Cherry Pie Envelopes

Cherry Pie Envelopes:

• 2 1/4 cups all-purpose flour
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 8 tablespoons butter, cut into 1/2-inch cubes and frozen
• 4 tablespoons vegetable shortening, in small pieces, frozen
• 8 tablespoons very cold cream cheese, in small pieces
• 1/3 cup ice-cold water
• 3 (16 ounce) cans water-packed red, tart, pitted cherries, drained and juice reserved
• 1 cup sugar
• 1/4 cup potato starch
• 1/2 teaspoon almond extract
• 1 tablespoon butter, in small pieces
• 1 egg white, lightly beaten
• 1 1/2 tablespoons sugar

1. Mix flour, 2 Tbs. sugar and salt in a food processor. Add 8 Tbs. frozen butter and pulse 4 times, 1 long second each time. Drop shortening and cream cheese into flour mixture; pulse another 4 or 5 times, 1 long second each, until fats are the size of peas and fine gravel.

2. Dump mixture into a medium bowl; rub through clean fingertips to blend. Stir in water with a rubber spatula until dough clumps form. Press dough with your palm to form a ball. Wrap in plastic wrap, pressing to form thick disks. Refrigerate at least 1 hour.

3. In a large saucepan, cook 1/2 cup cherry juice, 1 cup sugar, potato starch and a pinch of salt over medium-low heat; stir with a rubber spatula until a very thick paste forms. Scrape paste into cherries in a bowl. Add almond extract; stir to combine.

4. Roll into a 15-inch square. Cut several (about 25) 3 inch squares from the dough.

   In the middle of each square, pour a tablespoon of the cherry mixture. If the corners of the square were a compass, fold east and west to meet in the middle. Fold in south and and finally north- sealing the final flap with water. Continue this process with the rest of the squares. Brush with egg whites and sprinkle with sugar.

5. . Place on a baking sheet one inch apart. Bake until filling bubbles, 15 to 20 minutes at 350 degrees. Cool on a wire rack.

Filling Recipe Source: www.allrecipes.com

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