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
Scale
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 1/4 inch and 1/8 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 1/2 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
