Print

Cherry Hand Pies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 13 reviews

Delight in these flaky, golden Cherry Hand Pies filled with sweet cherry pie filling, perfect for a handheld dessert treat. Made using refrigerated pie crusts for convenience, these pies offer a crisp exterior coated with optional coarse sanding sugar for extra sparkle and sweetness.

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

  • Coarse sanding sugar

Instructions

  1. Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to ensure it's ready for baking the hand pies.
  2. Prepare Egg Wash: In a small bowl, whisk together the 2 large eggs and 2 tablespoons of water until fully combined; set aside for brushing.
  3. Roll Out Pie Crust: Unroll the pie crusts and place them on a clean surface. Use a round cutter or a glass to cut out circles or squares large enough to hold the filling.
  4. Fill the Pies: Spoon about 1 to 2 tablespoons of cherry pie filling onto the center of each cut crust piece, being careful not to overfill to avoid leakage during baking.
  5. Seal the Pies: Fold the dough over the filling to form a hand pie shape (such as a half-moon if circular). Press the edges firmly with a fork to seal completely.
  6. Apply Egg Wash and Sugar: Brush the tops of the sealed pies with the prepared egg wash to give them a golden shine. If desired, sprinkle coarse sanding sugar on top for extra texture and sweetness.
  7. Bake: Place the hand pies on a baking sheet lined with parchment paper. Bake in the preheated oven for 25 minutes or until golden brown and crisp.
  8. Cool and Serve: Remove the pies from the oven and allow them to cool on a wire rack for at least 10 minutes before serving to let the filling set slightly.

Notes

  • For a vegetarian-friendly option, use pie crusts that do not contain lard or animal fats.
  • If cherry pie filling is unavailable, consider using fresh cherries cooked down with sugar and cornstarch as a homemade filling.
  • Use a fork or a pie crimper to ensure the edges are tightly sealed to prevent filling from leaking during baking.
  • Allow pies to cool adequately to avoid burning when biting into the filling.
  • Storage: Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate to extend freshness.

Find it online: https://sweetworldtastes.com/cherry-hand-pies-recipe/