Cherry Hand Pies
Juicy cherry pie filling inside a flaky crust creates the perfect handheld treat.
Servings: 10 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
Hand pies can be stored in an airtight container for up to 4 days.
These pies can be frozen for up to 3 months. To serve, thaw hand pies on the counter, and if desired, warm in a 350 degree oven for 5-10 minutes.