Name: Cherry Hand Pies Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: American
Ingredients: 3 boxes refrigerated pie crust (2 crusts each box); 1 can cherry pie filling (21 ounces); 2 large eggs; 2 tablespoons water; Coarse sanding sugar (optional)

There’s something so delightful about pulling warm, flaky little treats fresh from the oven, especially when they’re filled with sweet, juicy cherries. This Cherry Hand Pies Recipe delivers that perfect handheld burst of cherry goodness wrapped in buttery crust — a true crowd-pleaser every time.

A white plate filled with many small hand pie pastries shaped like Christmas trees and rectangles, each with a golden-baked crust that looks flaky and slightly shiny. The top layer of dough has several small slits through which bright red fruit filling peeks out. The edges of each pie are pinched and crimped tightly, adding texture, and the crusts are sprinkled with coarse sugar granules that sparkle in the light. The plate sits on a white marbled surface, and in the background, there is a hint of a red and black checkered cloth along with some soft, warm holiday lights. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cherry Hand Pies Recipe
Top Tip
How to Serve Cherry Hand Pies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cherry Hand Pies Recipe

Why You'll Love This Recipe

I’ve made these cherry hand pies countless times for holiday gatherings and casual weekend treats, and every single batch vanishes quickly. They’re easy enough for a last-minute dessert but special enough to impress everyone.

Portable and Perfectly Sized: These little pies are just the right size for snacking, making them ideal for parties or lunchboxes.
Flaky, Buttery Crust: Using refrigerated pie crust speeds up the process without sacrificing that melt-in-your-mouth texture.
Sweet and Tangy Cherry Filling: The juicy cherries balance the rich crust perfectly, delivering each bite with a pop of flavor.
Customizable: You can easily swap fillings or shapes, so you can tailor these hand pies to your family’s tastes or the season.

A golden-brown pastry shaped like a Christmas tree with three red slits filled with berry filling on top, covered with coarse sugar crystals, is held by a woman's hand over a stack of two white plates. Behind it is a white plate holding more similar pastries and a white bowl filled with dark red berry sauce containing whole berries. The scene is set on a white marbled surface with some blurred green and red Christmas decorations and soft lights in the background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

These ingredients come together beautifully — the pie crust provides that buttery base while the cherry pie filling adds sweetness and fruitiness that really shines. I always recommend a quality refrigerated crust for convenience and consistency.

Flat lay of a neat stack of smooth, pale refrigerated pie crusts, a small white ceramic bowl filled with glossy deep red cherry pie filling with visible whole cherries, two large brown eggs with clean uncracked shells, and a small white ceramic bowl containing clear water, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Refrigerated pie crust: Easy to work with and yields flaky, golden crust every time.
Cherry pie filling: The star of the show, packed with cherries and just the right touch of sweetness.
Large eggs: Used to make the egg wash that gives your pies a glossy, golden finish.
Water: Combined with the eggs to create the perfect egg wash consistency.
Coarse sanding sugar (optional): Adds a festive sparkle and a little crunch on top.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love about this Cherry Hand Pies Recipe is how easy it is to switch up to match what you have on hand or your mood. You can make them festive or classic, sweet or a little tart—whatever you like.

Variation: I’ve swapped cherry filling for blueberry or apple cinnamon when I’m craving a twist, and each flavor brings something new to the table.
Dietary tweaks: Using gluten-free pie crusts or egg substitutes works well if you have special dietary needs—just be mindful of how they handle during baking.
Shape play: Instead of trees, I sometimes cut out hearts or circles; it’s especially fun when baking with kids or around holidays.

Step-by-Step: How I Make Cherry Hand Pies Recipe

Step 1: Prep Your Workspace and Ingredients

First, take your refrigerated pie crust out to thaw so it's soft enough to roll but not sticky. I usually give it 10-15 minutes on the counter—this step really saves you frustration rolling without cracks. Preheat your oven to 350°F and line a baking sheet with parchment paper for easy cleanup.

Step 2: Roll and Cut the Crusts

Roll out one crust to about ⅛ to ¼ inch thick, smoothing out any folds or tears. I like to use a rolling pin lightly dusted with flour here — no heavy pressing needed. Then, with your 3-4 inch holiday tree cookie cutter, cut out shapes and lay them on your lined sheet. Don’t toss those scraps! We’ll re-roll later to get every last pie.

