This recipe for Cherry Hand Pies is so easy to make, and it takes less than 30 minutes from start to finish. The pastry dough is rolled out on a lightly floured surface until it’s about 1/2 inch thick then cut into circles with a 4-inch round biscuit cutter. After that you can use any flavor of pie crust or filling (cherry, blueberry, raspberry) in between the two layers of doughy goodness!
This cherry pie recipe is a must-try for any time of the year. It’s easy to make, and it tastes like a dream!
Cherry Hand Pies are the pinnacle of personal pie perfection! What could be better than a flaky pie crust and a luscious cherry filling in a portable pie form?
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If you’ve been reading my blog for a time, you’ve probably noticed that I like individual-sized sweets.
They’re just adorable, delicious, and ideal for parties, potlucks, and cookouts.
Mini pecan pies, perhaps? It’s even better than a whole pecan pie.
Mini pumpkin tarts, perhaps? A regular-sized pie is so much prettier and more enjoyable.
S’mores cheesecakes in little form? So, I believe you get the picture.
Is there anything more summery than cherry pie? Every summer BBQ, in my opinion, must include a cherry pie or cherry crisp. It’s simply the way things are done!
I purchase fresh sweet cherries whenever I see them on sale at the grocery and put them into Cherry Hand Pies for a portable version of this summer favorite.
Instructions FOR MAKING CHERRY HAND PIES
One of the nicest parts about creating these Cherry Hand Pies is how amazed your friends and family will be. They are, after all, individual pies!
However, the reality is that they are quite simple to produce. I’ll teach you how to do it!
You’ll need the following Ingredients:
To create these hand pies, you just need a few simple Ingredients:
For these mini pies, I prefer to use a pre-made refrigerated pie crust. It’s simple to unroll, cut, and assemble without the hassle of creating a homemade pie crust.
Here, too, my handmade cherry pie filling is a mainstay. I prefer to prepare a big quantity of this pie filling and store it in the freezer for later use.
These hand pies are a great way to use up roughly a third of a recipe! Make and freeze some cherry turnovers with the remaining half.
You’ll need the following equipment.
A rolling pin is the most important piece of equipment for making these hand pies since it is used to roll out the crust.
You may either cut the crust into rectangles or circles. To form the circles, I prefer to use the 5-inch cutter from my biscuit cutter set, but you can simply trace around a dish or plate with a sharp paring knife.
Creating this dish
Roll out the pie crust on a lightly floured board to make it as thin as possible. It should be in the shape of a 1220-inch rectangle.
If you’re using a refrigerated pie crust, join the two circles to make a rectangle.
Cut the dough into 8 5–inch circles or 8 rectangles, each measuring 56 inches, after it has reached the desired size.
2 teaspoons cherry pie filling, spooned into the middle of each piece of dough Whisk together the egg wash, then brush it around the dough’s edges before folding each piece in half over the pie filling.
Crimp the edges tight with a fork, then set each hand pie on a baking sheet lined with parchment paper.
Cut three tiny slices on the tops of each pie with a knife. Brush the tops with a little more egg wash, then sprinkle with coarse sugar or turbinado sugar. This will lend a nice crunch to the tops while also softly sweetening them.
Preheat the oven to 350°F and bake the pies for 20 minutes. When the crust is brown and the filling is bubbling, they’re done.
Allow for 5 minutes of chilling time before serving or transferring to a wire rack to finish cooling.
CAN CHERRY HAND PIES BE FREEZED?
You are not obligated to bake and consume all of your Cherry Hand Pies right soon. Some of it can be frozen for later use.
That’s true, just as with the Apple Turnovers, you can freeze your unbaked hand pies and eat them whenever you have a need for a slice of pie.
To freeze the pies, follow the recipe up to the point of cutting the slits in the tops of the pies. However, don’t use the egg wash on them.
Place the completed pies on a parchment-lined baking sheet and freeze the whole baking sheet until the pies are firm. This is likely to take 1-2 hours.
After the hand pies have frozen, remove them from the baking sheet and store them for up to 3 months in a zip-top freezer bag or an airtight container. Always label your frozen sweets with the name of the recipe and the date you froze them!
Using frozen hand pies to make hand pies
It’s as simple as…well, pie to bake frozen Cherry Hand Pies.
Place as many hand pies as you like on a prepared baking sheet when you’re ready to bake. Now comes the time to brush the tops with the egg wash and, if desired, sprinkle with coarse sugar.
Preheat the oven to 400°F and bake the pies for 20-25 minutes. When they’re done, they’ll be golden, sparkling, and delicious!
CHANGES TO THE RECIPE
You may alter this recipe in a variety of ways to suit your preferences and requirements.
If you don’t want to use a store-bought pie crust, make your own. A handmade pie crust is always an option.
If you don’t like the coarse sugar on top of the pies, you may leave it off or replace it with a simple powdered sugar frosting once they’ve cooled.
Not a fan of cherries? That’s fine! Instead, use your favorite pie filling. Blueberry pie filling, as well as peach pie filling, would be great!
You could also create apple hand pies to go with the autumn theme.
Once you’ve mastered the technique, you’ll be able to come up with a plethora of ways to personalize these Cherry Hand Pies, making them your most requested dish at all of your parties and cookouts.
To make the egg wash, combine the following ingredients in a bowl.
- a single huge egg
- 1 teaspoon of water
- Preheat the oven to 400 degrees Fahrenheit. Use parchment paper or a silicone baking mat to line a baking pan.
- Roll out the pie crust to a 12×20-inch rectangle on a lightly floured board. Cut the dough into 8 rectangles, each measuring approximately 5×6 inches. Cut the dough into 8 5-inch rounds instead.
- In the middle of each piece of dough, place roughly 2 teaspoons of cherry pie filling. Brush the egg wash across the dough’s edges and fold it in half. Fold the short ends of the rectangles together to make a 5×3-inch package. To seal the edges, pinch them with a fork.
- Place the pies on the prepared baking sheet with care. Cut three slits in the tops of the pies with a knife. After brushing the tops with the egg wash, sprinkle the coarse sugar or turbinado sugar on top.
- Bake for 20 minutes, or until the filling is golden brown and bubbling. Allow to cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.
- Place the constructed hand pies on a baking sheet lined with parchment paper to freeze. Make three slits in the top of each pie but don’t use the egg wash.
- Freeze the baking sheet with the pies until they are completely firm. Hand pies may be stored for up to 3 months in a zip-top freezer bag.
- Place the frozen pies on a prepared baking sheet when ready to bake; brush with egg wash if desired and sprinkle with coarse sugar before baking. Preheat oven to 400°F and bake for 20-25 minutes.
For these hand pies, I prefer to use a refrigerated pie dough, but you may use your favorite handmade pie crust recipe instead.
The “cherry hand pies with puff pastry” is a recipe that combines the sweetness of cherries, the flaky texture of puff pastry, and the buttery richness of shortening.
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