Cherry Hand Pies
These Cherry Hand Pies are a delightful treat made with buttery, flaky pastry filled with sweet cherry filling. Easy to make and fun to eat, they’re perfect for picnics, snacks, or dessert. Whether you’re using fresh, frozen, or canned cherries, these hand pies are as versatile as they are delicious.
I first made these Cherry Hand Pies for a summer picnic, and they were an instant hit. My husband loved the flaky crust, and my daughter enjoyed their perfectly portable size. Now, they’ve become a family favorite for special occasions or anytime we’re craving something sweet and fruity.
Why You’ll Love Cherry Hand Pies
•Flaky and Buttery: Made with store-bought or homemade pie crust for ease.
•Sweet and Fruity: Filled with a delicious cherry filling that’s just the right balance of tart and sweet.
•Perfectly Portable: Great for picnics, lunchboxes, or on-the-go treats.
•Customizable: Use different fillings or toppings to make them your own.
Ingredients Notes For Cherry Hand Pies
For the Filling:
•Cherries: Fresh, frozen (thawed), or canned cherries work well.
•Sugar: Granulated sugar to sweeten the cherries.
•Cornstarch: Thickens the filling for a perfect consistency.
•Lemon Juice: Adds brightness and enhances the cherry flavor.
•Vanilla Extract: For a warm, aromatic touch.
For the Pastry:
•Pie Crust: Use store-bought for convenience or homemade for a personal touch.
•Egg Wash: A beaten egg with a splash of water for a golden, glossy finish.
•Coarse Sugar (Optional): Sprinkled on top for extra texture and sweetness.
Recipe Steps
1. Prepare the Cherry Filling:
1.In a medium saucepan, combine cherries, sugar, cornstarch, and lemon juice.
2.Cook over medium heat, stirring occasionally, until the mixture thickens and the cherries are soft (about 5-7 minutes).
3.Remove from heat, stir in vanilla extract, and let the filling cool completely.
2. Prepare the Pastry:
1.Roll out the pie crust on a lightly floured surface to about 1/8-inch thickness.
2.Use a round cutter (about 4-5 inches in diameter) to cut out circles from the dough. Re-roll scraps as needed.
3. Assemble the Hand Pies:
1.Place a small spoonful of the cherry filling in the center of each dough circle.
2.Fold the dough over to form a half-moon shape, and press the edges together with a fork to seal.
3.Place the assembled pies on a baking sheet lined with parchment paper.
4. Add Finishing Touches:
1.Brush the tops of the pies with egg wash and sprinkle with coarse sugar if desired.
2.Use a sharp knife to cut small slits on top for steam to escape.
5. Bake:
1.Preheat your oven to 375°F (190°C). Bake the pies for 20-25 minutes, or until golden brown.
2.Let cool slightly before serving.
Storage Options
•Room Temperature: Store in an airtight container for up to 2 days.
•Refrigerator: Keep for up to 5 days; reheat in the oven for a crisp texture.
•Freezer: Freeze unbaked pies on a baking sheet, then transfer to a freezer-safe bag. Bake from frozen, adding a few extra minutes to the baking time.
Variations & Substitutions
•Different Fruits: Try blueberries, apples, or peaches for the filling.
•Glaze: Drizzle with a simple powdered sugar glaze for added sweetness.
•Savory Option: Use the same pastry but fill with cheese or meat for a savory twist.
Frequently Asked Questions
Can I use pre-made cherry pie filling? Yes, it’s a quick and easy substitute.
Why is my filling leaking? Be sure not to overfill the pies, and seal the edges tightly with a fork.
What can I serve with cherry hand pies? Serve with whipped cream, vanilla ice cream, or enjoy them as they are!
These Cherry Hand Pies are a charming, delicious treat that’s perfect for any occasion. With their flaky crust and sweet cherry filling, they’re guaranteed to delight both kids and adults alike!
Cherry Hand Pies
Ingredients
- For the Pies:
- 1 package 2 sheets store-bought puff pastry, thawed
- 1 cup cherry pie filling homemade or canned
- 1 egg beaten (for egg wash)
- For the Glaze Optional:
- 1/2 cup powdered sugar
- 1-2 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
- Step 1: Prepare the Dough
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
- Roll Out Pastry: On a lightly floured surface, roll out each puff pastry sheet to smooth any creases. Cut each sheet into 4 equal rectangles (total of 8 pieces).
- Step 2: Assemble the Hand Pies
- Add Filling: Place 1-2 tablespoons of cherry pie filling onto the center of 4 rectangles, leaving a small border around the edges.
- Seal the Edges: Brush the edges of each filled rectangle with beaten egg. Place the remaining rectangles on top, gently pressing the edges to seal. Use a fork to crimp the edges for extra security and decoration.
- Step 3: Bake
- Cut Vents: Use a sharp knife to cut 2-3 small slits in the top of each hand pie to allow steam to escape.
- Brush with Egg Wash: Lightly brush the tops of the pies with the remaining beaten egg.
- Bake: Place the hand pies on the prepared baking sheet and bake for 15-18 minutes, or until the pastry is puffed and golden brown.
- Step 4: Glaze and Serve (Optional)
- Make the Glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled hand pies.
