredibly satisfying way to enjoy a classic dessert. Its ease of preparation and portable format make it a true winner for busy bakers and dessert enthusiasts alike. Give this recipe a try for a delightful taste of home-baked goodness!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
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Cherry Pie Pastry Envelope
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Carefully unroll one of the refrigerated pie crusts onto a lightly floured surface. If your crusts are larger than a standard 9-inch pie, you may want to trim them slightly to create more manageable envelopes. Repeat with the second pie crust.1 box refrigerated pie crusts
- Spoon half of the can of cherry pie filling onto the center of one pie crust, leaving about a 1-inch border around the edges. Spread the filling evenly without overcrowding.1 can cherry pie filling
- Gently bring the edges of the pie crust up and over the filling, like you’re folding an envelope. Pinch the edges together firmly to seal, ensuring no filling can escape during baking. For extra security, you can press the edges with the tines of a fork.
- Repeat steps 3 and 4 with the remaining pie crust and cherry pie filling. You will have two distinct pastry envelopes.1 box refrigerated pie crusts, 1 can cherry pie filling
- In a small bowl, whisk the egg with 1 tablespoon of water to create an egg wash. Brush the tops and sides of each pastry envelope with the egg wash. This will give them a beautiful golden-brown sheen.1 large egg
- Evenly sprinkle the granulated sugar over the top of each egg-washed pastry envelope. This adds a delightful crunch and sparkle.1 tablespoon granulated sugar
- Carefully transfer the prepared pastry envelopes to the lined baking sheet. Using a sharp knife, cut a few small slits in the top of each envelope to allow steam to escape during baking. This is crucial to prevent the pastry from puffing up too much or bursting.
- Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the pastry is golden brown and the filling is bubbly. Keep an eye on them to avoid over-browning.
- Once baked, carefully remove the pastry envelopes from the oven. Allow them to cool on the baking sheet for at least 10-15 minutes before serving. This allows the filling to set slightly, making them easier to handle and enjoy.