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.
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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.
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.
- 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.
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:
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.
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.
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.
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!
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Cherry Hand Pies Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 26 hand pies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delightful cherry hand pies made with flaky refrigerated pie crusts filled with sweet cherry pie filling, perfect for holiday treats or anytime dessert. These hand pies feature a festive tree shape and a golden, crispy finish with an optional coarse sugar sprinkle.
Ingredients
Pie Crust
- 3 boxes refrigerated pie crust (2 crusts each box)
Filling
- 1 can cherry pie filling (21 ounces)
Egg Wash
- 2 large eggs
- 2 tablespoons water
Toppings
- Coarse sanding sugar (optional)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and line a large cookie sheet with parchment paper; set aside.
- Prepare Egg Wash: In a small bowl, whisk together the eggs and water until fully combined; set aside for brushing.
- Roll Out Crust: Thaw the refrigerated pie crusts as directed, then roll out one crust with a rolling pin to a thickness between ¼ inch and ⅛ inch, ensuring there are no cracks or holes.
- Cut Shapes: Using a 3-4 inch holiday tree cookie cutter, cut out about 7 tree shapes from the rolled crust. Save the excess dough for later.
- Repeat Cutting: Repeat rolling and cutting with all remaining pie crusts and combine excess dough pieces to roll out and cut the final trees to use all dough.
- Fill Pies: Place the cut tree shapes on the parchment-lined cookie sheet and spoon 1 to 1 ½ tablespoons of cherry pie filling into the center of each tree shape.
- Apply Egg Wash to Edges: Brush the edges around the filling with the egg wash to help seal the tops.
- Top and Seal: Gently place matching tree shapes over the filling and edges, pressing lightly at the trunk to seal without pressing filling out.
- Crimp Edges: Use the tines of a fork to press around the pie edges firmly, sealing the pies completely.
- Vent and Finish: Use a sharp knife to cut a few slits in the top crust for venting; brush the tops with remaining egg wash and optionally sprinkle with coarse sanding sugar.
- Bake: Bake in the preheated oven for 25 minutes or until the hand pies are golden brown and cooked through.
- Cool and Serve: Transfer pies to a cooling rack and enjoy warm or at room temperature.
Notes
- Let refrigerated pie crust sit at room temperature for 10-15 minutes before rolling for easier handling and to prevent tearing.
- Homemade pie crust can be used; six crusts total are needed for this recipe.
- You can substitute cherry filling with any flavor pie filling, including homemade cherry or blueberry filling.
- Best eaten the same day but can be stored covered at room temperature on day one, then refrigerated for up to 3 days.
- To freeze baked hand pies, flash freeze on a baking sheet, then store in freezer bags for up to 2 months; thaw in refrigerator before serving.
Nutrition
- Serving Size: 1 hand pie
- Calories: 190 kcal
- Sugar: 15 g
- Sodium: 210 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
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