If you’ve ever dreamed of a delightful, handheld treat bursting with juicy cherry goodness, then this Cherry Hand Pies Recipe is your new best friend in the kitchen. These charming little pies combine flaky, buttery crusts with sweet, luscious cherry filling in perfectly portable portions that are as fun to eat as they are to share. Whether you’re baking for a cozy family gathering or a festive occasion, these hand pies deliver classic comfort with a joyful twist and are guaranteed to become a beloved favorite.
Ingredients You'll Need
Making these Cherry Hand Pies is surprisingly simple, thanks to minimal but thoughtfully chosen ingredients that build layers of flavor and texture. Each component plays a crucial part: the refrigerated pie crusts give you that melt-in-your-mouth flakiness, while the cherry pie filling offers a sweet tartness that sings in every bite.
- Refrigerated pie crust (3 boxes): Provides a flaky, buttery base that’s easy to work with and bakes to golden perfection.
- Cherry pie filling (1 can, 21 ounces): The star of the show, delivering sweet and tangy cherries that fill every hand pie with mouthwatering flavor.
- Large eggs (2): One for richness in the dough’s edges as an egg wash and an extra for brushing the tops to ensure a gorgeous golden color.
- Water (2 tablespoons): Helps thin the egg wash so it spreads easily and creates a beautiful sheen.
- Coarse sanding sugar (optional): Adds a sparkling, sweet crunch on top that turns each pie into a little work of art.
How to Make Cherry Hand Pies Recipe
Step 1: Prepare Your Workspace and Ingredients
Start by preheating your oven to 350 degrees Fahrenheit and thawing the refrigerated pie crusts according to their package directions. This step ensures your dough is pliable and easy to roll out without cracking later on. While you wait, line a large cookie sheet with parchment paper—this helps your pies bake evenly and prevents sticking.
Step 2: Make the Egg Wash
Whisk together two large eggs and two tablespoons of water in a small bowl to create an egg wash. This simple mixture will give your hand pies that irresistible golden sheen and help seal the edges neatly.
Step 3: Roll and Cut the Dough
Using a rolling pin, gently roll out each thawed pie crust until it’s between one-quarter and one-eighth of an inch thick. Then, use a 3-to-4-inch holiday tree shaped cookie cutter to cut out about seven tree shapes from each crust. Gather all the excess dough, roll it together, and cut out more shapes so none of the flaky goodness goes to waste.
Step 4: Fill and Seal
Place the cut-out trees on your parchment-lined baking sheet. Spoon about one to one and a half tablespoons of cherry pie filling into the center of each pie. Brush the borders around the filling with the egg wash, then carefully lay another cut tree shape on top. Press the edges together lightly starting from the tree trunk to seal the pies without squishing the filling.
Step 5: Crimp and Vent
Use the tines of a fork to press the seams firmly, creating a pretty crimped edge that also helps keep the pies sealed during baking. Don’t forget to make a few slits in the top crust with a sharp knife so steam can escape and your crust can bake evenly.
Step 6: Final Touches and Bake
Brush the remaining egg wash generously over the tops of each pie and sprinkle with coarse sanding sugar if you want a sweet sparkle. Bake your Cherry Hand Pies for 20 to 25 minutes or until they turn a gorgeous golden brown. Once out of the oven, transfer the pies to a cooling rack and let them rest for a bit before digging in.
How to Serve Cherry Hand Pies Recipe
Garnishes
While these hand pies are stunning on their own, a light dusting of powdered sugar adds a touch of elegance and a hint of sweetness that complements the cherry filling beautifully. Fresh mint leaves can also brighten the presentation and add a refreshing aroma for your guests.
Side Dishes
Pair your Cherry Hand Pies with a scoop of creamy vanilla ice cream or a dollop of whipped cream to balance their sweet-tart flavor. For a brunch or tea party twist, serve alongside a cup of freshly brewed coffee or a fragrant herbal tea to enhance the cozy experience.
Creative Ways to Present
Arrange the pies in a festive pattern on a rustic wooden board or a vintage cake stand for an eye-catching centerpiece. For themed celebrations, use seasonal cookie cutters to shape your pies and decorate the tops with colored sanding sugar to match your event’s color palette.
Make Ahead and Storage
Storing Leftovers
Leftover Cherry Hand Pies are a treat waiting for you. Store them in an airtight container at room temperature for up to two days, or keep them refrigerated if your kitchen is warm. This way, the crust stays flaky while the filling remains vibrant.
Freezing
To enjoy these pies later, freeze them before baking on a parchment-lined tray until firm, then transfer to freezer bags. When you're ready, bake them straight from the freezer—just add a few extra minutes to the baking time for perfectly fresh pies anytime you crave them.
