Cherry hand pies are the perfect little snack. An easy-to-carry miniature pie with a flaky crust and a filling bursting with juicy cherries. All the best things in a pie wrapped up in a cute little package. They’re perfect for kids, for entertaining, or for no reason at all!
What is a hand pie?
A hand pie is a small, handheld pie. A small square or circle of pie dough is rolled out, filled with a few spoons of filling, then folded in half. The hand pie is then baked until it is crispy and golden.
Hand pies are becoming more and more popular as a sweet treat because they can be eaten on the go, are fancy enough for entertaining, and yet simple enough to make.
For our Cherry Hand Pie recipe, we’ve used our Easy Homemade Cherry Pie Filling. It’s easy and bursting with cherry flavour. In a pinch, feel free to use canned pie filling (though the homemade version is just that much better 😉 ).
How to make Cherry Hand Pies
Roll out pie dough and cut into ten 5-inch circles (you can be approximate with this – use a small plate or bowl as a guide). Spoon 2 tbsp of cherry pie filling onto the center of each circle.
Brush the edges of each hand pie with an egg wash (2 egg yolks whisked with 2 tbsp water).
Being careful not to push the pie filling out of the dough, fold the dough in half over the filling. I find it helps to tip the hand pie up while pressing together to help keep the filling in place.
Press down edges using a fork, being sure it is fully sealed all around the hand pie.
Brush the top of each Cherry Hand Pie with the remaining egg wash. Using a sharp knife, make 3 slits along the top of each pie to allow steam to escape while baking. Sprinkle with turbinado sugar.
Bake hand pies on a parchment-lined baking sheet for 20 – 25 minutes, until golden brown. Cool slightly before serving.
Items you may need:
Find More Delicious Dessert Recipes:
No-Churn Strawberry Cheesecake Ice Cream
Cranberry Sour Cream Coffee Cake
Salted Caramel Oatmeal Cookies
Cherry Hand Pies Recipe
If you make this recipe and love it, I would love it if you gave it 5 stars!
Cherry Hand Pies
Ingredients
- 1 batch pie dough (enough for 2 pie crusts, or a top & bottom crust)
- 600 grams approx. 4 cups dark sweet frozen cherries (pitted)
- ⅓ cup granulated sugar
- 1½ tbsp lemon juice
- 3 tbsp cornstarch
- 3 tbsp water
- ½ tsp pure vanilla extract
- 2 egg yolks
- 2 tbsp water
- turbinado or raw sugar, for sprinkling
Instructions
- Preheat oven to 400°F. Line 2 baking sheets with parchement paper.
- In a medium saucepan over medium heat, combine frozen cherries, sugar, and lemon juice. Bring to a boil, stirring often.
- Meanwhile, combine water and cornstarch in a small bowl to create a slurry. Slowly add to simmering cherries, stirring as you pour.
- Stir pie filling until thickened enough to coat the back of a wooden spoon. Remove from heat and stir in vanilla extract. Cool.
- Roll pie dough to ⅛ inch thickness. Using a 5 inch circle, cut rounds of dough, re-rolling dough as needed until you have 10 rounds.
- Spoon 2 tbsp cherry pie filling into each round. In a small bowl, whisk together egg yolk and water. Brush edges of each round with egg wash mixture.
- Being careful to keep pie filling inside, carefully fold dough in half to cover filling completely. Press down edges using a fork, making sure pie is well-sealed.
- Brush the top of each hand pie with the remaining egg wash. Using a sharp knife, make 3 slices into the top of each hand pie to allow steam to escape while baking. Sprinkle with turbinado sugar.
- Place hand pies on baking sheets and bake for 20-25 minutes or until pies are golden brown. Cool slightly before serving.
Notes
Pin it for later
Thanks for stopping by A Little Hint of This!
Leave a Reply