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Cherry Hand Pies
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Cherry Hand Pies

Course Dessert
Cuisine American
Servings 11 servings
Sweet Cherry Hand Pies have a homemade cherry filling made with just 5 ingredients. They're the perfect treat to enjoy all summer at cookouts and pool parties!
Prep Time 30 minutes
Cook Time 25 minutes
Resting Time 30 minutes
Total Time 1 hour 25 minutes

Ingredients
 

  • 2 refrigerated pie crusts thawed and brought to room temperature

Cherry Pie Filling

  • 2 1/2 cups fresh cherries pitted and sliced in half
  • 1/2 cup granulated sugar
  • 1 1/2 tablespoons cornstarch
  • 1 tablespoon water
  • 1 teaspoon lemon juice

Egg Wash

  • 1 large egg
  • 1 tablespoon water
  • 2 teaspoons Turbinado sugar (raw sugar)

Instructions

  • Preheat oven to 375 degrees. Prepare two baking sheets by lining them each with a piece of parchment. Make sure dough is at room temperature for at least 15 minutes.
  • Combine cherries, sugar, and lemon juice in a small saucepan. Cook over 5 minutes over medium heat, stirring occasionally. In a small bowl, mix together the cornstarch and water. Add it to the saucepan and bring to a boil, stirring often. Remove from heat and let cool to room temperature, stirring occasionally. This could take about 30 minutes.
  • Unroll one pie crust onto a lightly floured surface or piece of parchment. Using a 3 1/2" biscuit cutter cut 7 rounds from the pie crust. Gather the dough scraps together and reroll and cut out 4 more circles. Repeat with second pie crust. You should have 22 discs in total to make 11 hand pies.
  • Place 5 of the rounds evenly spaced on one prepared baking sheet and 6 on the other.
  • Lightly beat the egg and tablespoon of water in a small bowl. Using your finger or a small pastry brush, dip it into the egg wash and wet the outer ½-inch of each circle on the baking sheets.
  • Spoon a heaping tablespoon of the cherry pie filling onto each circle. Dip a finger or small pastry brush into the egg wash again and wet the outer edge of the remaining circles before placing one each on top of the cherry filling. Use a fork press the edges of each pie together to seal.
  • Using a pastry brush, lightly brush the tops of each hand pie with the egg wash. Evenly distribute the raw sugar among the pies and then gently slice a + in the top of each pie with a sharp knife.
  • Bake 23-25 minutes or until golden brown.

Notes

  • If using frozen pie crusts, be sure to allow ample time for thawing them before beginning the recipe.
  • You will be able to cut a total of 22 circles from the two pie crusts, it will just require you to re-roll the scraps. Be patient - they are worth it!

Nutrition

Serving: 1serving | Calories: 210kcal | Carbohydrates: 31g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 17mg | Sodium: 133mg | Potassium: 107mg | Fiber: 1g | Sugar: 14g | Vitamin A: 45IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg

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