Description
These Cherry Hand Pies are delightful individual pastries filled with luscious homemade cherry pie filling encased in flaky pie crust. Perfect for a grab-and-go dessert or snack, they bake to golden perfection with a crispy sugar-coated top, combining the sweetness of cherries with buttery crust in every bite.
Ingredients
Scale
Pie Crust
- Pie crust for 9-inch double-crust pie
Filling
- 2 cups homemade cherry pie filling
Toppings and Wash
- Coarse sugar or turbinado sugar, for sprinkling
- 1 large egg
- 1 tablespoon water
Instructions
- Preheat oven and prepare baking sheet. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or use a silicone baking mat to prevent sticking and ensure even baking.
- Roll and cut the dough. On a lightly floured surface, roll out the pie crust into a 12×20-inch rectangle. Cut the dough into 8 rectangles roughly 5×6 inches each. Alternatively, you can cut the dough into eight 5-inch circles if you prefer round pies.
- Fill and seal the pies. Place about 2 tablespoons of the homemade cherry pie filling in the center of each dough piece. Mix the egg and water to create an egg wash, then brush the edges of the dough. Fold the dough in half so the short edges meet, forming a 5×3-inch packet if rectangles are used. Seal the edges by pressing with a fork to ensure the filling stays inside while baking.
- Prepare for baking. Arrange the sealed hand pies carefully on the prepared baking sheet. Use a sharp knife to cut three small slits in the top of each pie to allow steam to escape while baking. Brush the tops of the pies with the egg wash and sprinkle with coarse or turbinado sugar for a sweet, crunchy topping.
- Bake the pies. Bake the hand pies for about 20 minutes until they develop a beautiful golden brown color and the cherry filling is bubbling through the slits. Once done, allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Freeze the pies for later. To freeze, place the assembled but unbaked hand pies on a baking sheet lined with parchment paper. Cut 3 slits into the tops but do not brush with egg wash or sugar before freezing. Freeze until solid, then transfer the pies to a zip-top freezer bag to store for up to 3 months.
- Bake from frozen. When ready to enjoy frozen hand pies, place them on a lined baking sheet. Optionally brush with egg wash and sprinkle with coarse sugar for a fresh finish. Bake at 400°F (200°C) for 20 to 25 minutes until golden brown and heated through.
Notes
- You can use store-bought or homemade pie crust depending on your preference.
- Ensure the cherry filling is not too watery to prevent soggy crusts.
- Press the edges firmly to avoid leakage during baking.
- If baking from frozen, do not thaw hand pies before baking to maintain the best texture.
- Let the pies cool slightly before eating as the filling will be very hot.
- To make egg wash vegan, use a plant-based milk with a little maple syrup instead.
