Description
Cherry Hand Pies are sweet, flaky, and perfectly portable mini desserts filled with juicy cherry filling and wrapped in golden, buttery pastry. Whether made with fresh or canned cherries, these easy-to-make treats are ideal for picnics, parties, or satisfying any cherry pie craving without the need for slicing.
Ingredients
Scale
For the Filling:
- 2 cups fresh or frozen cherries (pitted and halved)
- ⅓ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
- Pinch of salt
For the Crust:
- 2 pie crusts (homemade or store-bought)
- 1 egg (beaten, for egg wash)
- 1 tablespoon water
Optional Topping:
- Coarse sugar for sprinkling
- Powdered sugar glaze (½ cup powdered sugar + 1–2 teaspoons milk)
Instructions
- Prepare the filling: In a saucepan over medium heat, combine cherries, sugar, cornstarch, lemon juice, vanilla, and salt. Stir continuously and cook for 5–7 minutes until the mixture thickens and the cherries soften slightly. Remove from heat and let the filling cool completely.
- Preheat and prepare baking sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cut the pie crust: Roll out the pie crusts on a lightly floured surface and cut into 4- to 5-inch circles or rectangles, depending on your preferred hand pie shape.
- Assemble the pies: Place a spoonful of the cooled cherry filling in the center of half of the cut dough pieces, leaving about a half-inch border around the edges for sealing.
- Seal the edges: Brush the edges of the filled dough pieces with water. Top each with another piece of dough, then press the edges firmly to seal. Use a fork to crimp the edges for a decorative finish and to secure the filling inside.
- Vent and egg wash: Cut one or two small slits on the top crusts to allow steam to escape during baking. Brush the tops with the beaten egg wash to promote browning and shine, and sprinkle with coarse sugar if desired.
- Bake: Place the assembled hand pies on the prepared baking sheet and bake in the preheated oven for 18–22 minutes or until the crusts are golden brown and crisp.
- Cool and serve: Remove from the oven and let the hand pies cool slightly. Optional: drizzle with powdered sugar glaze once completely cooled for added sweetness and decoration.
Notes
- You can use canned cherry pie filling as a convenient shortcut to save time.
- These hand pies are freezer-friendly; freeze assembled pies before baking and add 3–5 extra minutes to the bake time when ready to cook.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