Step 3: Fill and Seal Your Pies

Spoon about 1 to 1 ½ tablespoons of cherry pie filling into the center of each tree shape. Brush the edges around the filling with your egg wash to help seal. Then gently place a second crust tree on top. Starting at the bottom trunk, press edges lightly to seal—you want a good seal without squeezing out the filling.

Step 4: Crimp, Vent, and Glaze

I use the tines of a fork to crimp around the edges, which gives a charming look and helps prevent leaks. Then, cut a few small slits on top for steam to escape during baking. Brush the entire top surface with more egg wash and sprinkle coarse sanding sugar for that festive sparkle.

Step 5: Bake to Golden Perfection

Bake your pies for 20-25 minutes, or until they turn a beautiful golden brown. Keep an eye on the first batch to see how fast they bake—ovens vary. Once out, transfer to a cooling rack so they don’t get soggy underneath.

Top Tip

After making these hand pies many times, I've learned a few little tricks that make baking them a breeze and get that perfect flaky crust every time.

Egg Wash Timing: Apply the egg wash right before baking; if you brush it too early, the crust can get soggy or start to peel.
Don’t Overfill: It’s tempting to add extra filling, but too much can cause your pies to leak during baking—about 1 to 1 ½ tablespoons is just right.
Re-roll Gently: When you combine the crust scraps, roll lightly and keep the thickness consistent to avoid crunchy or tough spots.
Vent Fully: Make sure you cut at least two slits on top so steam escapes easily, preventing soggy crust or bursting pies.

How to Serve Cherry Hand Pies Recipe

Garnishes

I like to sprinkle some extra sanding sugar or a light dusting of powdered sugar right before serving for a pretty, festive touch. Sometimes a small dollop of whipped cream or vanilla ice cream on the side takes these hand pies over the top.

Side Dishes

For a simple dessert board, pair these pies with fresh fruit slices, cheeses, or a warm cup of tea or coffee. They’re also great alongside a scoop of vanilla gelato or a small bowl of Greek yogurt for a tangy contrast.

Creative Ways to Present

I’ve served these pies on a pretty platter shaped as a Christmas tree arrangement at holiday parties—stacked in layers or nestled in a basket lined with festive napkins. They instantly become a conversation piece and delight all ages.

Make Ahead and Storage

Storing Leftovers

These pies taste best the day they’re baked, but if you have leftovers, I recommend storing them covered at room temperature for the first day. After that, keep them in an airtight container in the fridge and eat within 3 days for best texture and flavor.

Freezing

I like to freeze leftover baked pies by placing them on a baking sheet single-layered until firm, then transferring to individual bags. They freeze well for up to 2 months. When you're ready, thaw them in the fridge overnight and enjoy the next day.

Reheating

To reheat, pop the pies in a 350°F oven for about 10 minutes or until warmed through and crisp again. Avoid microwaving to maintain that flaky crust texture—it makes all the difference.

Frequently Asked Questions:

Can I use homemade pie crust in this Cherry Hand Pies Recipe?

Absolutely! Homemade pie crust works wonderfully. Just make sure you roll it to about the same thickness as the refrigerated crust (between ⅛ and ¼ inch) so it bakes evenly and feels light and flaky rather than dense.

How do I prevent the cherry filling from leaking during baking?

The key is to not overfill each pie — about 1 to 1 ½ tablespoons per pie is ideal. Also, brushing the edges with egg wash before sealing helps create a tight seal. Crimping the edges with a fork gives extra support to keep the filling inside.

Can I prepare these hand pies in advance?

You can assemble the pies ahead of time and keep them refrigerated, covered tightly for up to a day before baking. This works great if you want to save time on serving day. Just take them out of the fridge a few minutes before baking.

What’s the best way to reheat leftover cherry hand pies?

I recommend reheating in a 350°F oven for about 10 minutes until warmed through and crisp on the outside. This keeps the crust flaky and avoids the sogginess microwaving can cause.

Final Thoughts

This Cherry Hand Pies Recipe has become one of my all-time favorites to bake for family and friends. They’re fun to make, absolutely delicious, and so versatile. The joy of sharing these flaky, sweet treats makes every minute spent in the kitchen worthwhile. I think you'll love having these on your recipe list as much as I do!