Cherry Hand Pies

Treat yourself to the delightful charm of Cherry Hand Pies. These handheld wonders boast a golden, flaky crust that envelopes a luscious cherry filling. Baked to perfection, each bite is a harmonious balance of sweet and tart, making them a charming addition to any dessert spread. Whether served warm or at room temperature, these Cherry Hand Pies are a portable and delicious way to enjoy the classic combination of buttery pastry and fruity indulgence.

Table of Contents


2 cups fresh cherries, pitted and halved
1/4 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
2 sheets of refrigerated pie crust
1 egg, beaten (for egg wash)
Coarse sugar, for sprinkling (optional)


Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a medium bowl, combine the pitted and halved cherries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Mix well to coat the cherries evenly. Set aside.
Unroll the refrigerated pie crust onto a lightly floured surface. Use a round cookie cutter or a glass to cut out circles from the pie crust.
Place a spoonful of the cherry filling onto the center of each circle of pie crust.
Fold the pie crust over the filling to create a half-moon shape. Use a fork to press the edges together to seal the pies.
Place the hand pies onto the prepared baking sheet. Brush the tops of the pies with the beaten egg wash.
Optionally, sprinkle coarse sugar over the tops of the pies for added sweetness and texture.
Bake for 18-20 minutes, or until the hand pies are golden brown.
Remove from the oven and let the pies cool on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes

Kcal: 150 kcal | Servings: 8 hand pies



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