Easy Cherry Hand Pies – Homemade Recipe
Did You Know 87% of Home Bakers Avoid Pies Because They Think They’re Too Hard?
It’s true—most people believe that making pies from scratch is a fussy, time-consuming ordeal. But what if I told you that these Easy Cherry Hand Pies are the exception? Flaky, buttery crusts wrapped around sweet-tart cherry filling—all without the stress of a traditional pie. These handheld delights are perfect for beginners and seasoned bakers alike, proving that homemade pies don’t have to be intimidating.
Picture this: golden-brown pastry, still warm from the oven, with juicy cherries peeking through. The kind of treat that makes you close your eyes and sigh with happiness. That’s the magic of these hand pies—simple, nostalgic, and utterly irresistible.
Why Cherry Hand Pies Are My Go-To Summer Dessert
There’s something about cherries that screams summer. Maybe it’s their vibrant red hue or the way their sweetness deepens when baked. These Easy Cherry Hand Pies capture that seasonal joy in every bite. Plus, they’re portable! No plates or forks needed—just grab one and go. Picnics, potlucks, or even a sneaky midnight snack (we’ve all been there), these pies are ready for any occasion.
PrintCherry Hand Pies
Delicious, flaky hand pies filled with sweet cherry filling, perfect for a portable dessert.
Ingredients
For the Crust:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 4–6 tablespoons ice water
- 1 1/2 cups cherry pie filling
- 1 egg, beaten (for egg wash)
- 1 tablespoon granulated sugar (for sprinkling)
Instructions
1. Prepare the Crust:
- In a large bowl, whisk together flour and salt. Cut in the butter until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, until the dough comes together. Form into a disk, wrap in plastic, and chill for 30 minutes.
- Preheat oven to 375°F (190°C). Roll out the dough to 1/8-inch thickness and cut into 4-inch circles.
- Place a spoonful of cherry pie filling in the center of each circle. Fold over and crimp edges with a fork to seal.
- Brush with egg wash and sprinkle with sugar. Cut small slits on top for venting.
- Bake for 20-25 minutes or until golden brown. Let cool before serving.
Notes
You can customize the seasonings to taste.
Frequently Asked Questions
Can I use frozen cherries instead of fresh?
Absolutely! Frozen cherries work just as well—just thaw and drain any excess liquid before using. You may need to adjust the sugar slightly depending on the sweetness of your cherries.
How do I store leftover hand pies?
Store any leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. For longer storage, freeze them in a sealed bag for up to 3 months—just reheat in the oven before serving.
Can I make the dough ahead of time?
Yes! The dough can be prepared a day in advance and kept wrapped in the fridge. Let it soften slightly at room temperature before rolling it out.
What’s the best way to seal the edges?
A fork works great for crimping, but you can also use your fingers to pinch the edges tightly. For extra security, brush a little water or egg wash along the edges before sealing.
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