When you’re looking for a dessert that’s as adorable as it is delicious, you simply can’t beat these Cherry Hand Pies. Each one offers a perfectly golden, buttery crust that’s bursting with luscious, jammy cherries—a treat that feels special, whether you’re making them for a picnic, lunchbox surprise, or cozy night in. With a hint of vanilla and almond to complement those juicy cherries, every bite is packed with nostalgia and just the right balance of sweet-tart flavor. Once you try making Cherry Hand Pies for yourself, you’ll see how easy and rewarding homemade can be!
Ingredients You’ll Need
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For the Cherry Filling:
- 1 1/2 cups fresh or frozen cherries (pitted and halved)
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon almond extract (optional)
For the Hand Pies:
- 1 package (14 oz) refrigerated pie crusts (2 crusts)
- 1 egg (beaten with 1 tablespoon water for egg wash)
- Coarse sugar for sprinkling
How to Make Cherry Hand Pies
Step 1: Make the Cherry Filling
Start by placing your cherries, sugar, cornstarch, lemon juice, vanilla extract, and that little splash of almond extract in a saucepan over medium heat. Stir everything together and let it bubble gently for 5 to 7 minutes, stirring occasionally, until the mixture is thick and glossy. Take it off the heat and let it cool completely—this step makes it so much easier to fill and seal your hand pies without a sticky mess!
Step 2: Prep and Cut the Pie Dough
Unroll your refrigerated pie crusts onto a lightly floured surface. With a 4 to 5-inch biscuit cutter or even a sturdy glass, stamp out as many circles as you can—these will be the tops and bottoms of your Cherry Hand Pies. Re-roll the dough scraps if needed to get the full 8 circles.
Step 3: Fill and Assemble
On half of your dough circles, place a generous tablespoon of cooled cherry filling right in the center. Carefully place a second circle of dough on top of each, then use a fork to press and seal the edges all the way around. This keeps all the jammy goodness tucked neatly inside where it belongs!
Step 4: Vent and Finish
Once your pies are sealed, use a sharp knife to cut a small slit or two in the tops—this helps steam escape and prevents the pies from bursting open. Brush each hand pie with the egg wash to give them their golden glow, then sprinkle with coarse sugar for that irresistible crunch and sparkle.
Step 5: Bake to Perfection
Arrange your Cherry Hand Pies about an inch apart on a parchment-lined baking sheet. Bake at 375°F (190°C) for 20 to 25 minutes, or until the crusts are puffed and golden brown. Let them cool for a few minutes before devouring—they smell amazing, but the filling is piping hot straight from the oven!
How to Serve Cherry Hand Pies
Garnishes
For a finishing touch, a simple dusting of powdered sugar or a quick drizzle of vanilla glaze (just mix powdered sugar with a little milk) takes these Cherry Hand Pies from lovely to utterly irresistible. If you’re a fan of that glossy bakery-style look, a second light brush of egg wash halfway through baking can help, too!
Side Dishes
A scoop of vanilla or almond ice cream makes these warm Cherry Hand Pies even more special—the creaminess compliments the sweet-tart filling perfectly. They’re also fantastic alongside a cup of hot coffee or tea, especially for dessert or a cozy brunch spread.
Creative Ways to Present
Cherry Hand Pies are charming on their own, but you can stack them on a tiered dessert stand for a festive party, wrap them in parchment and twine for easy lunchbox treats, or pair them with mini bottles of milk for a playful, nostalgic snacktable. They even make delightful edible favors at showers or summer gatherings!
Make Ahead and Storage
Storing Leftovers
If you happen to have any Cherry Hand Pies left, store them in an airtight container at room temperature for up to two days. They hold their shape well and the crust stays deliciously crisp! For longer storage, the refrigerator will keep them fresh for up to five days, though let them come to room temp before serving for the best flavor and texture.
Freezing
Cherry Hand Pies also freeze wonderfully. Once completely cooled, place them in a single layer on a baking sheet to freeze solid, then transfer to a zip-top freezer bag. They’ll keep for up to three months—just thaw in the fridge or at room temperature when your craving strikes.
Reheating
To bring back that just-baked taste and flaky crust, simply pop your Cherry Hand Pies in a 350°F oven for 8 to 10 minutes. Skip the microwave if you can, as it can make the crust a little soft, but it works in a pinch—just zap on low for 30 seconds at a time.
FAQs
Can I use canned cherries or pie filling instead of making my own?
Absolutely! If you’re in a hurry, you can use canned cherry pie filling in place of the homemade cherry mixture. If using canned cherries, just be sure to drain them well and adjust the sugar as needed.
What if I don’t have a biscuit cutter or glass the right size?
No problem—just use any round bowl or mug as a guide and cut around it with a sharp knife. The size can vary a little, but aim for roughly 4 to 5 inches across to keep things manageable for handheld treats.
Can I make Cherry Hand Pies with other fruits?
Yes! This recipe is super flexible—try it with blueberries, apples, peaches, or even a combination for a mixed fruit hand pie. Just adjust the sugar depending on which fruit you use and cook until thickened.
How do I prevent the filling from leaking out?
Be sure your cherry filling is completely cooled before assembling and don’t overfill the dough circles. Also, seal the edges tightly with a fork and add a vent to the top of each pie to help steam escape.
Can I make the hand pies ahead of time before baking?
Yes, you can assemble the pies and refrigerate them (covered) for a few hours or overnight before baking. This is perfect for prepping ahead if you want freshly baked Cherry Hand Pies for breakfast or dessert!
Final Thoughts
If you’re craving a treat that’s both nostalgic and crowd-pleasing, these Cherry Hand Pies hit all the right notes. Each bite bursts with sweet-tart cherry flavor wrapped in a golden, buttery crust—and they’re so much easier than they look. Give them a try and you might just find yourself making an extra batch (or two) to share with friends and family!
Print
Cherry Hand Pies Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 8 hand pies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These delightful cherry hand pies are a perfect sweet treat for any occasion. With a flaky crust and a juicy cherry filling, they are sure to become a favorite in your dessert repertoire.
Ingredients
For the Cherry Filling:
- 1 1/2 cups fresh or frozen cherries (pitted and halved)
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon almond extract (optional)
For the Hand Pies:
- 1 package (14 oz) refrigerated pie crusts (2 crusts)
- 1 egg (beaten with 1 tablespoon water for egg wash)
- Coarse sugar for sprinkling
Instructions
- Preheat and Prepare: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Make the Cherry Filling: In a saucepan, combine cherries, sugar, cornstarch, lemon juice, vanilla extract, and almond extract. Cook until thickened, then cool.
- Prepare the Crust: Roll out pie crusts, cut out circles, spoon filling, seal pies, vent, egg wash, and sprinkle with sugar.
- Bake: Bake for 20–25 minutes until golden brown.
- Serve: Cool slightly before enjoying!
Notes
- You can use frozen cherries; just make sure to thaw and drain them.
- Experiment with different fruit fillings like blueberry or apple.
- For a glaze, mix powdered sugar with a bit of milk and drizzle over cooled pies.
Nutrition
- Serving Size: 1 hand pie
- Calories: 215
- Sugar: 12g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
