Cherry Hand Pies

Think mini cherry pies without the fuss of the little ramekins – I mean who wants to wash more dishes anyways?

Remember me? It’s been a while. I promise I’ve been here and haven’t left.

I think I counted that we have been busy the last 12 of 14 weekends. Ya I know eww! Most of them were so worth it – John’s little sister got married, I helped with 3 showers, and went to a few birthday parties (including throwing John Grayson’s 2nd).

With only 3 weekends planned out for the rest of the summer I can finally breathe again. And maybe even take the time to share some of the recipes I’ve had for a while now.

I’ve had ones for Honey Mustard Brussels Sprouts, Tomato Onion Bacon Pie and Broccoli Salad. But recently I got this itch to finally make a sweet pie because the only one I have in my arsenal is an Apple Pie. I thought about waiting to share these cute little treats for 4th of July because nothing is more classic than a Cherry Pie but I just couldn’t.

I don’t know what’s better the fact that there are only 5 ingredients (water doesn’t count obviously) or that they are just so darn petite which means you can have like 3 right?! Now all you need is a scoop of ice cream!

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Cherry Hand Pies

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Ingredients

 

• ▢ 2 prepared pie crusts

Cherry Pie Filling

• ▢ 3 cups pitted and halved sweet cherries
• ▢ 1/2 cup sugar
• ▢ 1 1/2 tablespoons cornstarch mix with 1 1/2 tablespoons of cold water
• ▢ 1 teaspoon lemon juice

Instructions

• Preheat oven to 375 degrees. Let dough sit at room temperature for about 15 minutes to soften.
• Combine cherries, sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, about 5 minutes. Add cornstarch mixture; bring to a boil, stirring often. Remove from heat and let cool to room temperature, stirring occasionally.
• Unroll dough on a lightly floured surface. Using a 3 1/2" biscuit cutter cut 9 rounds from each pie dough (total 18).
• Spray a baking sheet with cooking spray and place half of the rounds on it.
• Spoon a heaping tablespoon of the cherry pie filling onto half of the pie rounds. Top with remaining rounds. Using a fork press the edges of each pie together to seal.
• Bake 25 minutes or until golden brown.

Notes

You will have enough filling for a few more hand pies if you roll out the dough scraps to make more rounds.

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