Precious Cherry Hand Pies
Sometimes all you need to satisfy your sweet tooth is a few bites of dessert. For a delicious treat that will fit in the palm of your hand, try our recipe for Precious Cherry Hand Pies. These cherry hand pies are made with homemade pie filling, but they couldn't be easier to make. Family and friends are sure to be impressed by these adorable little pies, but they won't cause you any stress in the kitchen. Best of all, these Precious Cherry Hand Pies are portable, so you can grab dessert on the go!
You will have cherry pie filling leftover. If desired, you can roll out the pie dough scraps and make more pies. You may also use the filling as a topping for oatmeal, ice cream, or pancakes. You may also make this recipe with homemade pie dough if desired.
Yields16 hand pies
- 2 (12-ounce) bags of sweet frozen cherries, thawed (about 3 cups)
- 3/4 cup granulated sugar
- 1/4 cup corn starch
- juice of one lemon
- 2 packages refrigerated pie crust (4 sheets of pie crust total)
- 1 egg
- 3 tablespoons water, divided
- turbinado sugar (optional)
- Begin by making the filling. Cook the cherries in a saucepan over medium heat for about 5 minutes, or until the cherries begin to release their juice. Meanwhile, thoroughly combine the granulated sugar and corn starch. Remove the cherries from the heat and stir in the sugar and corn starch mixture.
- Bring the cherries to a simmer and then reduce heat to medium. Cook, stirring occasionally, for 3 to 5 minutes, or until thickened. Remove the cherries from the heat and stir in the juice of one lemon. The filling will continue to thicken as it cools. Cool completely before using.
- Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper or a silicone baking mat.
- Allow the pie crusts to come to room temperature for 15 minutes before using. Using a 3-inch round biscuit cutter, cut out rounds from the pie crust. Each crust should yield about 8 rounds, with scraps leftover. Place two tablespoons of water in a small bowl near your work surface.
- Place a tablespoon of the cherry pie filling in the center of half of the rounds. Resist the urge to overfill the pies. Trace the edge of the rounds with a little bit of water before covering with another round. Press the edges together to seal, removing the air while keeping the pie filling in the middle of the crust. Use a fork to crimp the edges of the hand pies. If the edge of the pie is jagged, use the biscuit cutter to clean it up.
- Continue to use this method to make 16 hand pies. Place 8 hand pies on each baking sheet.
- Combine the egg with one tablespoon of water to make an egg wash. Using a pastry brush, brush a little egg wash on each of the pies. If desired, sprinkle the hand pies with turbinado sugar. You may also use a paring knife to cut vents in each pie, though this is not necessary.
- Bake the pies one baking sheet at a time for about 16 minutes, or until golden brown, rotating the baking sheet halfway through baking. Cool for five minutes before serving.
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