Reheating
Reheat your Cherry Hand Pies in a 350-degree oven for about 10 minutes or until warmed through, which helps preserve their texture far better than a microwave. This gentle reheating will restore that flaky crust and warm, sweet filling you fell in love with initially.
FAQs
Can I use fresh cherries instead of canned pie filling?
Absolutely! Fresh cherries can make your Cherry Hand Pies even more vibrant but will require you to combine them with sugar and a thickener like cornstarch to achieve the perfect filling consistency.
What if I don’t have a holiday tree cookie cutter?
You can use any small cookie cutter shape or even a simple circle cutter. The key is that the pies are handheld and nicely sealed, so feel free to get creative or work with what you have!
Can I make these pies vegan?
Yes! Substitute the refrigerated pie crust with a vegan-friendly dough and use a plant-based milk or aquafaba instead of egg wash. The cherry filling is naturally vegan, so you’re good to go with those tweaks.
How long do Cherry Hand Pies last?
Stored properly in an airtight container, these pies keep well for about 2 days at room temperature or up to 4 days in the refrigerator. Always reheat gently for best taste and texture.
Do these pies freeze well after baking?
They do freeze well, but it’s best to freeze them before baking for optimal texture. If freezing after baking, wrap each pie tightly to prevent freezer burn, then reheat carefully to avoid sogginess.
Final Thoughts
There’s something truly special about making and sharing a Cherry Hand Pies Recipe that brings joy and warmth to both the kitchen and the table. These delightful little pies are approachable, delicious, and perfect for any occasion that calls for a sweet, memorable bite. I can't wait for you to try this recipe and watch your loved ones’ faces light up with every flaky, cherry-filled bite!
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Cherry Hand Pies Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 26 hand pies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Cherry Hand Pies are delightful bite-sized pastries featuring a flaky pie crust filled with sweet cherry pie filling. Perfect for holiday celebrations or any occasion, they are baked to a golden brown perfection and sprinkled with coarse sugar for a festive touch.
Ingredients
Pie Crust
- 3 boxes refrigerated pie crust (2 crusts each box)
Filling
- 1 can cherry pie filling (21 ounces)
Egg Wash
- 2 large eggs
- 2 tablespoons water
Optional Topping
- Coarse sanding sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Thaw the refrigerated pie crust according to the package directions to ensure it is pliable for rolling and cutting.
- Prepare Baking Sheet and Egg Wash: Line a large cookie sheet with parchment paper and set aside. In a small bowl, whisk together the eggs and water to create the egg wash, then set it aside.
- Roll Out Pie Crust: Using a rolling pin, roll out one thawed pie crust on a clean surface, making sure there are no cracks or holes. Aim for a thickness between ⅛ to ¼ inch for optimal flakiness.
- Cut Out Shapes: Use a 3 to 4-inch holiday tree-shaped cookie cutter to cut out about 7 tree shapes from the rolled crust. Save any excess dough for later. Repeat this process with all remaining pie crusts, collecting all scraps as you go.
- Re-roll Dough Scraps: Combine all the excess crust pieces and roll them out to the same thickness as before to cut out additional holiday tree shapes, ensuring you use all the pie crust dough.
- Fill and Assemble Hand Pies: Place the tree-shaped cutouts on the prepared baking sheet. Spoon approximately 1 to 1 ½ tablespoons of cherry pie filling onto the center of each tree. Brush the edges around the filling with egg wash to help seal the pies.
- Top and Seal: Gently place another tree-shaped crust over the filling. Starting at the trunk, lightly press the edges together, being careful not to press down on the filling itself. Use the tines of a fork to firmly press and crimp the seams around the tree outline to seal the pies well.
- Vent and Decorate: Using a sharp knife, cut a few small slits in the top crust to allow steam to escape during baking. Brush the entire top crust with the remaining egg wash and optionally sprinkle with coarse sanding sugar for a sparkling finish.
- Bake: Bake the hand pies in the preheated oven for 20 to 25 minutes, or until the crusts turn golden brown and crisp.
- Cooling and Serving: Remove the hand pies from the oven and transfer them to a cooling rack. Serve warm or at room temperature for the best flavor and texture enjoyment.
Notes
- You can substitute the holiday tree cutter with any cookie cutter shape you prefer.
- Ensure the crust is not too thick or too thin to avoid undercooked dough or too much flakiness.
- Coarse sanding sugar adds a nice crunchy texture and festive sparkle but is optional.
- These hand pies can be reheated in a low oven for a few minutes to regain crispness.
- Make sure to vent the top crust to prevent the filling from making the pies soggy.
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